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Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.7 from 71 reviews

Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish that fuses the classic flavors of a Philly cheesesteak with tender cheese tortellini. This recipe features sautéed thinly sliced beef, vibrant bell peppers, and onions all tossed in a creamy, smooth provolone cheese sauce. Perfect for weeknight dinners or special occasions, this hearty meal offers a luscious mix of textures and tastes that will satisfy any comfort food craving.

Ingredients

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Cheesesteak Tortellini

  • 12 oz refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 1 lb thinly sliced beef (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

Provolone Cheese Sauce

  • 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 cheese tortellini according to the package instructions until al dente. Drain and set aside.
  2. Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, seasoning them with salt and pepper. Sauté until browned and cooked through, about 3-4 minutes. Remove beef from skillet and set aside.
  3. Cook the Vegetables: Using the same skillet, add the sliced green and red bell peppers along with the thinly sliced onion. Sauté until softened, around 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove vegetables from the skillet and set aside with the beef.
  4. Make the Provolone Sauce: In the same skillet, sprinkle the flour over the remaining oil and cook over medium heat for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  5. Melt the Cheese: Slowly stir in the shredded provolone cheese, adding it in handfuls and stirring continuously until fully melted and smooth. Season the sauce with salt and pepper to taste.
  6. Combine and Serve: Return the cooked beef and sautéed vegetables to the skillet with the sauce. Add the cooked tortellini and gently toss to coat everything evenly in the rich provolone cheese sauce.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the dish if desired and serve immediately while hot, optionally accompanied by crusty bread or a fresh salad.

Notes

  • Use fresh shredded provolone cheese from a block for a creamier, smoother sauce to avoid graininess.
  • Be careful not to overcook the tortellini, as it can become mushy when mixed with the sauce.
  • Try substituting bell peppers with yellow or orange varieties for a sweeter flavor profile.
  • If the sauce gets too thick, add extra milk or beef broth to adjust consistency.
  • Prepare vegetables and beef slices ahead of time to streamline cooking.
  • For a gluten-free version, use gluten-free tortellini and substitute all-purpose flour with gluten-free flour.
  • Leftover sauce can be stored in the refrigerator for up to 2 days; reheat gently before combining.
  • To make a casserole version, transfer to a baking dish, top with additional cheese, and broil until golden and bubbly.

Keywords: Cheesesteak, Tortellini, Provolone Cheese Sauce, Beef, Pasta, Comfort Food, Dinner Recipe

Find it online: https://deliciousdishspot.com/cheesesteak-tortellini-in-rich-provolone-sauce-recipe/