Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting twist on the classic Philly cheesesteak. Tender beef, sautéed peppers and onions, and cheesy tortellini come together in a creamy, flavorful sauce that’s perfect for a satisfying weeknight meal.

A close-up view of a black bowl filled with three layers: the bottom layer is a creamy, light brown sauce with a smooth texture, followed by a thick layer of cooked, crumbly ground beef in medium brown. The top layer has plump, folded tortellini pasta in pale yellow, coated with the sauce and sprinkled with chopped green herbs and black pepper. The dish sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
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.
Step 3: In the same skillet, add the sliced green and red bell peppers and onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
Step 4: In the same skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly to form a roux.
Step 5: Gradually whisk in the milk and beef broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Step 6: Stir in the shredded provolone cheese a handful at a time, until fully melted and the sauce is smooth. Season with salt and pepper to taste.
Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss gently to coat everything evenly in the rich provolone sauce.
Step 8: Sprinkle with fresh parsley if desired, and serve immediately while hot.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes when cooking the vegetables.
Substitute the provolone cheese with mozzarella or cheddar for a different flavor profile.
Use fresh tortellini instead of refrigerated for a tender, homemade texture.
If you prefer a thicker sauce, reduce the milk slightly or cook the sauce a bit longer until it reaches your desired consistency.

Storage

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

How to Serve

A close-up of a black bowl filled with creamy tortellini pasta layered with chunky pieces of browned sausage. The tortellini are a light yellow color, folded into rings with a smooth, soft texture. The creamy sauce is white and coats the pasta thickly, pooling slightly at the bottom of the bowl. Small green parsley flakes and a light dusting of grated cheese and black pepper are sprinkled evenly on top. The black bowl sits on a white marbled surface, and soft natural light brightens the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, other filled pastas like ravioli or even small shapes like shells work well. You can also use cooked penne or rotini for a similar effect.

Is it possible to make this recipe dairy-free?

You can substitute the milk with a plant-based milk and use a dairy-free cheese alternative to make this dish dairy-free. Keep in mind this may change the flavor and texture somewhat.