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.
Ingredients
Scale
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)
Instructions
- 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.
- 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: 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.
- 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.
- 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.
- 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.
- 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.
- 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
