Amazing Cheesesteak Tortellini Creamy Provolone Now

Cheesesteak tortellini creamy provolone has completely changed my weeknight dinner game, and I can’t wait for you to try it! I first encountered this magical combination at a potluck, and the creamy, savory aroma alone had me hooked. Imagine tender tortellini swimming in a rich, cheesy sauce, studded with perfectly seasoned steak, sweet caramelized onions, and vibrant bell peppers – it’s like a Philly cheesesteak had a delicious Italian baby. This recipe is surprisingly simple, making it an *easy cheesesteak tortellini creamy provolone* meal you’ll want to make again and again. Let’s get cooking!

Why You’ll Love This Cheesesteak Tortellini Creamy Provolone

This dish is a true winner for so many reasons! Get ready to fall in love with this incredible meal:

• The taste is absolutely divine – a perfect fusion of savory steakhouse flavors and comforting pasta.
• It’s surprisingly quick to prepare, making it ideal for busy weeknights.
• You get a satisfying, hearty meal that feels indulgent yet offers a good balance of protein and carbs.
• It’s incredibly budget-friendly, especially when you use steak on sale.
• This is a guaranteed crowd-pleaser that even picky eaters will devour.
• The creamy provolone cheesesteak tortellini recipe is designed for maximum flavor with minimal fuss.
• You’ll love how easily this creamy provolone cheesesteak tortellini recipe comes together in one skillet.
• It’s the ultimate comfort food that satisfies all your cravings in one delicious dish.

Ingredients for Cheesesteak Tortellini Creamy Provolone

Gather these components to create your delicious steak and provolone tortellini creamy sauce:

• 1.5 lbs good quality ribeye or sirloin steak, thinly sliced against the grain – this ensures tenderness
• 2 tablespoons olive oil, divided – for searing and sautéing
• 1 large yellow onion, thinly sliced – caramelizes beautifully
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced – adds sweetness and color
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• Salt to taste
• 4 tablespoons unsalted butter – the base for our creamy sauce
• 4 cloves garlic, minced – for aromatic depth
• 1/4 cup all-purpose flour – to thicken the sauce
• 2 cups whole milk, warmed slightly – creates a rich, creamy texture
• 1 cup low-sodium chicken or beef broth – adds savory notes
• 8 ounces provolone cheese, freshly grated – the star of our cheesy sauce
• 1/2 cup grated Parmesan cheese – for extra umami
• 1/4 teaspoon ground nutmeg – a classic pairing with creamy sauces
• 20 ounces fresh or frozen cheese tortellini – your pasta vehicle
• Fresh parsley, chopped (optional, for garnish)
• Red pepper flakes (optional, for garnish) – for a touch of heat

How to Make Cheesesteak Tortellini Creamy Provolone

Let’s get this deliciousness cooking! Follow these simple steps to create an unforgettable meal.

1. Step 1: Preheat your oven to 350°F (175°C). While it heats, prepare the steak. Slice your chosen cut thinly against the grain, then pat it dry with paper towels. Season generously with garlic powder, onion powder, black pepper, and salt.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Sear the seasoned steak in batches, being careful not to overcrowd the pan. You want a beautiful brown sear on each piece. Remove the seared steak and set it aside on a plate.
3. Step 3: Reduce the skillet heat to medium. Add the remaining tablespoon of olive oil if needed. Toss in your thinly sliced onions and bell peppers. Sauté them for about 8-10 minutes, stirring occasionally, until they become beautifully softened and start to caramelize, releasing a sweet aroma.
4. Step 4: Return the seared steak to the skillet with the softened vegetables. Give everything a good toss to combine and allow the steak to warm through for a minute or two. This mixture forms the heart of our dish.
5. Step 5: Now, let’s make that incredible sauce. Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté for just about 1 minute until fragrant, being careful not to burn it. Whisk in the all-purpose flour to create a smooth paste, cooking for another 1-2 minutes to get rid of the raw flour taste.
6. Step 6: Gradually whisk in the warmed milk, a little at a time, making sure to incorporate it smoothly and avoid any lumps. Slowly whisk in the chicken or beef broth. Bring the mixture to a gentle simmer, continuing to whisk until the sauce begins to thicken nicely.
7. Step 7: Reduce the heat to low. Begin adding the grated provolone and Parmesan cheeses, a handful at a time, stirring constantly until each addition is completely melted and the sauce is smooth and luscious. Stir in the ground nutmeg for that subtle, warm spice.
8. Step 8: Taste the creamy provolone sauce and season with salt and pepper as needed. Keep it warm over very low heat while you prepare the tortellini.
9. Step 9: Bring a large pot of generously salted water to a rolling boil. Cook your tortellini according to the package directions until they are perfectly al dente. Before draining, reserve about 1 cup of the starchy pasta water – this is liquid gold! Drain the tortellini.
10. Step 10: Add the drained tortellini directly to the skillet with the warm sauce. Toss gently until every piece is beautifully coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired creamy consistency.
11. Step 11: Gently fold the cooked steak and vegetable mixture into the sauced tortellini. Be careful not to break the tortellini as you combine everything. This step ensures an even distribution of all the delicious components.
12. Step 12: Give everything one final taste and adjust seasonings if necessary. To serve this amazing cheesesteak tortellini creamy provolone skillet dish, ladle it into bowls immediately. Garnish with fresh chopped parsley and a pinch of red pepper flakes if you like a little heat. Enjoy this incredible how to make cheesesteak tortellini creamy provolone experience!

Pro Tips for the Best Cheesesteak Tortellini Creamy Provolone

Want to elevate your cheesesteak tortellini game? I’ve got you covered with these insider tips:

• Always use freshly grated provolone and Parmesan cheese for the smoothest, most luscious sauce. Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy.
• Don’t overcrowd the pan when searing the steak. Work in batches if necessary to ensure a beautiful, flavorful sear rather than steaming the meat.
• Save that pasta water! It’s starchy and salty, and perfect for thinning out your sauce to the ideal consistency without diluting the flavor.
• Consider using a mix of provolone and mozzarella for a slightly different cheese pull and flavor profile.

What’s the secret to perfect cheesesteak tortellini creamy provolone?

The real magic behind a perfect homemade cheesesteak tortellini provolone sauce lies in the roux and the quality of your cheese. A well-cooked roux builds flavor, and fresh cheese melts beautifully, creating that signature velvety texture. For more on building flavor with sauces, check out this guide on roux techniques.

Can I make cheesesteak tortellini creamy provolone ahead of time?

Yes! You can prepare the steak and vegetable mixture, and even make the sauce, up to a day in advance. Store them separately in the refrigerator. Cook the tortellini fresh just before combining everything for the best texture.

How do I avoid common mistakes with cheesesteak tortellini creamy provolone?

A common pitfall is overcooking the tortellini – aim for al dente! Also, ensure your milk and broth are warm when adding them to the roux to prevent lumps. Don’t boil the sauce vigorously after adding cheese, as it can cause it to break. Understanding proper cooking temperatures can help prevent this; learn more about food safety and temperatures.

Best Ways to Serve Cheesesteak Tortellini Creamy Provolone

This dish is hearty enough to stand on its own, but serving it with a few simple sides really makes it a complete meal. For a perfect cheesesteak tortellini creamy provolone dinner, I love pairing it with a crisp, refreshing green salad. A simple vinaigrette cuts through the richness beautifully.

You could also serve it with some crusty garlic bread for soaking up any extra creamy sauce – pure indulgence! Another fantastic option is roasted broccoli or asparagus. These veggies add a lovely freshness and a hint of bitterness that complements the savory steak and cheese flavors wonderfully. It’s truly a versatile dish that fits any occasion!

Nutrition Facts for Cheesesteak Tortellini Creamy Provolone

Let’s take a look at the nutritional breakdown for this incredible dish. Keep in mind these are approximate values for one serving, as exact amounts can vary based on specific ingredients and portion sizes.

• Calories: Approx. 750-850
• Fat: Approx. 45-60g
• Saturated Fat: Approx. 25-35g
• Protein: Approx. 35-45g
• Carbohydrates: Approx. 40-55g
• Fiber: Approx. 3-5g
• Sugar: Approx. 8-12g
• Sodium: Approx. 800-1200mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Cheesesteak Tortellini Creamy Provolone

Don’t let any of this deliciousness go to waste! Properly storing and reheating your cheesesteak tortellini creamy provolone casserole ensures you can enjoy it later. First, allow the dish to cool completely at room temperature for about an hour. This is crucial to prevent condensation from making it soggy.

Once cooled, transfer the cheesesteak tortellini into airtight containers. For refrigerator storage, it will keep well for 3-4 days. If you want to freeze leftovers, wrap individual portions securely in plastic wrap, then in foil, or use freezer-safe containers. It can be frozen for up to 3 months.

To reheat, gently warm individual portions on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. You can also reheat in the microwave in short intervals, stirring occasionally, until heated through. This makes enjoying leftover cheesesteak tortellini creamy provolone a breeze!

Frequently Asked Questions About Cheesesteak Tortellini Creamy Provolone

What kind of steak is best for this dish?

For the absolute best cheesesteak tortellini creamy provolone, I highly recommend using ribeye or sirloin steak. These cuts are tender and flavorful, slicing thinly against the grain ensures they cook quickly and remain succulent. Avoid tougher cuts that might become chewy. Learn more about different types of steak cuts and their best uses.

Can I use different pasta shapes instead of tortellini?

While tortellini is traditional and adds a delightful cheesy center, you can absolutely use other pasta shapes if you prefer. Penne, rigatoni, or even fettuccine would work well. Just be sure to cook them al dente and reserve some pasta water to help create a smooth sauce consistency.

What if I don’t have provolone cheese?

If provolone isn’t available, you can substitute with mozzarella (for meltiness) and a bit of Gruyère or Swiss cheese (for a sharper, nutty flavor). You might need to adjust the salt slightly depending on the saltiness of your cheese substitutes. This ensures you still get a wonderfully cheesy sauce.

Can I make this a one-pot meal?

While the current recipe involves searing steak and sautéing veggies separately for best results before combining with the sauce and tortellini, you can adapt it for a more streamlined process. Searing the steak and then cooking the veggies in the same pan, followed by making the sauce and cooking the tortellini directly in the sauce (adding extra liquid), can create a more one-pot experience.

Variations of Cheesesteak Tortellini Creamy Provolone You Can Try

Looking to switch things up or cater to specific needs? This versatile dish is perfect for customization! Here are a few ideas to explore:

• Vegetarian Delight: Skip the steak and load up on extra veggies like mushrooms and zucchini. You can even add crumbled plant-based “steak” for a similar texture. This makes for a fantastic vegetarian meal that still delivers on flavor.
• Spicy Kick: For those who love a little heat, incorporate diced jalapeños along with the bell peppers and onions. You can also stir in a pinch of cayenne pepper or a swirl of your favorite hot sauce into the creamy provolone sauce.
• Chicken Cheesesteak Tortellini: Swap the beef for thinly sliced chicken breast or thighs. The cooking method remains largely the same, offering a lighter protein option while maintaining that signature cheesesteak flavor profile.
• Cheesesteak Tortellini Creamy Provolone Skillet Meal: For an even quicker, more streamlined version, consider cooking the tortellini directly in the sauce. You might need to add a bit more broth or milk to account for the pasta absorbing liquid during cooking. This simplifies cleanup and makes it a true one-pan wonder.

Amazing Cheesesteak Tortellini Creamy Provolone Now

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• Author: basmer1517
• Total Time: 70 Minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A culinary revelation marrying the robust, savory essence of a classic Philly cheesesteak with delicate Italian tortellini, all enveloped in a rich, creamy provolone cheese sauce. This easy cheesesteak tortellini recipe is a comforting and excitingly new dish perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1.5 lbs good quality ribeye or sirloin steak, thinly sliced against the grain
• 2 tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• Salt to taste
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed slightly
• 1 cup low-sodium chicken or beef broth
• 8 ounces provolone cheese, freshly grated
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 20 ounces fresh or frozen cheese tortellini
• Fresh parsley, chopped (optional, for garnish)
• Red pepper flakes (optional, for garnish)

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Instructions

1. Prepare the Steak: Slice steak thinly against the grain and pat dry. Season with garlic powder, onion powder, black pepper, and salt.
2. Sear the Steak: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak in batches until browned. Remove and set aside.
3. Sauté Vegetables: Reduce heat to medium. Add remaining olive oil if needed. Sauté sliced onions and bell peppers for 8-10 minutes until softened and caramelized.
4. Combine Steak and Vegetables: Return seared steak to the skillet with vegetables. Toss to combine and warm through. Set aside.
5. Start the Roux: Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour to create a paste, cooking for 1-2 minutes.
6. Whisk in Liquids: Gradually whisk in warmed milk, a little at a time, ensuring no lumps. Slowly whisk in broth. Bring to a gentle simmer, whisking until thickened.
7. Melt Cheeses: Reduce heat to low. Gradually add grated provolone and Parmesan cheeses, stirring until fully melted and smooth. Stir in nutmeg.
8. Season the Sauce: Taste and season the creamy provolone sauce with salt and pepper. Keep warm over very low heat.
9. Cook Tortellini: Bring a large pot of heavily salted water to a boil. Cook tortellini according to package directions until al dente. Reserve about 1 cup of pasta water, then drain tortellini.
10. Combine Tortellini and Sauce: Add drained tortellini to the sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency.
11. Fold in Steak Mixture: Gently fold the cooked steak and vegetable mixture into the sauced tortellini.
12. Serve: Taste and adjust seasonings. Serve immediately, garnished with fresh parsley and red pepper flakes if desired.

Notes

• Using freshly grated cheese will result in a smoother sauce than pre-shredded cheese.
• Don’t overcrowd the pan when searing the steak to ensure a good caramelization.
• Reserve pasta water can be used to thin the sauce if it becomes too thick.
• Adjust seasonings to your personal preference before serving.

• Prep Time: 25 Minutes
• Cook Time: 45 Minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 750-850
• Sugar: Approx. 8-12g
• Sodium: Approx. 800-1200mg
• Fat: Approx. 45-60g
• Saturated Fat: Approx. 25-35g
• Unsaturated Fat: Approx. 20-30g
• Trans Fat: Approx. 1-2g
• Carbohydrates: Approx. 40-55g
• Fiber: Approx. 3-5g
• Protein: Approx. 35-45g
• Cholesterol: Approx. 120-160mg

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