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Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
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★★★★★

4.7 from 30 reviews

This Cheesesteak Tortellini in Creamy Provolone Sauce recipe combines the hearty flavors of a classic cheesesteak sandwich with tender cheese tortellini, all smothered in a rich and velvety provolone cheese sauce. Perfect as a comforting and indulgent dinner, this dish balances savory beef, sautéed peppers and onions, and creamy cheese sauce for a satisfying meal that’s quick to prepare and sure to please the whole family.

Ingredients

Scale

Pasta

  • 1 lb cheese tortellini (fresh or frozen)
  • 1 tbsp olive oil

Cheesesteak Filling

  • 1 lb thinly sliced beef steak (ribeye or sirloin works well)
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Provolone Sauce

  • 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

  1. Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook until al dente according to package instructions, usually about 3-5 minutes. Drain the tortellini well and toss immediately with 1 tablespoon of olive oil to prevent sticking. Set aside.
  2. Prepare the Cheesesteak Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned but not fully cooked through, about 2-3 minutes. Add the thinly sliced onion and green bell pepper to the skillet. Sprinkle 1 teaspoon Italian seasoning, salt, and pepper to taste. Continue to cook, stirring frequently, until the onions and peppers soften and the beef is fully cooked, about 5-7 minutes more. Remove from heat and set aside.
  3. Make the Provolone Sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning. Gradually whisk in 2 cups of milk, continuing to stir until the sauce thickens and becomes smooth, about 4-5 minutes. Reduce heat to low and stir in 1 cup shredded provolone cheese until melted and smooth. Season with 1 teaspoon Italian seasoning, salt, and pepper to taste. Keep warm.
  4. Combine and Serve: Add the cooked tortellini and cheesesteak filling to the saucepan with the creamy provolone sauce. Gently toss everything together to coat well and heat through over low heat for 2-3 minutes. Serve immediately, garnished with additional shredded provolone or freshly chopped parsley if desired.

Notes

  • Use fresh or frozen cheese tortellini depending on availability; cooking times may vary.
  • For a smokier flavor, consider adding a splash of Worcestershire sauce to the cheesesteak filling.
  • For a thicker sauce, add an additional tablespoon of flour when making the roux.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • To make it gluten-free, substitute all-purpose flour with gluten-free flour blend.

Nutrition

Keywords: Cheesesteak, Tortellini, Provolone Sauce, Pasta, Comfort Food, Italian-American

Find it online: https://lucabites.com/cheesesteak-tortellini-in-creamy-provolone-sauce-recipe/