Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and comforting dish that combines tender beef strips, sautéed bell peppers and onions, and cheesy refrigerated tortellini all coated in a creamy provolone cheese sauce. This fusion recipe offers the bold flavors of a classic cheesesteak in an indulgent pasta form, perfect for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Low Lactose
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
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
- Sauté the Beef: 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.
- Cook the Vegetables: In 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: Using the same skillet, add the all-purpose flour. Cook over medium heat for 1-2 minutes, stirring constantly to form a light roux without lumps.
- Add the Liquids: Gradually whisk in the milk and beef broth to the roux, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens slightly.
- Melt the Cheese: Stir in the shredded provolone cheese a handful at a time, allowing it to melt fully and form a smooth, creamy sauce. Season with salt and pepper to taste.
- Mix Everything Together: Return the cooked beef, sautéed vegetables, and tortellini to the skillet with the provolone sauce. Toss gently but thoroughly to ensure everything is evenly coated with the rich sauce.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Use ribeye or sirloin for tender, flavorful beef strips.
- Be careful when adding milk and broth to the roux to avoid lumps; whisk constantly.
- Provolone cheese melts best when added gradually over low heat.
- Fresh parsley adds a nice color contrast and freshness but can be omitted if unavailable.
- For a spicier twist, add some red pepper flakes while sautéing the vegetables.
- This dish pairs well with a simple green salad or garlic bread.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 730 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: cheesesteak tortellini, provolone cheese sauce, beef pasta, comfort food, easy dinner recipe
