Experience a delightful fusion of flavors with this Cheesesteak Tortellini in Creamy Provolone Sauce, a gourmet take on classic comfort food. Tender cheese tortellini is paired with juicy, seasoned beef and sautéed vegetables, all enveloped in a luscious provolone cheese sauce infused with Italian seasoning for a rich and satisfying meal.
This dish promises a harmonious balance of creamy, savory, and slightly tangy notes, perfect for a cozy dinner or special gathering. Its blend of textures and flavors provides a comforting yet sophisticated dining experience that will leave you craving more.
- The perfect marriage of classic cheesesteak flavors and rich, creamy pasta.
- Quick and easy to prepare in under 45 minutes for weeknight dinners.
- Use of provolone cheese sauce adds a unique twist and deep savory flavor.
- Flexible ingredients allow use of fresh or frozen tortellini and choice of beef cuts.
Ingredients
- Cheese Tortellini: 1 pound of fresh or frozen cheese-filled tortellini, providing a soft and flavorful pasta base.
- Olive Oil: 2 tablespoons divided, used for sautéing and tossing tortellini to prevent sticking and enhance flavor.
- Thinly Sliced Beef Steak: 1 pound of ribeye or sirloin, thinly sliced for tender, juicy cheesesteak filling.
- Large Onion: 1 large onion, thinly sliced to add sweetness and depth to the filling.
- Green Bell Pepper: 1 medium, thinly sliced, contributing a crisp, mildly sweet crunch.
- Italian Seasoning: 2 teaspoons divided, for seasoning the meat mix and creamy sauce with classic Italian herbs.
- Salt and Black Pepper: To taste, enhancing and balancing all the flavors throughout the dish.
- Butter: 2 tablespoons, used to create a rich roux base for the provolone sauce.
- All-Purpose Flour: 2 tablespoons, whisked with butter to thicken the creamy sauce perfectly.
- Milk: 2 cups of whole milk, gently simmered to form the creamy base of the sauce.
- Shredded Provolone Cheese: 1 cup, melts into the sauce providing a smooth, tangy, and rich cheesy texture.
Instructions
- Cook the Tortellini
Bring a large pot of salted water to a rolling boil and cook the tortellini according to package instructions until al dente. Draining and tossing them with a tablespoon of olive oil prevents sticking and keeps the pasta glossy and fresh for the final mix.
- Prepare the Cheesesteak Filling
In a large skillet over medium-high heat, heat one tablespoon of olive oil before adding the thinly sliced beef, onion, and green bell pepper. Sprinkle with Italian seasoning and stir frequently to ensure even cooking, browning the beef and tenderizing the vegetables to build great flavor. Season with salt and pepper to taste and set aside.
- Make the Provolone Sauce
In a separate saucepan, melt butter over medium heat, then whisk in the flour to create a smooth roux. Gradually add milk while whisking constantly to prevent lumps. Cook until the sauce thickens, then reduce to low heat and stir in shredded provolone cheese and Italian seasoning until the sauce is smooth and cheesy. Season with salt and pepper for flavor balance.
- Combine and Warm Through
Return the tortellini to the skillet with the cheesesteak filling, then pour over the creamy provolone sauce. Gently toss everything together to coat evenly, warming on low heat to meld flavors and ensure the dish is served hot and creamy.
- Serve with Garnish
Serve immediately with an optional garnish of additional shredded provolone and a light sprinkle of Italian seasoning to elevate presentation and flavor. This adds an inviting layer of aroma and cheesiness as you enjoy.
- Using fresh tortellini enhances texture, but frozen works equally well and is convenient.
- Cooking the beef quickly over high heat preserves tenderness and juiciness.
- Stirring the sauce constantly during milk addition prevents lumps and ensures smoothness.
- Adjust seasoning gradually to suit your taste preferences for best results.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to restore sauce creaminess.
Serving Suggestions
Pair this dish with a crisp green salad or steamed vegetables for a balanced meal. A side of garlic bread or crusty Italian loaf complements the creamy sauce wonderfully.
- For best flavor, use ribeye steak thinly sliced against the grain for tenderness.
- Freshly shredded provolone melts better and delivers a creamier sauce than pre-shredded options.
- Toast the roux carefully until pale golden to avoid a raw flour taste in the sauce.
FAQs
- Can I use other types of cheese instead of provolone?
Yes, mozzarella or fontina work well as substitutes, offering a mild, creamy texture, though provolone gives the most authentic flavor.
- Is there a vegetarian alternative for this dish?
Absolutely, substitute the beef with sautéed mushrooms or plant-based meat alternatives for a delicious vegetarian-friendly version.
- Can I prepare this dish ahead of time?
Yes, cook the components separately and combine just before serving to maintain freshness and texture.
- What wine pairs with Cheesesteak Tortellini?
A medium-bodied red wine like Chianti or Merlot complements the cheesy, savory flavors beautifully.
- How can I make the sauce thicker?
If the sauce is too thin, gently simmer it a few extra minutes to reduce or add a small slurry of flour and water while whisking.
Cheesesteak Tortellini Provolone
Equipment
- 1 large pot
- 1 large skillet
- 1 medium saucepan
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak ribeye or sirloin
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente.
- Drain tortellini and toss with 1 tablespoon olive oil; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add beef, onions, and green bell pepper; sprinkle with Italian seasoning and cook, stirring frequently, until beef is browned and vegetables are tender.
- Season with salt and pepper, then remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat and whisk in flour to form a roux.
- Gradually add milk while whisking constantly, cooking until sauce thickens.
- Lower heat and stir in shredded provolone cheese and Italian seasoning until smooth and melted.
- Season sauce with salt and pepper to taste.
- Add cooked tortellini and provolone sauce to the skillet with cheesesteak filling; gently toss to coat evenly.
- Warm through on low heat then serve immediately, optionally garnished with extra provolone and Italian seasoning.
Notes
- Use ribeye for more flavor or sirloin for leaner meat.
- Fresh tortellini adds better texture than frozen.
- Leftovers keep well refrigerated for up to 2 days.
