Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
A comforting and flavorful dish combining cheese tortellini with a savory cheesesteak filling, all enveloped in a creamy provolone cheese sauce. Perfect for a hearty dinner that delivers the classic flavors of a Philly cheesesteak in a rich, cheesy pasta format.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Tortellini:
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
For the Cheesesteak Filling:
- 1 lb thinly sliced beef steak (ribeye or sirloin works well)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Provolone Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain the tortellini and toss with 1 tablespoon of olive oil to keep them from sticking. Set aside.
- Prepare the Cheesesteak Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, onions, and green bell peppers. Sprinkle with Italian seasoning, and cook while stirring frequently until the beef is browned and the vegetables are tender. Season with salt and pepper to taste, then set the mixture aside.
- Make the Provolone Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the shredded provolone cheese and Italian seasoning. Mix until the cheese is fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine and Serve: In the skillet with the cheesesteak filling, add the cooked tortellini and the provolone sauce. Gently toss to ensure the tortellini and filling are evenly coated with the sauce. Warm everything through on low heat. Serve immediately, optionally garnished with additional shredded provolone and a sprinkle of Italian seasoning.
Notes
- Use fresh tortellini if possible for best texture, but frozen works well too.
- Thinly slicing the beef ensures quick, even cooking.
- You can substitute provolone with mozzarella or a mild cheddar if preferred.
- Adjust seasoning as needed; Italian seasoning adds a nice herbaceous note.
- For a spicier version, add crushed red pepper flakes to the filling or sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 85 mg
Keywords: cheesesteak tortellini, provolone sauce, cheesesteak recipe, creamy pasta, easy dinner, comfort food
