Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce combines the hearty flavors of classic Philly cheesesteak with tender cheese-filled tortellini. Finished in a creamy provolone sauce, it’s a comforting and satisfying dish perfect for weeknight dinners or special occasions.

Ingredients

• 12 oz refrigerated cheese tortellini
• 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
• 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

1. Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the 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. Step 3: In the same skillet, add the sliced bell peppers and onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the vegetables and set aside with the beef.
4. Step 4: Add the flour to the skillet and cook over medium heat for 1-2 minutes, stirring constantly to form a roux.
5. Step 5: Gradually whisk in the milk and beef broth, making sure there are no lumps. Bring the mixture to a gentle simmer.
6. Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and the sauce is smooth. Season with salt and pepper to taste.
7. Step 7: Return the cooked beef, vegetables, and tortellini to the skillet. Toss everything together gently to coat evenly with the provolone sauce.
8. Step 8: Sprinkle with chopped fresh parsley if desired, and serve immediately while hot.

Tips & Variations

• For extra richness, add a splash of heavy cream to the sauce along with the milk and broth.
• Use precooked or leftover steak strips for a quicker meal.
• Swap provolone for mozzarella or fontina for a different cheese flavor.
• Add crushed red pepper flakes to the sauce for a spicy kick.
• Serve with a side of garlic bread to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation. If the sauce thickens too much after storing, add a splash of milk to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well. Cook according to the package instructions and adjust cooking times as needed.

What cut of beef is best for this recipe?

Thinly sliced ribeye or sirloin steak works best due to their tenderness and flavor. You can also use flank steak if thinly sliced against the grain.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.5 from 123 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Cheesesteak Tortellini in Rich Provolone Sauce is a decadent fusion dish combining tender strips of beef and sautéed bell peppers with cheesy tortellini in a creamy provolone sauce. Perfect for a comforting dinner, this recipe features a luscious sauce made from scratch and the classic flavors of a Philly cheesesteak reimagined with pasta.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz refrigerated cheese tortellini

Beef and Vegetables

• 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

Sauce

• 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)

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Instructions

1. Prepare the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, usually about 3-4 minutes until tender. Drain 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: Using the same skillet, add the sliced green and red bell peppers along with the thinly sliced 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. Start the Roux: In the same skillet, sprinkle in the flour and cook over medium heat for 1-2 minutes while stirring constantly to avoid burning.
5. Add the Liquids: Gradually whisk in the milk and beef broth, ensuring you stir continuously to prevent lumps. Bring the mixture to a gentle simmer.
6. Melt the Cheese: Slowly stir in the shredded provolone cheese, adding a handful at a time and stirring until fully melted and the sauce is smooth. Season with salt and pepper to taste.
7. Combine Everything: Return the cooked beef, sautéed vegetables, and the drained tortellini back to the skillet. Toss everything together gently to coat all the components evenly with the rich provolone sauce.
8. Garnish and Serve: Sprinkle chopped fresh parsley on top if desired and serve immediately while hot for the best flavor and texture.

Notes

• Use ribeye for a more tender, flavorful beef or sirloin for a leaner option.
• To avoid clumps in the sauce, whisk continuously when adding the milk and broth.
• For a thicker sauce, let it simmer a few minutes longer before adding cheese.
• Fresh provolone cheese will melt more smoothly than pre-shredded varieties.
• To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Cheesesteak, Tortellini, Provolone sauce, beef, pasta, skillet meal, easy dinner, comfort food