Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
