Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

Cheesesteak Tortellini in Rich Provolone Sauce is a delightful twist on the classic sandwich, combining tender beef and vibrant veggies with cheesy tortellini in a luscious, creamy sauce. This comforting dish is quick to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 package (20 oz) cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water for thinning the sauce if needed.
2. Step 2: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced beef in a single layer. Sear for 2-3 minutes until browned, then flip and cook for another 1-2 minutes. Remove the beef from the skillet and set aside.
3. Step 3: In the same skillet, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Step 4: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Stir in Italian seasoning, black pepper, and a pinch of salt. Reduce heat to medium, add the heavy cream, and slowly stir in the shredded provolone cheese until smooth. If the sauce is too thick, add some reserved pasta water to loosen it.
5. Step 5: Return the cooked beef to the skillet and stir to coat with the sauce. Add the drained tortellini and toss everything until evenly combined. Let simmer for 1-2 minutes to meld the flavors.
6. Step 6: Garnish with fresh parsley and serve immediately. Enjoy your rich and cheesy cheesesteak tortellini!

Tips & Variations

• For extra heat, add the optional red pepper flakes when cooking the vegetables.
• Substitute provolone with mozzarella or fontina cheese for a different flavor profile.
• Use leftover roast beef or steak strips to save time without sacrificing taste.
• Adding a splash of white wine before the cream can enhance the depth of the sauce.

Storage

Store leftover cheesesteak tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to restore the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini?

Yes, both fresh and frozen cheese tortellini work well. Just adjust the cooking time according to the package instructions.

What can I substitute for provolone cheese?

Mozzarella, fontina, or even cheddar can be good alternatives, though provolone offers the best flavor and creaminess for this dish.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.7 from 65 reviews

This mouthwatering Cheesesteak Tortellini in Rich Provolone Sauce combines tender slices of beef sirloin or ribeye with cheesy tortellini and a luscious provolone cream sauce. Sautéed onions, bell peppers, and garlic enhance the flavor, creating a comforting dish perfect for a rich and satisfying meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Pasta

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 package (20 oz) cheese tortellini

Vegetables

• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced

Sauce and Seasonings

• 1 tablespoon olive oil
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to thin the sauce later.
2. Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced beef in a single layer. Sear for 2-3 minutes until browned, then flip and cook for another 1-2 minutes. Remove the beef from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Provolone Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Italian seasoning, black pepper, and a pinch of salt. Lower the heat to medium, then add the heavy cream. Slowly stir in the shredded provolone cheese, letting it melt and create a smooth, creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
5. Combine Everything: Return the cooked beef to the skillet and stir to coat in the sauce. Add the drained tortellini and toss everything together until evenly combined. Let it simmer for 1-2 minutes so the flavors meld together.
6. Serve and Enjoy: Garnish with chopped fresh parsley and red pepper flakes if desired. Serve hot and enjoy this rich, creamy cheesesteak-inspired tortellini dish.

Notes

• Use ribeye for a more tender and flavorful beef option, or sirloin for a leaner choice.
• If you prefer a spicier dish, increase red pepper flakes to taste.
• The reserved pasta water helps loosen the sauce without diluting flavor.
• Shredding your own provolone cheese can help the sauce melt more evenly.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore creaminess.

Keywords: Cheesesteak, Tortellini, Provolone Sauce, Beef, Creamy Pasta, Italian-American, Comfort Food