Cheesesteak tortellini in creamy provolone sauce is a delicious and comforting dish that brings together the best features of a classic cheesesteak and pasta. It’s perfect for busy weeknights or any time you want to enjoy a hearty meal. The creamy, cheesy sauce coats the tender steak and cheese-filled tortellini, creating a filling dish that everyone will love. Plus, it’s quick and easy to prepare—making it a great option for anyone looking to whip up something tasty without spending hours in the kitchen.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients:
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until it is fully melted and smooth.
- Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.
- Garnish with fresh parsley before serving.
How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce
Serve this creamy cheesesteak tortellini hot, straight from the skillet. It can be enjoyed on its own or paired with a simple side salad or garlic bread. This dish is fantastic for a family dinner or when hosting friends, making it a crowd-pleaser!
How to Store Cheesesteak Tortellini in Creamy Provolone Sauce
To store leftover cheesesteak tortellini, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to enjoy again, reheat in a skillet over low heat or in the microwave until warmed through.
Tips to Make Cheesesteak Tortellini in Creamy Provolone Sauce
- Make sure not to overcook the steak; you want it to stay tender.
- Feel free to add other vegetables, such as mushrooms or spinach, for extra flavor and nutrition.
- Use freshly grated provolone cheese for the best melting results.
Variation
You can easily customize this recipe by using different types of cheese, such as mozzarella or cheddar, if provolone isn’t available. You can also substitute chicken for the steak for a different protein option.
FAQs
Can I use frozen tortellini?
Yes, you can definitely use frozen tortellini. Just cook it according to the package instructions before adding it to the sauce.
Can I make this dish ahead of time?
You can prepare the sauce and cook the tortellini ahead of time. Store them separately in the refrigerator and combine them right before serving.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a mixture of milk and cream. Keep in mind that it may alter the richness of the sauce slightly.
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
Method
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until it is fully melted and smooth.
- Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.
- Garnish with fresh parsley before serving.
