Savory Cheesesteak Tortellini in creamy provolone sauce
This indulgent dish combines tender beef, sautéed peppers, and cheese-filled tortellini in a luscious provolone cheese sauce. It’s a comforting meal that’s easy to make and packed with all the flavors of a classic cheesesteak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Cheesesteak Filling:
- 1 lb (450g) beef sirloin or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Tortellini and Sauce:
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (480ml) milk (whole or 2%)
- 1 cup (100g) shredded provolone cheese
- ½ cup (50g) shredded mozzarella cheese
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Extra provolone for sprinkling
Instructions
- Prepare the Cheesesteak Filling:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, add the bell pepper, onion, and garlic. Sauté for 5-7 minutes until the vegetables are tender.
- Stir in the Worcestershire sauce and season with salt and pepper. Return the beef to the skillet, mix well, and remove from heat.
- 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.
- Make the Creamy Provolone Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes.
- Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Reduce the heat to low and stir in the provolone and mozzarella cheeses until melted and smooth. Add nutmeg (if using) and season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked tortellini and the cheesesteak filling to the sauce. Toss gently to coat everything in the creamy provolone sauce.
- Serve warm, garnished with chopped parsley and a sprinkle of extra provolone.
Notes
- For added cheesesteak flavor, you can use shaved beef from the deli or substitute with ground beef if preferred.
- Feel free to include mushrooms or other vegetables for extra texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of milk.