Cheesesteak Tortellini in Rich Provolone Sauce

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 Cheesesteak Tortellini in Rich Provolone Sauce

Description

Cheesesteak Tortellini in Rich Provolone Sauce is a hearty, indulgent dish that brings together the flavors of a classic Philly cheesesteak and the comfort of creamy pasta. Tender beef, sautéed onions, and bell peppers are tossed with cheese-filled tortellini, then coated in a silky provolone cheese sauce. It’s the perfect weeknight dinner for those who crave something rich, savory, and deeply satisfying.

Ingredients

For the Cheesesteak Filling:

  • 1 lb thinly sliced beef sirloin or ribeye

  • 1 tbsp olive oil

  • 1 small onion, thinly sliced

  • 1 small green bell pepper, thinly sliced

  • 1 small red bell pepper, thinly sliced

  • 2 cloves garlic, minced

  • Salt and pepper, to taste

For the Tortellini & Sauce:

  • 1 (20 oz) package cheese tortellini (fresh or frozen)

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 2 cups whole milk

  • 1 cup shredded provolone cheese (plus extra for topping)

  • ½ cup shredded mozzarella cheese

  • ¼ tsp ground mustard (optional)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Tortellini:
    Cook the tortellini according to package directions until al dente. Drain and set aside.

  2. Prepare the Cheesesteak Filling:
    In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned. Remove and set aside.
    In the same skillet, add onions, bell peppers, and garlic. Sauté until softened and caramelized, about 5–7 minutes. Return beef to the skillet, season with salt and pepper, and mix well. Turn off heat.

  3. Make the Provolone Sauce:
    In a saucepan, melt butter over medium heat. Whisk in flour to create a roux; cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 3–5 minutes. Stir in provolone and mozzarella cheese until melted and creamy. Season with salt, pepper, and ground mustard (if using).

  4. Combine:
    Add the cooked tortellini and cheesesteak mixture to the sauce. Gently toss until everything is evenly coated.

  5. Serve:
    Garnish with fresh parsley and extra provolone. Serve warm with crusty bread or a light salad.

Notes

  • Use ribeye or sirloin for the best cheesesteak flavor.

  • You can substitute provolone with white American or Swiss cheese for a twist.

  • For a baked version, transfer the mixture to a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 10 minutes until bubbly.

Tips

  • Pre-slice your beef while it’s slightly frozen for easier, thinner cuts.

  • Use fresh tortellini for a quicker cook time and richer flavor.

  • Add mushrooms for an earthy flavor boost.

  • Double the sauce if you prefer extra creamy pasta.

Servings

  • Serves: 4–6

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

Nutritional Information (Per Serving)

  • Calories: 580 kcal

  • Protein: 35 g

  • Carbohydrates: 40 g

  • Fat: 30 g

  • Saturated Fat: 14 g

  • Fiber: 3 g

  • Sugar: 6 g

  • Sodium: 720 mg

Benefits

  • Combines protein-rich beef and cheese for muscle support.

  • Comforting and satisfying meal for families.

  • Great for meal prep—flavors deepen the next day.

  • Offers a creative way to use tortellini beyond traditional sauces.

Q & A

Q: Can I use ground beef instead of sliced steak?
A: Yes, though it won’t have the traditional cheesesteak texture, ground beef still works well in this dish.

Q: Can I make this ahead of time?
A: Absolutely. Store in the fridge for up to 3 days and reheat gently on the stove with a splash of milk to loosen the sauce.

Q: Is there a way to make it lighter?
A: Use half-and-half instead of whole milk, reduce the cheese, and swap beef for lean chicken or turkey.

Q: What sides go well with this dish?
A: A simple green salad, garlic bread, or roasted vegetables make perfect companions.

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