Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a creamy and savory pasta dish featuring tender steak strips, caramelized onions and peppers, all enveloped in a luscious provolone cheese sauce. Perfect for a comforting weeknight meal, it combines the flavors of classic cheesesteak with cheesy tortellini for a hearty, satisfying dinner.
Ingredients
Scale
For the Pasta and Steak
- 1 (20-ounce) package cheese tortellini
- 1 tablespoon olive oil
- 1/2 pound thinly sliced steak (such as ribeye or sirloin), cut into strips
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
For the Provolone Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For Garnish
- Chopped parsley (optional)
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package instructions, then drain and set aside to keep warm.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak strips and cook for 2 to 3 minutes until browned but still tender. Remove from skillet and set aside.
- Caramelize Onions and Peppers: In the same skillet, add the sliced onion and green bell pepper. Cook for 4 to 5 minutes until they become soft and caramelized. Remove and set aside with the steak.
- Make the Roux: Reduce heat to medium and melt butter in the skillet. Add flour and whisk constantly for 1 to 2 minutes to cook the flour and form a roux.
- Prepare the Sauce: Gradually whisk in the milk and heavy cream until the mixture is smooth. Let it simmer gently for 3 to 4 minutes until slightly thickened. Stir in garlic powder, salt, and black pepper to taste.
- Melt the Cheese: Lower the heat to low and add the shredded provolone cheese, stirring until it melts completely and the sauce becomes creamy.
- Combine All Components: Add the cooked tortellini, seared steak, and caramelized onions and peppers back into the skillet with the sauce. Gently stir to combine everything and heat through evenly.
- Serve: Plate the creamy cheesesteak tortellini hot, garnished with chopped parsley if desired for a fresh touch.
Notes
- Use shaved beef or leftover steak to speed up preparation time.
- Add crushed red pepper flakes to the sauce for a spicy kick.
- This dish reheats well and makes a great meal prep option for weeknights.
