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Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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★★★★★

4.8 from 20 reviews

A delicious twist on classic cheesesteak, this Cheesesteak Tortellini features tender beef strips, sautéed bell peppers and onions, all tossed in a rich and creamy provolone cheese sauce over cheesy tortellini pasta. It’s a comforting and indulgent meal perfect for cheese lovers and pasta fans alike.

Ingredients

Scale

Pasta

  • 12 oz refrigerated cheese tortellini

Beef and Vegetables

  • 1 tablespoon olive oil
  • 1 lb thinly sliced beef (e.g., 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

Sauce

  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup beef broth
  • 8 oz provolone cheese, shredded
  • Salt and pepper, to taste

Garnish

  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package instructions, usually about 3-4 minutes. Once cooked, drain the tortellini and set aside.
  2. 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.
  3. Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers along with the onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
  4. Make the Provolone Sauce – Start the Roux: In the same skillet, add the all-purpose flour. Cook over medium heat for 1-2 minutes, stirring constantly to prevent burning and to cook out the raw flour taste.
  5. Add the Liquids: Gradually whisk in the milk and beef broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer so it thickens slightly.
  6. Melt the Cheese: Stir in the shredded provolone cheese a handful at a time until completely melted and the sauce is smooth. Season the sauce with salt and pepper to your taste.
  7. Combine and Serve: Return the cooked beef, sautéed vegetables, and cooked tortellini to the skillet with the provolone sauce. Toss everything gently to coat the ingredients evenly with the sauce.
  8. Garnish and Serve: Sprinkle the dish with freshly chopped parsley if using. Serve immediately while warm and creamy.

Notes

  • You can substitute beef with thinly sliced chicken or pork if preferred.
  • Adjust seasoning carefully since the provolone and beef broth add saltiness.
  • For a spicier kick, add crushed red pepper flakes during the vegetable sauté step.
  • Use whole milk or 2% milk for a richer sauce, or substitute with lactose-free milk if needed.
  • To save time, use pre-sliced vegetables and pre-shredded cheese.

Nutrition

Keywords: cheesesteak, tortellini, provolone cheese sauce, beef strips, creamy pasta, bell peppers, easy dinner

Find it online: https://todayquickmeals.com/cheesesteak-tortellini-in-rich-provolone-sauce-recipe/