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