Description
A hearty and delicious Cheesesteak Tortellini dish featuring tender beef strips, sautéed bell peppers and onions, all tossed in a rich, creamy provolone cheese sauce. This comforting pasta meal combines classic cheesesteak flavors with a smooth, cheesy twist.
Ingredients
Scale
Pasta
- 12 oz refrigerated cheese tortellini
Beef and Vegetables
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Sauce
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Tortellini: Bring a large pot of salted water to a boil. Cook the refrigerated cheese tortellini according to package instructions, usually about 3-5 minutes until tender. Drain and set aside.
- Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers and thinly sliced onion. Sauté them until softened, approximately 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Make the Provolone Sauce – Start the Roux: In the same skillet, add the all-purpose flour and cook over medium heat for 1-2 minutes while stirring constantly to form a roux, which will thicken the sauce.
- Add the Liquids: Gradually whisk in the milk and beef broth, making sure to whisk thoroughly to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently until it starts to thicken.
- Melt the Cheese: Stir in the shredded provolone cheese gradually, adding a handful at a time until fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine Everything: Return the cooked beef strips, sautéed vegetables, and cooked tortellini to the skillet. Toss everything together carefully to ensure the tortellini and beef are well coated with the rich provolone sauce.
- Garnish and Serve: Sprinkle with freshly chopped parsley if desired and serve immediately while hot for the best flavor and texture.
Notes
- Use ribeye or sirloin for the best tender and flavorful beef strips.
- Make sure to gradually add liquids to the roux to avoid lumps in the sauce.
- You can substitute whole milk for a creamier sauce or use low-fat milk for a lighter dish.
- Leftover dish stores well refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- For a spicier variation, add a pinch of crushed red pepper flakes when cooking the vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cheesesteak, Tortellini, Provolone Sauce, Beef, Pasta, Cheese sauce, Sautéed peppers, Quick dinner
