Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting fusion dish combining tender beef strips, sautéed bell peppers and onions, and cheese-filled tortellini all smothered in a creamy, velvety provolone cheese sauce. It’s a quick stovetop recipe that brings the classic flavors of a cheesesteak sandwich into a hearty pasta meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 12 oz refrigerated cheese tortellini
Meat 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
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
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package instructions. Drain well and set aside.
- Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips and season with salt and pepper. Cook until the beef is browned on all sides, about 3 to 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 until the vegetables soften, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Make the Provolone Sauce: To the same skillet, add the all-purpose flour and cook over medium heat, stirring constantly, for 1 to 2 minutes to make a roux. Gradually whisk in the milk and beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Melt the Cheese: Slowly stir in the shredded provolone cheese a handful at a time until it is melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to taste.
- Combine and Serve: Return the cooked beef, sautéed vegetables, and cooked tortellini to the skillet with the provolone sauce. Toss gently to coat all ingredients evenly in the rich cheese sauce.
- Garnish and Serve: Sprinkle with fresh chopped parsley if desired for a touch of color and freshness. Serve immediately while hot for the best flavor and texture.
Notes
- Use thinly sliced ribeye or sirloin for authentic cheesesteak flavor and tenderness.
- Shredded provolone melts best if you grate it yourself rather than using pre-shredded cheese which often contains anti-caking agents.
- Adjust seasoning with salt and pepper according to your taste.
- This dish is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a spicier kick, add a pinch of crushed red pepper flakes when cooking the vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: cheesesteak tortellini, provolone cheese sauce, beef tortellini recipe, cheesy pasta, quick stovetop dinner, cheesesteak pasta
