Cheesesteak Tortellini in Rich Provolone Sauce

by

🧀🍝 Cheesesteak Tortellini in Rich Provolone Sauce – A Comforting Twist on a Classic! 🍝🧀

This Cheesesteak Tortellini combines the heartiness of a cheesesteak with the richness of creamy provolone sauce, all enveloped around tender tortellini. It’s a comforting dish perfect for weeknight dinners or impressing guests with something unique and indulgent.

Ingredients✅


For the Cheesesteak Filling:


1 lb flank steak or sirloin, thinly sliced
1 tbsp olive oil


1 medium onion, thinly sliced


1 bell pepper, thinly sliced


2 cloves garlic, minced


Salt and black pepper, to taste


For the Provolone Sauce:


2 tbsp unsalted butter


2 tbsp all-purpose flour


1 1/2 cups heavy cream


1 1/2 cups milk


2 cups shredded provolone cheese


1/4 tsp garlic powder


Salt and black pepper, to taste


For the Tortellini:


1 lb cheese tortellini (fresh or frozen)


Directions✅

  1. Prepare the Cheesesteak Filling:
    Heat the olive oil in a large skillet over medium-high heat.
    Add the thinly sliced steak and cook until browned, about 5-6 minutes.
    Remove the steak from the skillet and set it aside.
    In the same skillet, sauté the onions and bell pepper until softened, about 5 minutes.
    Add the minced garlic and cook for another 1 minute.
    Season with salt and pepper, then return the steak to the skillet and toss everything together. Set aside.
  2. Make the Provolone Sauce:
    In a separate saucepan, melt the butter over medium heat.
    Whisk in the flour and cook for 1-2 minutes to form a roux.
    Slowly add the heavy cream and milk, whisking constantly to avoid lumps.
    Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
    Stir in the provolone cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
  3. Cook the Tortellini:
    Cook the tortellini according to package directions. Drain and set aside, reserving some pasta water.
  4. Combine Everything:
    Add the cooked tortellini to the skillet with the cheesesteak filling. Pour the provolone sauce over everything and toss to coat, adding a little pasta water if necessary to help the sauce coat the pasta.
  5. Serve:
    Serve immediately, garnished with extra provolone cheese or fresh parsley if desired.
    Tips:
    Swap the steak for chicken or mushrooms for a lighter option.
    For extra flavor, top with freshly cracked black pepper or red pepper flakes for a little kick.