Cheesesteak Tortellini in Rich Provolone Sauce Recipe
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent pasta dish that combines tender cheese tortellini with sautéed beef, colorful bell peppers, and onions, all enveloped in a creamy, flavorful provolone cheese sauce. Perfect for a hearty weeknight dinner, this recipe offers the delicious flavors of a classic Philly cheesesteak in a unique and satisfying pasta form.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Cheesesteak Tortellini
- 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
Provolone Sauce
- 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 and set aside.
- Sauté 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 and cooked through. 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 for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1 minute until fragrant. Remove vegetables from the skillet and set aside with the beef.
- Prepare the Provolone Sauce: Using the same skillet, sprinkle in the all-purpose flour and cook over medium heat for 1-2 minutes while stirring constantly to form a roux.
- Add Milk and Broth: Gradually whisk in the milk and beef broth, making sure to whisk continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- 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 all Ingredients: Return the cooked beef and sautéed vegetables to the skillet with the sauce. Then add the cooked tortellini. Gently toss everything together to coat the tortellini and beef mixture evenly with the creamy provolone sauce.
- Garnish and Serve: Sprinkle fresh chopped parsley over the top, if desired, and serve immediately while hot for the best flavor and texture.
Notes
- Use thinly sliced ribeye or sirloin for the best texture and flavor in the beef strips.
- Be sure to whisk the milk and beef broth slowly into the roux to avoid lumps in the sauce.
- If the sauce becomes too thick, add a splash of milk or broth to reach your desired consistency.
- Fresh parsley adds a nice color contrast and freshness but can be omitted if unavailable.
- This dish pairs well with a simple green salad or garlic bread for a complete meal.
Keywords: Cheesesteak tortellini, Provolone sauce, pasta with beef and peppers, creamy cheese pasta, quick weeknight dinner
