Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting, flavorful twist on a classic sandwich. Tender beef, sautéed peppers, and onions mingle with cheesy tortellini in a creamy provolone sauce that’s perfect for an easy weeknight dinner.

Ingredients

• 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
• 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. Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3–4 minutes. Remove the beef from the skillet and set aside.
3. Step 3: In the same skillet, add the sliced bell peppers and onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Remove the vegetables and set aside with the beef.
4. Step 4: In the same skillet, add the flour and cook over medium heat for 1–2 minutes, stirring constantly to make a roux.
5. Step 5: Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
6. Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and smooth. Season the sauce with salt and pepper to taste.
7. Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together to coat evenly with the rich provolone sauce.
8. Step 8: Sprinkle with fresh parsley if desired and serve immediately while hot.

Tips & Variations

• For a milder flavor, substitute provolone with mozzarella or use a blend of cheeses.
• Try adding crushed red pepper flakes for a bit of heat.
• Use leftover steak or roast beef if you prefer to save time.
• Swap bell peppers for sautéed mushrooms or spinach for a different veggie profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. Just cook it according to the package instructions, which might take a little longer, and proceed with the recipe as usual.

What type of beef works best for this recipe?

Thinly sliced ribeye or sirloin is ideal for tenderness and flavor, but any quick-cooking thin beef cut will work well.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.8 from 150 reviews

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish combining tender tortellini pasta with savory sautéed beef, colorful bell peppers, and onions, all enveloped in a creamy, cheesy provolone sauce. Perfect for a hearty dinner, this recipe balances classic cheesesteak flavors with an Italian twist.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American-Italian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 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

Pasta

• 12 oz refrigerated cheese tortellini

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 and cook the tortellini according to package instructions until al dente. Drain well and set aside for later use.
2. Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips, season them 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 thinly sliced onion. Sauté for about 5 minutes until they soften. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the cooked vegetables from the skillet and set aside with the beef.
4. Make the Provolone Sauce: Using the same skillet, add the all-purpose flour and cook over medium heat, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the milk and beef broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
5. Melt the Cheese: Slowly stir in the shredded provolone cheese in handfuls until fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
6. Combine and Serve: Return the sautéed beef, vegetables, and cooked tortellini to the skillet. Toss everything together gently to ensure the tortellini and beef are evenly coated with the rich provolone sauce. Cook for an additional 1-2 minutes to warm through.
7. Garnish and Serve: Sprinkle the dish with freshly chopped parsley if desired, and serve immediately while hot for the best flavor and texture.

Notes

• Using thinly sliced ribeye or sirloin provides the best flavor and tenderness for the beef.
• Make sure to gradually whisk in the liquids to avoid lumps when making the roux-based cheese sauce.
• For a spicier variation, add a pinch of crushed red pepper flakes when cooking vegetables.
• Fresh parsley adds a nice color and fresh flavor but can be omitted if unavailable.
• Leftovers can be refrigerated and reheated gently on the stovetop to preserve sauce texture.

Keywords: cheesesteak tortellini, provolone sauce, beef tortellini, creamy cheese sauce, easy dinner, stovetop pasta recipe, bell peppers, quick dinner