Cheesesteak Tortellini in Rich Provolone Sauce

Why You’ll Love This Recipe

Cheesesteak Tortellini in Rich Provolone Sauce is a delicious fusion dish combining the flavors of a classic Philly cheesesteak with tender tortellini. The creamy, rich provolone sauce perfectly complements the savory steak, bell peppers, and onions, creating a comforting meal that’s easy to prepare and sure to satisfy. This recipe is a great way to enjoy a beloved sandwich filling in a new, exciting form.

Ingredients

• Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
  Cheese tortellini
  Thinly sliced ribeye steak or flank steak
  Olive oil
  Onion (sliced)
  Bell pepper (sliced)
  Garlic (minced)
  Heavy cream
  Provolone cheese (shredded)
  Butter
  Flour
  Salt and pepper

Directions

1. Cook the tortellini according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add the onion and bell pepper, cooking until softened (about 5-7 minutes). Add minced garlic and cook for another minute.
4. In a separate saucepan, melt butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until golden.
5. Gradually whisk in the heavy cream, allowing it to thicken. Once thickened, add the provolone cheese and stir until melted and smooth.
6. Add the cooked steak back into the skillet with the vegetables. Pour the provolone sauce over the steak and vegetables, stirring to combine.
7. Gently toss the cooked tortellini into the skillet with the sauce, mixing until the pasta is well coated.
8. Season with salt and pepper to taste, then serve hot.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add mushrooms to the skillet for an earthy flavor.
• Use mozzarella or cheddar cheese for a different cheese profile.
• For a spicy kick, add some sliced jalapeños to the vegetables.
• Replace the ribeye steak with chicken or even tofu for a different protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.

FAQs

Can I use pre-cooked tortellini?
Yes, pre-cooked tortellini can be used, just skip the boiling step and add it directly into the sauce to warm up.

Can I make this dish ahead of time?
Yes, you can prepare the sauce and steak mixture in advance and reheat when ready to serve. Then, add the tortellini and toss.

Can I use a different type of cheese?
Yes, while provolone gives it a creamy and mild flavor, you could substitute with mozzarella or even gouda.

What type of steak should I use?
Ribeye or flank steak are ideal choices for their tenderness and flavor, but you can also use skirt steak or sirloin if preferred.

Can I make this vegetarian?
Yes, skip the steak and use mushrooms or other vegetables for a vegetarian version.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is an indulgent and comforting dish that brings together the best of Italian and American cuisine. Perfect for a hearty dinner, it’s a crowd-pleaser that combines tender tortellini with a rich, cheesy sauce and savory steak. Whether for a weeknight meal or a special occasion, this recipe is sure to be a hit!

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