Why Make This Recipe
Cheesesteak Tortellini in Creamy Provolone Sauce is a comforting dish that brings the flavors of a classic cheesesteak into a new and exciting format. If you love creamy pasta and juicy steak, this recipe will satisfy both cravings. It’s simple to make and perfect for a weeknight dinner, yet delicious enough for special occasions.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients:
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until fully melted and smooth.
- Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.
- Garnish with fresh parsley before serving.
How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce
Serve the cheesesteak tortellini hot, straight from the skillet. This dish goes well with a side salad or some garlic bread for a complete meal. You can also top it with extra provolone cheese or a sprinkle of crushed red pepper for added flavor.
How to Store Cheesesteak Tortellini in Creamy Provolone Sauce
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a little milk or water if the sauce thickens too much.
Tips to Make Cheesesteak Tortellini in Creamy Provolone Sauce
- Make sure not to overcook the steak; it should be just browned to keep it tender.
- Feel free to add more vegetables, like mushrooms or spinach, for extra flavor and nutrition.
- For a spicier version, add some sliced jalapeños or red pepper flakes when cooking the vegetables.
Variation
You can easily make this dish with chicken or shrimp instead of steak, making it versatile for different tastes. Similarly, swapping the provolone cheese for mozzarella or cheddar can offer a different but equally tasty experience.
FAQs
Can I use frozen tortellini for this recipe?
Yes, you can use frozen tortellini. Just cook it according to the package instructions, and it will work just fine.
What if I don’t have provolone cheese?
You can substitute provolone with other cheeses like mozzarella, gouda, or even cheddar for a different flavor.
Can I make this recipe vegetarian?
Yes! You can omit the steak and use vegetable broth instead of beef broth. You can add extra vegetables or some plant-based protein as preferred.
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
Main Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until fully melted and smooth.
- Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.
- Garnish with fresh parsley before serving.
Notes
Make sure not to overcook the steak; it should be just browned to keep it tender. Feel free to add more vegetables, like mushrooms or spinach, for extra flavor and nutrition. For a spicier version, add some sliced jalapeños or red pepper flakes when cooking the vegetables.
