Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
