Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
This Cheesesteak Tortellini in Creamy Provolone Sauce offers a delicious twist on the classic Philly cheesesteak by combining tender beef, sautéed peppers and onions, and cheese-filled tortellini all smothered in a rich, velvety provolone cheese sauce. It’s a hearty and satisfying meal perfect for cheese lovers looking for a comforting pasta dish with a flavorful punch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Tortellini:
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
For the Cheesesteak Filling:
- 1 lb thinly sliced beef steak (ribeye or sirloin works well)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Provolone Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain the tortellini and toss with 1 tablespoon of olive oil to keep them from sticking. Set aside.
- Prepare the Cheesesteak Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, onions, and green bell peppers. Sprinkle with Italian seasoning, and cook while stirring frequently until the beef is browned and the vegetables are tender. Season with salt and pepper to taste, then set the mixture aside.
- Make the Provolone Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the shredded provolone cheese and Italian seasoning. Mix until the cheese is fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine and Serve: In the skillet with the cheesesteak filling, add the cooked tortellini and the provolone sauce. Gently toss to ensure the tortellini and filling are evenly coated with the sauce. Warm everything through on low heat. Serve immediately, optionally garnished with additional shredded provolone and a sprinkle of Italian seasoning.
Notes
- Use ribeye for a richer flavor or sirloin for a leaner cut of beef.
- Fresh tortellini cooks faster than frozen; adjust boiling time accordingly.
- For a thicker sauce, simmer a little longer or add extra cheese.
- This dish can be prepared a day ahead; reheat gently to avoid curdling the sauce.
- Feel free to add mushrooms or other bell peppers for more variety.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: cheesesteak tortellini, provolone cheese sauce, Philly cheesesteak pasta, creamy cheese pasta, beef tortellini recipe
