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Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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★★★★★

5.2 from 7 reviews

Cheesesteak Tortellini in Rich Provolone Sauce is a decadent fusion dish that brings together tender slices of beef, sautéed bell peppers and onions, and cheese-filled tortellini all coated in a creamy, velvety provolone cheese sauce. Perfect for a hearty family dinner or impressing guests with a comforting, gourmet pasta meal.

Ingredients

Scale

Pasta and Meat

  • 12 oz refrigerated cheese tortellini
  • 1 lb thinly sliced beef (ribeye or sirloin), cut into strips

Vegetables

  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced

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

  1. Prepare 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 tender. Drain and set aside.
  2. 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 sauté until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
  3. Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers along with the onion. Sauté over medium heat until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Remove vegetables and set aside with the beef.
  4. Make the Provolone Sauce: Add the flour to the skillet and cook over medium heat for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the milk and beef broth, ensuring the mixture remains smooth. Bring to a gentle simmer and cook until slightly thickened.
  5. Melt the Cheese: Stir in the shredded provolone cheese a handful at a time, stirring until fully melted and creating a creamy, smooth sauce. Season with salt and freshly ground black pepper to taste.
  6. Combine and Serve: Return the cooked beef, sautéed vegetables, and drained tortellini back to the skillet with the provolone sauce. Toss everything gently to fully coat in the sauce and heat through.
  7. Garnish and Serve: Sprinkle the dish with fresh chopped parsley for color and freshness, then serve immediately while hot and creamy.

Notes

  • Use ribeye or sirloin for the best flavor and tenderness; other tender cuts also work well.
  • For extra flavor, consider adding mushrooms or caramelized onions to the vegetable mix.
  • If you prefer a thinner sauce, adjust the milk or broth quantity accordingly.
  • This dish can be prepared ahead by making the sauce and beef mixture and combining with freshly cooked tortellini right before serving.
  • To make it gluten free, use gluten-free flour and tortellini alternatives.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid separation of the sauce.

Nutrition

Keywords: Cheesesteak tortellini, Provolone sauce, creamy pasta, beef tortellini recipe, comfort food, easy dinner, pasta with cheese sauce

Find it online: https://messykitchenmagic.com/cheesesteak-tortellini-in-rich-provolone-sauce-recipe/