Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
This Cheesesteak Tortellini in Creamy Provolone Sauce is a delightful fusion dish combining the rich flavors of a classic cheesesteak with tender cheese-filled tortellini, all smothered in a luscious homemade provolone sauce. Perfect for a comforting dinner that’s both hearty and cheesy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing, Simmering
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Tortellini:
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
For the 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
For the 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
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain the tortellini and toss with 1 tablespoon of olive oil to keep them from sticking. Set aside.
- Prepare the Cheesesteak Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, onions, and green bell peppers. Sprinkle with Italian seasoning, and cook while stirring frequently until the beef is browned and the vegetables are tender. Season with salt and pepper to taste, then set the mixture aside.
- Make the Provolone Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the shredded provolone cheese and Italian seasoning. Mix until the cheese is fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine and Serve: In the skillet with the cheesesteak filling, add the cooked tortellini and the provolone sauce. Gently toss to ensure the tortellini and filling are evenly coated with the sauce. Warm everything through on low heat. Serve immediately, optionally garnished with additional shredded provolone and a sprinkle of Italian seasoning.
Notes
- Use fresh or frozen tortellini based on availability and convenience.
- Ribeye steak adds more flavor and tenderness, but sirloin is a leaner alternative.
- Adjust the seasoning according to your taste preferences, especially salt and pepper.
- For a spicier twist, add a pinch of red pepper flakes to the cheesesteak filling.
- This dish is best served immediately to enjoy the creamy sauce at its best consistency.
- Leftovers can be refrigerated and gently reheated, adding a splash of milk to loosen the sauce if needed.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: cheesesteak, tortellini, provolone sauce, creamy pasta, beef recipe, Italian-American fusion
