Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce

Description

This dish is a decadent twist on the classic Philly cheesesteak. Tender tortellini pasta is tossed with savory strips of beef, sautéed onions, and bell peppers, all smothered in a rich, creamy provolone cheese sauce. Comforting yet elegant, it’s perfect for a weeknight dinner or an indulgent weekend treat. Every bite offers a delicious combination of cheesy creaminess and the savory umami flavors of a traditional cheesesteak.

Ingredients

For the Cheesesteak Filling:

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

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp black pepper

• ½ tsp salt

For the Provolone Sauce:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk, warmed

• 1 cup shredded provolone cheese

• ½ cup grated Parmesan cheese

• ¼ tsp nutmeg (optional)

• Salt and pepper to taste

For the Pasta:

• 1 lb (450 g) cheese-filled tortellini (fresh or frozen)

Optional Garnish:

• Chopped parsley

• Crushed red pepper flakes

Instructions

1. Cook the Tortellini:

   • Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.

2. Prepare the Cheesesteak Filling:

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

   • Add onions and bell peppers; sauté for 5–6 minutes until softened.

   • Add garlic and cook 1 minute more.

   • Push vegetables to the side and add the beef slices. Cook 4–5 minutes until browned. Season with salt and pepper. Combine with vegetables and remove from heat.

3. Make the Provolone Sauce:

   • In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.

   • Slowly whisk in warm milk, stirring constantly to avoid lumps.

   • Cook 3–5 minutes until the sauce thickens.

   • Reduce heat to low, stir in provolone and Parmesan until melted and smooth. Season with salt, pepper, and nutmeg if using.

4. Combine Everything:

   • Gently fold the tortellini and cheesesteak filling into the provolone sauce until well coated.

   • Heat through for 2–3 minutes on low heat.

5. Serve:

   • Plate hot, garnish with parsley or crushed red pepper flakes if desired. Serve immediately.

Notes & Tips

• Beef Choice: Ribeye or sirloin works best for tenderness; skirt steak can also be used.

• Cheese Variations: A mix of provolone and mozzarella adds stretchiness; Parmesan adds sharpness.

• Vegetable Twist: Add mushrooms or roasted red peppers for extra flavor.

• Make Ahead: You can cook the filling and sauce separately. Combine and reheat with tortellini just before serving.

Servings

• Serves 4–6

Nutritional Info (per serving, approx.)

• Calories: 620 kcal

• Protein: 28 g

• Fat: 35 g

• Saturated Fat: 18 g

• Carbohydrates: 48 g

• Fiber: 3 g

• Sugar: 6 g

• Sodium: 920 mg

Benefits

• Protein-Rich: Beef and cheese provide high-quality protein for muscle maintenance.

• Calcium Boost: Provolone and Parmesan support bone health.

• Energy Dense: Carbs from tortellini give sustained energy, ideal for active lifestyles.

• Vegetables Added: Onions and peppers add fiber, vitamins A and C, and antioxidants.

Q&A for Recipe

Q1: Can I use a different pasta instead of tortellini?
A1: Yes! Ravioli, penne, or cavatappi work well, though tortellini gives a traditional stuffed-cheese element.

Q2: Is this recipe freezer-friendly?
A2: The filling and sauce can be frozen separately, but tortellini is best cooked fresh to avoid mushiness.

Q3: Can I make it vegetarian?
A3: Absolutely! Replace beef with mushrooms, seitan, or plant-based beef strips.

Q4: How can I make it less rich?
A4: Use 2% milk instead of whole milk and reduce cheese slightly; add more veggies to bulk it up.

Q5: Can I prepare this in advance for a dinner party?
A5: Yes, make the sauce and filling a day ahead, cook tortellini fresh, then combine just before serving.