Cheesesteak Tortellini in Rich Provolone Sauce

Description

This indulgent one-pan pasta dish takes all the savory, cheesy goodness of a Philly cheesesteak and transforms it into a creamy tortellini masterpiece. Tender cheese-filled pasta is tossed with juicy strips of seasoned beef, sautéed onions and peppers, and smothered in a velvety provolone cheese sauce. It’s comfort food with a gourmet twist—perfect for weeknight dinners or casual entertaining.

Ingredients for Cheesesteak Tortellini in Rich Provolone Sauce

• 1 lb (450 g) cheese tortellini (fresh or refrigerated)

• 1 lb (450 g) ribeye steak or sirloin, thinly sliced

• 1 tbsp olive oil

• 1 tbsp butter

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 cups whole milk, warmed

• 1 cup beef broth

• 1 ½ cups shredded provolone cheese

• ½ cup shredded mozzarella cheese

• Salt & black pepper, to taste

• Optional garnish: fresh parsley, crushed red pepper

Instructions

1. Cook the Tortellini

   • Bring a pot of salted water to a boil.

   • Cook tortellini according to package instructions, drain, and set aside.

2. Prepare the Beef

   • Heat olive oil in a large skillet over medium-high heat.

   • Season beef lightly with salt and pepper.

   • Sear quickly for 2–3 minutes until browned but still tender. Remove and set aside.

3. Sauté Veggies

   • In the same skillet, melt butter.

   • Add onion and peppers; cook 5–6 minutes until softened.

   • Stir in garlic; cook 30 seconds.

4. Make the Provolone Sauce

   • Sprinkle flour over the vegetables; stir to coat.

   • Gradually whisk in warm milk and beef broth.

   • Simmer until slightly thickened, about 4–5 minutes.

   • Reduce heat and stir in provolone and mozzarella until melted and smooth.

5. Combine & Serve

   • Add cooked beef and tortellini to the skillet.

   • Toss gently until well coated in sauce.

   • Adjust seasoning with salt and pepper.

   • Garnish with parsley and serve hot.

Notes

• Use thin-sliced ribeye for authentic cheesesteak flavor. Freeze beef for 30 minutes before slicing for cleaner cuts.

• Fresh cheese tortellini works best for quick cooking and rich texture.

• If you want extra cheesiness, top with more provolone and broil briefly before serving.

Tips

• Make it spicy: Add sliced jalapeños or red pepper flakes to the veggie sauté.

• Extra creamy: Stir in 2–3 tbsp cream cheese before adding the shredded cheese.

• Meal prep: Cook beef and veggies ahead; reheat with sauce and pasta just before serving.

• Shortcut version: Use jarred Alfredo sauce, warm it with provolone, and skip the roux step.

Servings

• Yield: 4 servings

• Serving Size: ~1½ cups

Nutritional Information (Approx. per serving)

• Calories: 640 kcal

• Protein: 34 g

• Carbohydrates: 52 g

• Fat: 32 g

• Saturated Fat: 17 g

• Fiber: 4 g

• Sugar: 7 g

• Sodium: 820 mg

Benefits

• Protein-rich from beef and cheese for muscle health.

• Calcium boost from provolone and mozzarella for strong bones.

• Comfort food satisfaction that’s both hearty and indulgent.

• Vegetable variety adds vitamins, fiber, and color to the dish.

Q&A

Q1: Can I use chicken instead of beef?
Yes! Thinly sliced chicken breast works well—season and cook the same way.

Q2: Can this be made vegetarian?
Absolutely—skip the beef and use sautéed mushrooms for a meaty texture. Use vegetable broth instead of beef broth.

Q3: How do I store leftovers?
Cool, store in an airtight container, and refrigerate for up to 3 days. Reheat gently with a splash of milk to keep the sauce creamy.

Q4: Can I freeze it?
It’s best eaten fresh—tortellini can get mushy when frozen. If you must, freeze sauce and beef separately, then cook pasta fresh.

Q5: What’s the best cheese substitute for provolone?
Fontina or mild white cheddar can give a similar creamy, slightly sharp flavor.