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