Cheesesteak Tortellini in Rich Provolone Sauce
A flavorful fusion of tender tortellini, savory cheesesteak filling, and a creamy provolone sauce that combines comfort food and gourmet dining. Perfect for weeknight dinners or special occasions.
Equipment
- 1 Large Skillet For cooking the cheesesteak filling
- 1 Saucepan For making the provolone sauce
- 1 Pasta Pot For boiling the tortellini
- 1 Whisk Essential for creating a smooth sauce
- 1 Spatula For stirring and folding ingredients
- 1 Knife For slicing beef and vegetables
- 1 Cutting Board For prepping ingredients
Ingredients
- 10 –12 oz Tortellini Fresh or frozen
- 1 lb Beef Thinly sliced ribeye or sirloin
- 1 large Onion Thinly sliced
- 1 large Bell Pepper Sliced any color
- 1 cup Mushrooms Optional sliced
- 2 cloves Garlic Minced
- 2 tbsp Olive Oil For sautéing
- 2 tbsp Butter For the roux
- 2 tbsp Flour For thickening the sauce
- 2 cups Milk or Cream For the sauce base
- 1 ½ cups Provolone Shredded
- ¼ tsp Nutmeg Optional enhances flavor
- To taste - Salt & Pepper For seasoning
- 1 –2 tbsp Parsley Fresh chopped, for garnish
Instructions
- Prepare the Ingredients:
- Slice the beef, onions, bell peppers, and mushrooms (if using). Mince the garlic and shred the provolone cheese.
- Cook the Tortellini:
- Boil tortellini in salted water according to package instructions, drain, and set aside with a drizzle of olive oil.
- Make the Cheesesteak Filling:
- Heat olive oil in a skillet, sear the beef until browned, and remove. Sauté onions, peppers, and mushrooms until caramelized, then add garlic and return the beef to the skillet. Season with salt and pepper.
- Craft the Provolone Sauce:
- Melt butter in a saucepan, whisk in flour to make a roux, and gradually whisk in milk or cream. Stir until thickened, then add provolone and a pinch of nutmeg. Stir until the cheese melts completely.
- Combine and Serve:
- Toss the tortellini with the cheesesteak filling, pour the provolone sauce over, and mix gently. Serve hot, garnished with parsley.
Notes
- Cheese Options: Mozzarella or Gruyère can replace provolone.
- Make Ahead: Prepare components separately and combine before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.