Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

Cheesesteak Tortellini in Rich Provolone Sauce is a comforting twist on the classic cheesesteak sandwich. Tender strips of beef, sautéed peppers and onions, and cheese-filled tortellini come together in a creamy provolone sauce for a satisfying and flavorful meal.

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 from the skillet and set aside.
3. Step 3: 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 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, stirring constantly for 1-2 minutes to form a roux.
5. Step 5: Gradually whisk in the milk and beef broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.
6. Step 6: Stir in the shredded provolone cheese a handful at a time until melted and smooth. Season the sauce with salt and pepper to taste.
7. Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together gently until well coated in the creamy provolone sauce.
8. Step 8: Garnish with chopped fresh parsley if desired, and serve immediately while hot.

Tips & Variations

• Use sirloin for a leaner beef option or ribeye for more flavor and tenderness.
• Add sliced mushrooms with the peppers and onions for extra earthiness.
• For a spicier kick, include a pinch of crushed red pepper flakes when sautéing the garlic.
• Substitute half-and-half for milk in the sauce for a richer texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese sauce from separating. Adding a splash of milk while reheating can help restore creaminess.

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 too—just follow the package instructions for cooking time as it may be slightly longer.

What can I substitute if I don’t have provolone cheese?

Monterey Jack, mozzarella, or fontina are good alternatives that melt smoothly and provide a mild flavor similar to provolone.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.7 from 69 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A decadent and comforting Cheesesteak Tortellini dish featuring tender strips of beef, sautéed bell peppers and onions, all coated in a rich and creamy provolone cheese sauce. This hearty skillet meal brings together Italian flavors with the beloved cheesesteak concept, perfect for a satisfying weeknight dinner.

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Ingredients

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Main 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)

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Instructions

1. 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 the tortellini and set aside.
2. Sauté the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. Sauté the Vegetables: Using the same skillet, add the sliced green and red bell peppers and onion. Cook over medium heat until softened, about 5 minutes. Add 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: In the same skillet, add 2 tablespoons of flour and cook over medium heat for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in 1 ½ cups of milk and 1 cup of beef broth, whisking to avoid lumps. Bring the mixture to a gentle simmer.
5. Melt the Cheese: Stir in the shredded provolone cheese a handful at a time until fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
6. Combine Ingredients: Return the cooked beef, sautéed vegetables, and cooked tortellini into the skillet with the provolone sauce. Toss everything together gently to coat evenly in the rich cheese sauce.
7. Garnish and Serve: Sprinkle with fresh chopped parsley if desired and serve immediately while hot for a comforting, cheesy meal.

Notes

• For a spicier version, add red pepper flakes when cooking the vegetables.
• Use a good quality provolone cheese for the best flavor and melting texture.
• If you cannot find refrigerated tortellini, frozen works as well; just adjust cooking time accordingly.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
• To make this dish gluten free, substitute the flour with a gluten-free all-purpose flour blend and use gluten-free tortellini.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: cheesesteak, tortellini, provolone sauce, beef, pasta, skillet meal, Italian-American, comfort food