Description
Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and indulgent dish combining tender cheese tortellini with thinly sliced beef, sautéed bell peppers, and onions, all smothered in a creamy, flavorful provolone cheese sauce. This recipe brings together the classic flavors of a cheesesteak sandwich in a warm and comforting pasta dish, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Cheesesteak Tortellini
- 12 oz refrigerated cheese tortellini
- 1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
Vegetables & Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Provolone Sauce
- 1 tablespoon olive oil
- 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. Add the cheese tortellini and cook according to the package instructions until tender. Drain and set aside.
- Cook 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 for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced green and red bell peppers along with the thinly sliced onion. Cook for about 5 minutes until softened. 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.
- Make the Provolone Sauce: Using the same skillet, reduce heat to medium and add the all-purpose flour. Stir constantly for 1-2 minutes to cook the flour and form a roux. Gradually whisk in the milk and beef broth to avoid lumps, bringing the mixture to a gentle simmer.
- Melt the Cheese: Add the shredded provolone cheese to the sauce a handful at a time, stirring until the cheese fully melts and the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste.
- Combine and Serve: Return the cooked beef, sautéed vegetables, and cooked tortellini to the skillet with the provolone sauce. Toss everything together thoroughly to coat the ingredients evenly with the rich cheese sauce.
- Garnish: Sprinkle freshly chopped parsley on top for a fresh and colorful finishing touch. Serve immediately while hot.
Notes
- For best results, use ribeye or sirloin for tender and flavorful beef strips.
- Use freshly shredded provolone cheese for a smoother sauce texture compared to pre-shredded varieties.
- If the sauce becomes too thick, add a splash of milk or beef broth to adjust consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Optional: add red pepper flakes for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: cheesesteak, tortellini, provolone sauce, beef, pasta, creamy cheese sauce, bell peppers, onions, easy dinner
