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Cheesesteak Tortellini Creamy Provolone

Amazing Cheesesteak Tortellini Creamy Provolone Now

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

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.

Ingredients

Scale
  • 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)

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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Find it online: https://www.mealbulk.com/cheesesteak-tortellini-creamy-provolone/