Description

This Cheesesteak Tortellini in Creamy Provolone Sauce combines the hearty flavors of a classic Philly cheesesteak with tender cheese tortellini, all enveloped in a rich and velvety provolone cheese sauce. Featuring sautéed beef sirloin, caramelized peppers and onions, and a luscious homemade cheese sauce, this dish is perfect for a cozy, comforting meal that impresses with its fusion of textures and flavors.

Ingredients

Scale

Main Ingredients

1 package (20 oz) cheese tortellini
1 tablespoon olive oil
1 lb beef sirloin, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced

Creamy Provolone Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1½ cups shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

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Instructions

Cook the Tortellini: Cook the cheese tortellini according to the package instructions until tender but still firm to the bite. Drain and set aside to keep warm.
Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced beef sirloin and cook for 4-5 minutes, until browned and cooked through. Remove beef from skillet and set aside.
Sauté the Vegetables: In the same skillet, add sliced green bell pepper, onion, and minced garlic. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften and develop a slight caramelized color. Remove from heat and set aside with the beef.
Make the Creamy Provolone Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until pale golden to form a roux. Gradually whisk in whole milk to avoid lumps. Continue whisking and cooking until the sauce thickens and bubbles gently. Remove from heat, then stir in shredded provolone and Parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
Combine Everything: Gently fold the cooked tortellini, sautéed beef, and vegetables into the creamy provolone sauce. Stir to coat everything evenly and warm through. Serve immediately with an optional sprinkle of extra Parmesan cheese on top.

Notes

Do not overcook the tortellini to prevent them from becoming mushy when mixed into the sauce.
For spicier variation, add sliced jalapeños or a pinch of crushed red pepper flakes while sautéing the vegetables.
This dish pairs well with a crisp green salad or garlic bread for a complete meal.
Use freshly grated cheeses for best melting and flavor results.
Leftovers can be refrigerated for up to 3 days; reheat gently to avoid separating the sauce.