Cheesesteak Tortellini in Rich Provolone Sauce

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Cheesesteak Tortellini in Rich Provolone Sauce is the perfect fusion of classic Philly cheesesteak flavors and comforting pasta. This dish brings together tender bites of beef, savory onions and peppers, and cheese-filled tortellini, all enveloped in a luscious provolone sauce. Every forkful is packed with creamy, cheesy goodness and the bold, meaty flavors that make cheesesteaks so irresistible. Whether you’re looking for a cozy weeknight meal or a dish to impress guests, this recipe delivers in both taste and texture.

The combination of hearty steak and rich, melted provolone creates a sauce that clings perfectly to the tortellini, ensuring every bite is loaded with flavor. The sweetness of sautéed onions and bell peppers balances the savory depth of the beef, while a touch of garlic and seasonings enhance the overall taste. It’s a dish that feels indulgent yet incredibly easy to prepare, making it a go-to comfort meal for any occasion.

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Ingredients for Cheesesteak Tortellini in Rich Provolone Sauce

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 package (20 oz) cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)

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Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to thin the sauce later.

Step 2: Sear the Beef

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced beef in a single layer. Sear for 2-3 minutes until browned, then flip and cook for another 1-2 minutes. Remove the beef from the skillet and set it aside.

Step 3: Sauté the Vegetables

In the same skillet, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Provolone Sauce

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Italian seasoning, black pepper, and a pinch of salt. Lower the heat to medium, then add the heavy cream. Slowly stir in the shredded provolone cheese, letting it melt and create a smooth, creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.

Step 5: Combine Everything

Return the cooked beef to the skillet and stir to coat in the sauce. Add the drained tortellini and toss everything together until evenly combined. Let it simmer for 1-2 minutes so the flavors meld together.

Step 6: Serve and Enjoy

Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley and a pinch of red pepper flakes if you like a bit of heat. Serve hot and enjoy this creamy, cheesy, and savory Cheesesteak Tortellini!

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Storage Instructions

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a pan over low heat, adding a splash of milk or broth to bring back the creamy consistency of the sauce. Avoid microwaving on high heat, as the cheese sauce may separate. Freezing is not recommended since the cream-based sauce may change texture upon thawing.

Estimated Nutrition (Per Serving)

Based on 4 servings

• Calories: ~650
• Protein: ~35g
• Carbohydrates: ~45g
• Fat: ~40g
• Saturated Fat: ~20g
• Cholesterol: ~110mg
• Sodium: ~900mg
• Fiber: ~3g
• Sugar: ~5g

(Values are approximate and may vary based on specific ingredients used.)

Frequently Asked Questions

1. Can I use a different cut of beef?

Yes! Ribeye is the best choice for its tenderness, but you can also use sirloin, flank steak, or even shaved beef for convenience.

2. Can I make this dish without heavy cream?

If you want a lighter version, you can use half-and-half or whole milk, but the sauce may be slightly less creamy.

3. What type of tortellini works best?

Cheese-filled tortellini pairs best with the rich provolone sauce, but you can also try spinach and ricotta tortellini for extra flavor.

4. How can I make this spicier?

Add red pepper flakes, a dash of hot sauce, or sauté some jalapeños with the onions and peppers for extra heat.

5. Can I use a different cheese instead of provolone?

Yes! Mozzarella, white cheddar, or a blend of Italian cheeses work well as substitutes, though provolone gives the best authentic cheesesteak flavor.

6. What side dishes pair well with this?

A fresh green salad, garlic bread, or roasted vegetables complement this creamy dish nicely.

7. Can I prepare this in advance?

You can cook the beef, onions, and peppers ahead of time and store them separately. When ready to serve, reheat them in the skillet, add the sauce, and toss with freshly cooked tortellini.

8. How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, add a little reserved pasta water or extra beef broth while stirring to loosen it up.

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