Description
Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and comforting main course featuring tender beef and cheese-filled tortellini simmered in a creamy provolone cheese sauce. This dish combines the flavors of a classic Philly cheesesteak with the indulgence of a creamy pasta, making it a perfect family dinner that’s quick to prepare on the stovetop.
Ingredients
Scale
Main Ingredients
- 20 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (like ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Provolone Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente, then drain and set aside.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 2–3 minutes until browned but not overcooked. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onion and green bell pepper. Sauté for 4–5 minutes until they soften. Add the minced garlic and cook for an additional 30 seconds to release their aroma.
- Make Roux: Push the vegetables to the side of the skillet. In the empty space, melt the butter and stir in the flour. Cook the mixture for 1 minute, stirring constantly, to form a roux which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly. Continue cooking for about 3–4 minutes until the sauce thickens and starts to bubble gently.
- Melt Cheese: Reduce the heat to low and stir in the shredded provolone cheese until completely melted and the sauce is smooth. Season with salt and black pepper to taste.
- Combine and Heat Through: Return the cooked tortellini and browned beef back into the skillet. Toss everything together until the pasta and beef are well coated with the creamy provolone sauce. Heat through for a couple more minutes.
- Serve: Garnish with chopped fresh parsley if desired and serve hot for a rich and flavorful meal.
Notes
- You can substitute thinly sliced steak with ground beef for a more budget-friendly version.
- Add sliced mushrooms when sautéing the onions and peppers for extra flavor and texture.
- This dish reheats well and makes excellent leftovers for next-day meals.
