Sizzling Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Comfort meets indulgence in this mouthwatering cheesesteak tortellini that blends Philadelphia’s iconic sandwich with creamy pasta perfection.

Tender cheese-filled tortellini swim in a luxurious provolone sauce, capturing the bold flavors of a classic cheesesteak.

Juicy strips of beef mingle with caramelized onions and peppers, creating a harmonious blend of textures and tastes.

Every forkful promises a delightful explosion of savory goodness that transforms an ordinary meal into a memorable dining experience.

The robust provolone sauce coats each tortellini with a silky, rich embrace that will leave you craving more.

This recipe marries traditional Italian pasta with the beloved American sandwich in a deliciously unexpected way.

Prepare to savor a dish that promises to become a new family favorite.

Cheesesteak Tortellini in Provolone Sauce: What Makes It Unique

• Boost Nutrition: Packed with protein from chicken, healthy fats from pecans, and crunch from fresh vegetables, this wrap delivers a balanced meal in one delicious package.
• Customize with Ease: Swap ingredients to match your taste or dietary needs, adding different cheeses, fruits, or greens to make the recipe uniquely yours.
• Perfect Portable Lunch: Wrap tightly in foil or parchment paper for a convenient meal that travels well to work, picnics, or school lunches without losing flavor or texture.
• Quick Kitchen Magic: Requires minimal cooking skills and comes together rapidly, making it an ideal solution for busy people craving a satisfying and fresh meal.

Ingredients Needed for Cheesesteak Tortellini in Provolone Sauce

• Tortellini: A pasta variety filled with cheese that serves as the base of this creamy dish.
• Steak: Thinly sliced beef that provides a rich and savory protein component to the recipe.
• Provolone Cheese: A smooth, flavorful cheese that creates the signature creamy sauce.

• Onion, Green Bell Pepper: Fresh vegetables that add depth and texture to the cheesesteak topping.

• Butter, Flour, Milk: Classic ingredients that form the foundation of a smooth and creamy white sauce.
• Salt, Pepper: Essential seasonings that enhance the overall flavor of the dish.
• Olive Oil: Used for cooking and preventing pasta from sticking.

How to Prepare Cheesesteak Tortellini in Provolone Sauce

Step 1: Boil Tortellini

Grab your tortellini and cook according to package instructions until perfectly tender. Drain the pasta and give it a quick toss with olive oil to keep those noodles from getting clingy.

Set the tortellini aside while you work your magic.

Step 2: Sizzle the Cheesesteak Mixture

Fire up a large skillet with olive oil over medium-high heat.

• Sliced steak
• Chopped onions
• Diced green bell peppers

Cook the mixture, stirring frequently, until the beef gets a beautiful golden-brown color and the vegetables become wonderfully soft. Season with a sprinkle of salt and pepper.

Remove from heat and keep warm.

Step 3: Craft the Creamy Provolone Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour to create a silky smooth base. Let it cook for about a minute, stirring constantly to prevent burning.

Slowly pour in milk, whisking like crazy to keep things lump-free. Let the sauce simmer and thicken for 3-5 minutes.

Turn the heat down low and stir in grated provolone until it becomes a luxuriously smooth sauce. Add a touch of salt and pepper to enhance the flavor.

Step 4: Bring It All Together

Combine the cheesesteak mixture and tortellini in the skillet. Gently fold in the provolone sauce, ensuring every piece gets coated in creamy goodness.

Warm everything through on low heat.

Step 5: Serve and Enjoy

Plate up your delicious creation immediately.

For an extra touch of indulgence, sprinkle some additional provolone on top. Get ready to dive into a mouthwatering Philly-inspired pasta experience!

Helpful Suggestions for Cheesesteak Tortellini in Provolone Sauce

• Choose well-marbled steak and fresh tortellini to enhance the overall flavor and texture of the dish.
• Whisk milk slowly into the roux and stir constantly to prevent lumps and achieve a smooth, creamy provolone sauce.
• Toss cooked tortellini with olive oil immediately after draining to keep the pasta separated and prevent clumping.
• Sauté steak and vegetables together to develop deep, caramelized flavors before combining with the tortellini and sauce.
• Warm the final dish over low heat to maintain the sauce's creamy texture without causing separation or breaking.

Flavor Twists on Cheesesteak Tortellini in Provolone Sauce

• Vegetarian Cheese Tortellini: Replace steak with sautéed mushrooms and use vegetable broth instead of milk for a plant-based version. Add roasted red peppers for extra flavor and nutrition.
• Gluten-Free Option: Substitute regular tortellini with gluten-free cheese tortellini and use cornstarch instead of flour for the roux. Ensure all ingredients are certified gluten-free.
• Spicy Southwestern Remix: Add diced jalapeños and swap provolone with pepper jack cheese. Include a sprinkle of chili powder and smoked paprika to give the dish a zesty kick.
• Low-Carb Alternative: Replace tortellini with zucchini noodles or cauliflower gnocchi. Use heavy cream instead of milk for a richer sauce and maintain the creamy texture.

Foods That Complement Cheesesteak Tortellini in Provolone Sauce

• Craft Complementary Wine Pairing: Select a robust red wine like Cabernet Sauvignon or Zinfandel to match the rich, meaty flavors of the cheesesteak tortellini, cutting through the creamy provolone sauce with bold tannins and complementary depth.
• Enhance with Fresh Side Salad: Prepare a crisp arugula salad with light vinaigrette to balance the heaviness of the dish, adding brightness and cutting through the rich, creamy sauce with tangy, peppery greens.
• Create Textural Contrast: Serve warm, crusty garlic bread alongside the tortellini to provide a crunchy counterpoint to the soft pasta and creamy sauce, allowing diners to soak up extra provolone cheese and enjoy varied textures.

Storing Cheesesteak Tortellini in Provolone Sauce Properly

• Store leftovers in an airtight container for up to 3-4 days. Cool the dish completely before sealing to prevent bacterial growth and maintain optimal taste.
• Transfer portions to freezer-safe containers, removing excess air. Freeze for up to 2 months. Label with the date to track freshness.
• Warm gently in a skillet over medium-low heat, adding a splash of milk to restore sauce creaminess. Stir frequently to prevent sticking and ensure even heating.
• Place portion in a microwave-safe dish, cover with a damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat evenly and prevent sauce separation.

FAQs

• Can I use a different type of cheese instead of provolone?

Yes, you can substitute provolone with Swiss, mozzarella, or white cheddar for a similar creamy sauce.

• Is it possible to make this dish vegetarian?

Absolutely! Replace the steak with mushrooms or plant-based meat alternatives to create a vegetarian version of the tortellini.

• How can I prevent the tortellini from sticking together?

After cooking, toss the tortellini with a little olive oil and separate them gently to prevent clumping.

• Can I prepare any part of this recipe in advance?

You can cook the tortellini and prepare the cheesesteak topping ahead of time, then quickly assemble and heat just before serving.

Cheesesteak Tortellini In A Rich Provolone Sauce Recipe

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4.6 from 8 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Philly-inspired cheesesteak tortellini delights pasta enthusiasts with its bold, meaty flavors and creamy provolone sauce. Hearty ingredients blend seamlessly, creating a comforting meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 450 grams (1 pound) cheese tortellini
• 450 grams (1 pound) thinly sliced beef steak (ribeye or sirloin)

Vegetables and Aromatics:

• 1 large onion, sliced
• 1 green bell pepper, sliced

Sauce and Seasoning:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated provolone cheese
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste

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Instructions

1. Prepare tortellini according to package instructions until perfectly tender, aiming for al dente texture at 8-9 minutes.
2. Drain pasta and drizzle with olive oil to prevent clumping, then set aside at room temperature.
3. Preheat a large skillet to medium-high heat with olive oil for approximately 2 minutes.
4. Add sliced steak, chopped onions, and green bell peppers to the hot skillet, stirring frequently for 4-5 minutes.
5. Cook meat and vegetables until beef browns and vegetables soften, releasing their natural flavors.
6. Season the cheesesteak mixture with salt and pepper, then remove from heat and reserve.
7. In a separate saucepan, melt butter over medium heat until completely liquefied.
8. Create a smooth roux by whisking flour into melted butter, cooking for exactly 1 minute while continuously stirring.
9. Slowly pour milk into the roux, whisking constantly to prevent lumps from forming.
10. Simmer sauce for 3-5 minutes until it reaches a thick, creamy consistency.
11. Reduce heat to low and incorporate grated provolone cheese, stirring until fully melted and glossy.
12. Combine cheesesteak mixture, tortellini, and provolone sauce in the original skillet.
13. Gently toss ingredients to ensure even sauce distribution.
14. Warm the entire mixture over low heat for 2-3 minutes.
15. Transfer to serving dishes and garnish with additional provolone cheese if desired.

Notes

• Enhance the tortellini’s texture by cooking it just until al dente to maintain a slight bite and prevent mushiness.
• Prevent sticking by immediately tossing the cooked tortellini with olive oil, ensuring each piece remains separate and coated.
• Opt for thinly sliced steak to ensure quick, even cooking and tender meat that blends perfectly with the creamy sauce.
• Customize the dish for vegetarians by substituting steak with grilled portobello mushrooms or plant-based protein alternatives for a similar hearty texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 603 kcal
• Sugar: 6 g
• Sodium: 410 mg
• Fat: 38 g
• Saturated Fat: 17 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 110 mg