Cheesesteak Tortellini in Rich Provolone Sauce is a delicious fusion of two beloved dishes: the classic Philly cheesesteak and tender cheese tortellini.
This comforting dish features savory beef, sautéed onions, and peppers, all coated in a creamy provolone cheese sauce and tossed with al dente tortellini.
It’s a perfect meal for anyone craving the hearty, bold flavors of a cheesesteak with the comforting, chewy texture of pasta. Ready in just 45 minutes, this recipe is both a time-saver and a crowd-pleaser for dinner or special occasions.
Ingredients:
For the Tortellini:
1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Filling:
1 lb thinly sliced beef steak (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
For the Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to taste
Directions:
Cook the Tortellini:
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the Cheesesteak Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.
Make the Provolone Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.
Combine and Serve:
Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.
Variations and Tips for Cheesesteak Tortellini in Rich Provolone Sauce:
Meat Options:
Chicken or Turkey: Swap the beef for thinly sliced chicken breast or turkey for a lighter version.
Vegetarian: For a meatless option, replace the beef with sautéed mushrooms, tempeh, or tofu for a savory bite. You can also add extra veggies like spinach, zucchini, or eggplant.
Cheese Variations:
Different Cheeses: While provolone adds richness, you can experiment with other cheeses like mozzarella, fontina, or even a sharp cheddar for a different flavor profile.
Cheese Blend: For a more complex cheese sauce, combine provolone with a little Parmesan or Romano.
Add Heat:
If you like a little spice, add some chopped jalapeños, red pepper flakes, or a dash of hot sauce to the beef filling or the sauce.
Sauce Variations:
Creamy Garlic Sauce: Add minced garlic to the butter before making the roux for an extra garlic flavor in the sauce.
White Wine Sauce: Stir in a splash of white wine to the sauce before adding the milk for a more sophisticated flavor.
Pasta Variations:
Different Pasta: If tortellini isn’t your preference, you can swap it with other stuffed pasta like ravioli or even penne or rigatoni for a different texture.
Garnishes and Extras:
Herbs: Fresh basil, parsley, or oregano sprinkled on top before serving adds a nice, fresh contrast to the richness of the dish.
Crispy Onions: Top the dish with crispy fried onions for an added crunch.
Make Ahead:
You can prepare the sauce and cheesesteak filling ahead of time and store them in the fridge for up to 2 days. Reheat them when ready to assemble the dish with the cooked tortellini.
Tips:
Be sure not to overcook the tortellini, as it can become mushy. Keep an eye on it while cooking and drain it promptly.
If your sauce becomes too thick, simply add a little more milk to reach the desired consistency.
For a lighter sauce, consider substituting half of the whole milk with low-fat milk or cream.
These variations and tips will allow you to personalize the dish to your preferences and keep it fresh every time you make it!
How to Store Cheesesteak Tortellini in Rich Provolone Sauce:
Refrigeration:
Allow the dish to cool to room temperature before storing.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Make sure to keep the sauce and pasta together to preserve the flavors and moisture.
Freezing:
For longer storage, you can freeze the dish. First, let it cool completely.
Place the casserole in a freezer-safe container or cover it tightly with plastic wrap and aluminum foil to avoid freezer burn.
It can be frozen for up to 2-3 months.
Reheating:
Refrigerated leftovers: Reheat in a microwave, stirring occasionally, or in a skillet over low heat until warmed through. Add a splash of milk or cream if the sauce has thickened too much.
Frozen leftovers: To reheat from frozen, thaw overnight in the refrigerator or reheat directly from frozen in the oven at 350°F (175°C) for 20-30 minutes, or until heated through.
Properly storing and reheating will help maintain the dish’s creamy texture and flavor!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Enjoy your delicious meal that merges the hearty flavors of a cheesesteak with the comforting texture of tortellini!