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Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce

This Cheesesteak Tortellini is a delicious fusion of Philly cheesesteak flavors and creamy, cheesy pasta. Tender beef, sautéed peppers, and onions are tossed with cheesy tortellini and smothered in a velvety provolone sauce. A rich and hearty dish that’s perfect for a cozy dinner!
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Course: Main Course
Kitchen: American, Italian Fusion
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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!