Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting twist on two classic favorites. Tender cheese tortellini is combined with savory beef, peppers, and onions, all smothered in a creamy provolone cheese sauce. It’s a hearty, flavorful dish perfect for a satisfying weeknight dinner.

A black bowl filled with one layer of creamy white sauce at the bottom, topped with a layer of yellowish tortellini pasta filled and folded in ring shapes, mixed with small chunks of brown cooked ground meat evenly spread, and sprinkled with small green herb pieces, all glistening with a light oily shine. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.

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.

Step 3: In the same skillet, add the sliced green and red bell peppers along with the onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.

Step 4: To make the provolone sauce, add the flour to the same skillet and cook over medium heat for 1–2 minutes, stirring constantly to form a roux.

Step 5: Gradually whisk in the milk and beef broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.

Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and the sauce is smooth. Season with salt and pepper to taste.

Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together to coat evenly in the rich provolone sauce.

Step 8: Sprinkle with fresh parsley if desired and serve immediately while hot.

Tips & Variations

Use ribeye for tender, flavorful beef or sirloin for a leaner option without sacrificing taste.

For a spicier kick, add crushed red pepper flakes when sautéing the vegetables.

Substitute half-and-half for milk to make the sauce even creamier and richer.

Try adding mushrooms or sliced cherry tomatoes to the vegetable mix for added texture and flavor.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen cheese tortellini. Just cook it according to the package instructions before adding it to the dish.

Is provolone cheese essential, or can I use another cheese?

Provolone provides a mild, melty richness that complements the flavors well, but you can substitute with mozzarella or fontina for a similar creamy texture and taste.