Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Indulge in a creamy and flavorful Cheesesteak Tortellini dish, featuring tender beef strips, sautéed bell peppers and onions, tossed with cheese-filled tortellini and smothered in a rich, melty provolone cheese sauce. This comforting skillet meal combines classic cheesesteak ingredients with Italian pasta for a hearty, satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian Fusion
Ingredients
Scale
Cheesesteak Tortellini Ingredients
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions until al dente. Drain well and set aside.
- Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers and onion. Sauté until softened, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Prepare the Provolone Sauce: In the same skillet, add the flour and cook over medium heat for 1-2 minutes while stirring constantly to form a roux. Gradually whisk in the milk and beef broth, ensuring no lumps remain, and bring to a gentle simmer.
- Melt the Cheese: Stir in the shredded provolone cheese in small handfuls until the sauce is fully melted and smooth. Season with salt and pepper to taste.
- Combine and Coat: Return the cooked beef, sautéed vegetables, and drained tortellini to the skillet. Toss gently to coat all ingredients evenly in the rich provolone cheese sauce.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired and serve immediately while hot for the best flavor and texture.
Notes
- For a spicier version, add sliced jalapeños or crushed red pepper flakes with the vegetables.
- You can substitute provolone cheese with mozzarella or a blend of Italian cheeses for a different flavor profile.
- Use a lean cut of beef like sirloin to reduce excess fat and keep the dish lighter.
- If you prefer a thicker sauce, add an extra tablespoon of flour when making the roux.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Cheesesteak tortellini, provolone cheese sauce, beef stir fry, Italian pasta dish, skillet dinner, creamy cheese sauce pasta
