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Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

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★★★★★

5 from 112 reviews

This Cheesesteak Tortellini in Creamy Provolone Sauce is a comforting and indulgent pasta dish combining tender steak pieces, sautéed vegetables, and cheese tortellini all enveloped in a rich, velvety provolone cheese sauce. Inspired by the flavors of a classic cheesesteak, this recipe adds a creamy twist that makes for a hearty and flavorful meal perfect for dinner any night of the week.

Ingredients

Scale

Pasta

  • 1 lb cheese tortellini

Steak and Vegetables

  • 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced

Sauce

  • 1 cup beef broth
  • 1 cup heavy cream
  • 8 oz provolone cheese, shredded
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
  2. Brown the steak: Heat olive oil in a large skillet over medium heat. Add the bite-sized steak pieces and cook them until they are browned on all sides, approximately 3 to 4 minutes. Once cooked, remove the steak from the skillet and set it aside.
  3. Sauté vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Cook over medium heat until the vegetables become tender and the onions turn translucent, about 5 to 6 minutes.
  4. Add beef broth: Pour the beef broth into the skillet, scraping the bottom to loosen any browned bits. Allow the mixture to simmer for 2 to 3 minutes to combine flavors.
  5. Simmer with cream: Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, around 4 to 5 minutes.
  6. Melt the cheese: Gradually add the shredded provolone cheese to the skillet, stirring until the cheese melts completely and the sauce becomes smooth and creamy.
  7. Combine steak and sauce: Return the browned steak pieces to the skillet, stirring them into the creamy provolone sauce. Season with salt and pepper according to your taste.
  8. Add tortellini: Gently fold the cooked tortellini into the skillet, tossing to thoroughly coat the pasta with the cheese sauce and steak mixture.
  9. Garnish and serve: Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor before serving warm.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
  • Use ribeye steak for more tenderness and flavor, but sirloin works well as a leaner option.
  • Make sure to slice the steak thinly to ensure quick and even cooking.
  • You can substitute provolone with mozzarella or fontina for a different flavor profile.
  • Serve with a side salad or garlic bread to complete the meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Cheesesteak, Tortellini, Provolone Sauce, Creamy Pasta, Steak Pasta, Comfort Food, Easy Dinner

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