Cheesesteak Tortellini in Rich Provolone Sauce
This Cheesesteak Tortellini in Rich Provolone Sauce is a decadent fusion of Philly cheesesteak flavors and comforting pasta. Tender beef, sautéed peppers and onions, and cheese-filled tortellini are smothered in a creamy provolone sauce, making this dish an irresistible, hearty meal for any night of the week.
The first time I made this Cheesesteak Tortellini, I wanted something indulgent yet easy. My husband, a huge cheesesteak fan, was hooked after the first bite, and my daughter loved the cheesy tortellini. Now, this dish is one of our favorite comfort meals that always satisfies!
Why You’ll Love Cheesesteak Tortellini in Rich Provolone Sauce
•Creamy & Cheesy: A rich provolone sauce ties everything together.
•Philly Cheesesteak Flavor: Loaded with tender beef, onions, and peppers.
•Easy & Quick: Ready in just 30 minutes!
•Perfect Comfort Food: A hearty, satisfying pasta dish.
Ingredients Notes For Cheesesteak Tortellini in Rich Provolone Sauce
•Tortellini: Cheese-filled tortellini for extra creaminess.
•Beef: Thinly sliced ribeye or sirloin for authentic cheesesteak flavor.
•Bell Peppers & Onions: Classic cheesesteak toppings for added flavor.
•Garlic: Enhances the sauce with bold flavor.
•Provolone Cheese: Melts into a rich, creamy sauce.
•Heavy Cream & Milk: Creates a luscious, smooth base.
•Butter & Flour: A roux thickens the sauce to perfection.
Recipe Steps
1. Cook the Tortellini:
1.Boil tortellini according to package instructions. Drain and set aside.
2. Sauté the Steak & Vegetables:
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1.Heat a large skillet over medium-high heat. Add sliced steak and cook until browned. Remove from pan.
2.In the same skillet, sauté onions, bell peppers, and garlic until softened. Set aside with the steak.
3. Make the Provolone Sauce:
1.Melt butter in the skillet over medium heat, then whisk in flour to create a roux.
2.Slowly add milk and heavy cream, whisking until smooth and thickened.
3.Stir in shredded provolone cheese until melted and creamy.
4. Combine & Serve:
1.Return the cooked steak, vegetables, and tortellini to the pan. Toss to coat everything in the sauce.
2.Serve hot, garnished with extra provolone and fresh parsley.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days.
•Freezer: Freeze for up to 2 months; thaw and reheat with a splash of milk.
Variations & Substitutions
•Spicy Kick: Add red pepper flakes or hot sauce.
•Different Cheese: Swap provolone for mozzarella or Swiss.
•Chicken Version: Use sliced chicken instead of beef for a twist.
Frequently Asked Questions
Can I use frozen tortellini? Yes! Just cook according to package instructions before adding to the dish.
What can I serve this with? A side salad or garlic bread pairs perfectly.
How do I prevent the sauce from getting too thick? Add a little more milk if needed when reheating.
This Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, cheesy, and utterly satisfying meal that combines the best of Philly cheesesteak and pasta comfort food. A must-try for any cheese lover!
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Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients
- For the Tortellini:
- 1 lb of refrigerated cheese tortellini
- 1 tablespoon of olive oil
- 1 lb of thinly sliced ribeye steak or shaved beef
- 1 small onion sliced
- 1 bell pepper sliced (any color)
- 2 cloves of garlic minced
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of smoked paprika
- For the Provolone Sauce:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 ½ cups 0.75 lbs of whole milk
- ½ cup 0.25 lbs of heavy cream
- 1 cup 0.5 lbs of shredded provolone cheese
- ½ cup 0.25 lbs of shredded mozzarella cheese
- ½ teaspoon of Dijon mustard
- ¼ teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Cook the Tortellini:
- Boil a large pot of salted water and cook the tortellini according to the package instructions. Drain and set aside.
- Sauté the Steak and Vegetables:
- Heat olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak, season with salt, black pepper, and smoked paprika. Sear for 2-3 minutes per side until browned. Remove from the pan and set aside.
- In the same pan, sauté the onions and bell peppers until soft, about 5 minutes. Add garlic and cook for another 30 seconds.
- Prepare the Provolone Sauce:
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Slowly add the milk and heavy cream, whisking constantly to avoid lumps. Cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low and stir in the shredded provolone and mozzarella until smooth. Add Dijon mustard, garlic powder, and season with salt and pepper to taste.
- Combine Everything:
- Add the cooked tortellini and steak to the skillet with the sautéed vegetables. Pour the creamy provolone sauce over the mixture and toss gently to coat everything evenly.
- Serve & Enjoy:
- Garnish with extra shredded provolone, fresh parsley, or a sprinkle of red pepper flakes for added heat. Serve immediately while warm and cheesy!
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