Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish that combines the bold flavors of a classic Philly cheesesteak with tender cheese tortellini. Sauteed onions, green bell peppers, and thinly sliced beef are enveloped in a creamy provolone cheese sauce, creating a perfect meal for a cozy dinner. Easy to prepare on the stovetop, it’s a delicious twist on Italian-American fusion cuisine.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 2 cloves garlic, minced
Protein
- 3/4 pound thinly sliced beef (such as ribeye or sirloin)
Pasta
- 1 package (20 ounces) cheese tortellini (fresh or refrigerated)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- Salt and black pepper to taste
Garnish
- Chopped parsley (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente. Once cooked, drain the tortellini and set it aside, keeping it warm.
- Sauté the vegetables and beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper, sautéing them for 4 to 5 minutes until they become soft and fragrant. Stir in the minced garlic and cook for about 30 seconds. Add the thinly sliced beef to the skillet and cook until it’s just browned, about 2 to 3 minutes. Remove the beef and vegetables from the pan and set aside.
- Prepare the cheese sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook together for about 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue to cook the sauce for 3 to 5 minutes, stirring until it thickens to a creamy consistency. Remove the pan from heat and stir in the shredded provolone cheese until fully melted and smooth. Season the sauce with salt and black pepper to your taste.
- Combine all components: Return the cooked beef, onions, and bell peppers to the skillet with the cheese sauce. Add the drained tortellini and gently stir everything together to fully coat the pasta and beef mixture with the rich provolone sauce.
- Serve: Serve the cheesesteak tortellini hot, optionally garnished with chopped parsley for a fresh touch and color contrast.
Notes
- Use deli-sliced roast beef as a quicker alternative to fresh beef slices.
- Substitute provolone cheese with mozzarella for a milder cheese flavor.
- Add a bit of grated Parmesan cheese to the sauce for additional depth of flavor.
