Cheesesteak Tortellini in Rich Provolone Sauce is a delicious fusion of classic Italian pasta and the flavors of a Philly cheesesteak. Tender cheese tortellini are combined with savory steak, sautéed onions, and bell peppers, all coated in a creamy, rich provolone sauce. This dish is perfect for a comforting dinner that’s packed with flavor.
Ingredients for Cheesesteak Tortellini in Rich Provolone Sauce
For the Tortellini:
- 1 lb cheese tortellini (fresh or frozen): A tender pasta filled with cheese, serving as the base of the dish.
- 1 tablespoon olive oil: Used to prevent the tortellini from sticking after cooking.
For the Cheesesteak Filling:
- 1 lb thinly sliced beef steak (such as ribeye or sirloin): Provides a tender, flavorful meat component.
- 1 tablespoon olive oil: Used for sautéing the steak.
- 1 large onion, sliced: Adds sweetness and depth of flavor to the dish.
- 1 green bell pepper, sliced: Adds a fresh, slightly sweet crunch.
- Salt and pepper to taste: Enhances the flavors of the filling.
For the Provolone Sauce:
- 2 tablespoons butter: Forms the base of the roux for the sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce to a creamy consistency.
- 2 cups milk: Creates a smooth, creamy base for the sauce.
- 1 cup shredded provolone cheese: Adds a rich, sharp flavor to the sauce.
- Salt and pepper to taste: Balances and enhances the flavors of the sauce.
Instructions: How to Make Cheesesteak Tortellini in Rich Provolone Sauce
Step 1: Cook the Tortellini
- Boil the Tortellini:
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the tortellini, toss with 1 tablespoon of olive oil, and set aside.
Step 2: Prepare the Cheesesteak Filling
- Sauté the Onions and Peppers:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and green bell pepper. Sauté until the vegetables are softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak:
- In the same skillet, add the thinly sliced beef steak. Cook over medium-high heat, stirring occasionally, until the steak is browned and cooked through, about 5 minutes. Season with salt and pepper to taste. Add the sautéed onions and peppers back into the skillet and stir to combine. Remove from heat and set aside.
Step 3: Make the Provolone Sauce
- Make the Roux:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the 2 tablespoons of all-purpose flour. Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste.
- Add the Milk:
- Gradually whisk in the 2 cups of milk, continuing to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Add the Provolone Cheese:
- Once the sauce has thickened, remove the saucepan from heat and stir in the 1 cup of shredded provolone cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
Step 4: Combine and Serve
- Combine the Tortellini and Filling:
- Add the cooked tortellini to the skillet with the cheesesteak filling. Pour the provolone sauce over the tortellini and steak mixture, stirring gently to coat everything evenly in the sauce.
- Serve Hot:
- Serve the Cheesesteak Tortellini immediately, garnished with extra shredded provolone or fresh herbs if desired.
Cook’s Notes & Tips
- Steak Selection: Ribeye or sirloin work best for this dish because of their tenderness and flavor. Make sure to slice the steak thinly for the best results.
- Cheese: For a stronger flavor, you can mix provolone with other cheeses like mozzarella or fontina.
- Vegetables: Feel free to add more vegetables like mushrooms or red bell peppers for extra flavor and texture.
Variations of Cheesesteak Tortellini
Here are some ways to customize your Cheesesteak Tortellini:
- Spicy Cheesesteak Tortellini: Add red pepper flakes to the provolone sauce or sauté some sliced jalapeños with the onions and peppers for a spicy kick.
- Mushroom Cheesesteak Tortellini: Sauté sliced mushrooms with the onions and peppers for an earthy flavor.
- White Wine Sauce: Substitute 1/2 cup of the milk with white wine for a more sophisticated sauce.
Frequently Asked Questions (FAQs)
1. Can I use a different type of pasta?
Yes, you can substitute tortellini with other types of pasta like penne, rigatoni, or ravioli. Just adjust the cooking time according to the pasta you choose.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk if needed to loosen the sauce.
3. Can I make this dish ahead of time?
Yes, you can prepare the steak and vegetables, as well as the sauce, ahead of time. Store them separately in the refrigerator, then combine and reheat just before serving.
4. Can I use a different type of cheese?
Yes, you can experiment with different cheeses like mozzarella, fontina, or Gruyère for the sauce. Just make sure it melts well for a creamy consistency.
5. What can I serve with Cheesesteak Tortellini?
This dish pairs well with a simple green salad, garlic bread, or roasted vegetables.
A Comforting and Flavorful Fusion Dis
Cheesesteak Tortellini in Rich Provolone Sauce is a comforting, indulgent dish that brings together the best of Italian and American flavors. The creamy provolone sauce perfectly complements the tender steak, sautéed onions, and peppers, creating a dish that’s sure to become a favorite. Whether you’re making it for a special occasion or just a cozy night in, this recipe is a delicious way to elevate your dinner game.
So gather your ingredients and enjoy this rich, creamy, and satisfying dish that’s bursting with flavor!
