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Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce
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Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and flavorful dish that combines tender cheese tortellini with thinly sliced beef in a creamy, velvety provolone cheese sauce. Ready in under 30 minutes, this recipe offers a perfect blend of rich, savory, and cheesy components, ideal for family dinners or special occasions. The sauce clings to every bite, delivering indulgent texture and bold flavor with every forkful.

Ingredients

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Pasta

  • 12 oz fresh or frozen cheese tortellini

Beef and Vegetables

  • 8 oz thinly sliced ribeye or sirloin steak
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper, thinly sliced
  • 2 cloves garlic, minced

Sauce

  • 1 cup shredded provolone cheese (preferably fresh shredded)
  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Reserved pasta water, as needed (about 1/4 cup)

Garnish (Optional)

  • Fresh parsley, chopped
  • Crushed red pepper flakes (optional)

Instructions

  1. Prepare the Tortellini: Begin by boiling the tortellini in salted water until just tender, usually 3 to 5 minutes for fresh varieties. Drain and set aside, reserving a small amount of pasta water for adjusting the sauce consistency later if needed.
  2. Cook the Beef and Vegetables: Heat a skillet over medium-high heat and add butter and olive oil. Add the thinly sliced beef and cook quickly until browned but still juicy. Remove the beef and set aside. In the same skillet, sauté onions, peppers, and garlic until softened and fragrant.
  3. Make the Provolone Sauce: Lower the heat to medium and pour in the heavy cream. Gradually whisk in the shredded provolone cheese until the sauce is smoothly melted and thickened. Season with salt and freshly ground black pepper. Add reserved pasta water as needed to adjust sauce texture to your preference.
  4. Combine and Serve: Return the cooked beef to the skillet, tossing it in the provolone sauce. Gently fold in the cooked tortellini until thoroughly coated. Sprinkle with fresh chopped parsley for color and serve immediately.

Notes

  • Slice the beef as thin as possible to ensure quick cooking and tender texture.
  • Use freshly shredded provolone cheese rather than pre-packaged slices for better melting.
  • Do not overcook the tortellini; keep it slightly al dente to prevent mushiness after tossing in the sauce.
  • Reserve pasta water to help adjust the sauce consistency and add silkiness.
  • Season the dish in layers, tasting as you go to balance salt and pepper perfectly.

Nutrition

Keywords: cheesesteak, tortellini, provolone sauce, creamy pasta, beef pasta, quick dinner, comforting meal, family friendly

Find it online: https://elenaglam.com/cheesesteak-tortellini-in-rich-provolone-sauce/