Cheesesteak Tortellini in Creamy Provolone Sauce
If you’re searching for the ultimate comfort food that combines the best of Italian pasta with the bold flavors of a Philly cheesesteak, look no further than Cheesesteak Tortellini in Creamy Provolone Sauce. This dish is rich, hearty, and irresistibly satisfying. Tender cheese tortellini pairs perfectly with thinly sliced beef, caramelized onions, and sweet bell peppers, all wrapped in a luscious provolone cream sauce. Ready in under an hour, it’s a restaurant-worthy meal that you can easily prepare at home. Whether you’re cooking for a family dinner or impressing guests, this recipe is bound to become a favorite in your kitchen.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Tortellini
Fill a large pot with salted water and bring it to a rolling boil. Add the cheese tortellini and cook according to the package instructions until tender. Fresh tortellini usually takes 3–5 minutes, while frozen may take slightly longer. Drain the pasta and set it aside.
Step 2: Sear the Beef
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced beef and cook for about 4–5 minutes, just until browned. Avoid overcooking to keep the beef tender and juicy. Remove from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion and green bell pepper. Cook until softened and slightly caramelized, about 6–7 minutes. This step adds a sweet depth of flavor that balances the savory beef and creamy sauce.
Step 4: Make the Creamy Provolone Sauce
Reduce the heat to medium-low. Melt the butter in the skillet with the vegetables, then whisk in the flour until smooth. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 4–5 minutes until the sauce thickens and coats the back of a spoon. Stir in the shredded provolone cheese and Italian seasoning, then season with salt and pepper. The sauce should be velvety and rich.
Step 5: Combine Everything
Return the cooked beef and tortellini to the skillet. Toss gently until the pasta and meat are evenly coated in the creamy provolone sauce. Let it simmer for 2–3 minutes so the flavors can meld together.
Step 6: Serve and Enjoy
Plate the cheesesteak tortellini while it’s hot, and garnish with extra provolone or fresh parsley if desired.
About the Recipe
A Delicious Fusion of Flavors
Cheesesteak Tortellini in Creamy Provolone Sauce is a creative mashup of two classics: Philly cheesesteak and Italian pasta. While cheesesteaks are typically served in hoagie rolls, swapping bread for cheese-stuffed tortellini adds a gourmet, comforting twist. The creamy provolone sauce ties everything together, making each bite indulgent yet balanced.
Recipe Variations
- Protein Swap: If beef isn’t your preference, try chicken, turkey, or even plant-based “steak” strips for a vegetarian version.
- Veggie Boost: Add mushrooms, spinach, or roasted red peppers for extra color and nutrition.
- Cheese Options: Provolone is traditional, but mozzarella, fontina, or even a sharp white cheddar can bring a different character to the sauce.
- Spice It Up: Add crushed red pepper flakes or a dash of hot sauce if you like a little heat.
Helpful Tips
- Use thinly sliced beef. Ribeye or sirloin works best since they cook quickly and remain tender.
- Don’t rush the sauce. Gradually whisking in the milk prevents lumps and ensures a smooth, creamy texture.
- Cook pasta al dente. Slightly firm tortellini holds up better when tossed in sauce.
Serving Suggestions
This dish is filling enough to be a main course, but you can round out the meal with:
- A crisp Caesar salad or mixed greens.
- Garlic bread or focaccia for dipping in the creamy sauce.
- A glass of red wine, like Merlot or Cabernet, to complement the richness.
Nutrition Insights
Each serving of cheesesteak tortellini provides a balance of protein, carbs, and fats, making it a hearty meal. With around 495 calories per cup, it’s indulgent yet portion-friendly. To lighten it up, you can use whole wheat tortellini, low-fat milk, or a reduced amount of cheese without sacrificing too much flavor.
Common Mistakes to Avoid
- Overcooking the beef: Thin cuts cook fast—keep an eye on them.
- Using too much flour: Too much can make the sauce overly thick and pasty. Stick to the recipe ratio.
- Skipping seasoning: Salt and pepper are simple but crucial for bringing out the flavors.
Conclusion
Cheesesteak Tortellini in Creamy Provolone Sauce is a meal that truly brings people together. It’s cozy enough for a weeknight dinner yet impressive enough for entertaining guests. The creamy sauce, tender beef, and hearty tortellini come together in a dish that feels both familiar and special. If you’re craving comfort food with a gourmet twist, this recipe is a must-try. Give it a go, and don’t forget to share your experience—you may just find it becomes a new family favorite!
