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Take your love for Philly cheesesteak to the next level with this Cheesesteak Tortellini in Creamy Provolone Sauce! This dish combines tender slices of steak, cheesy tortellini, and a rich, creamy provolone sauce for a meal that’s both indulgent and comforting. Perfect for a cozy dinner or a special occasion, this recipe is sure to impress your family and friends.
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Why You’ll Love This Recipe
- Comfort Food Perfection: Creamy, cheesy, and packed with flavor.
- Easy to Make: Simple steps and common ingredients.
- Crowd-Pleasing: A hit with both kids and adults.
- Versatile: Customize with your favorite veggies or cheeses.
- Perfect for Leftovers: Tastes even better the next day
Ingredients Breakdown:
- Beef sirloin or ribeye (1 lb): Tender cuts of beef that are perfect for quick cooking and add the hearty cheesesteak flavor.
- Olive oil (1 tbsp): Used to cook the steak and vegetables for a light, flavorful base.
- Onion (1 small, thinly sliced): Adds sweetness and richness to the dish.
- Green bell pepper (1, optional): Adds crunch and a fresh flavor to the cheesesteak filling.
- Garlic (2 cloves, minced): A fragrant ingredient that enhances the savory profile.
- Salt and pepper: For seasoning to bring out the best in the steak and sauce.
- Cheese tortellini (9 oz): A cheesy, soft pasta that soaks up the creamy sauce beautifully.
- Unsalted butter (2 tbsp): For the base of the creamy sauce, giving it richness.
- All-purpose flour (2 tbsp): To thicken the creamy provolone sauce.
- Whole milk (2 cups): Adds creaminess to the sauce.
- Provolone cheese (1 cup, shredded): The star of the creamy sauce, contributing a smooth, melty texture.
- Dijon mustard (1 tsp, optional): Adds a tangy kick to the sauce for a depth of flavor.
- Salt and pepper (to taste): To season the creamy sauce and bring everything together.
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Tips and Tricks
- Extra Flavor: Add a splash of Worcestershire sauce or a pinch of red pepper flakes to the beef.
- Smooth Sauce: Use a whisk to ensure the sauce is lump-free.
- Make It Ahead: Assemble the dish ahead of time and reheat before serving.
- Vegetarian Option: Substitute beef with sautéed mushrooms or plant-based steak.
Variations and Customizations
- Cheesy Twist: Add a handful of shredded mozzarella or cheddar cheese to the sauce.
- Veggie Boost: Stir in spinach, mushrooms, or zucchini for extra nutrition.
- Gluten-Free: Use gluten-free tortellini and a gluten-free flour blend.
- Spicy Version: Add diced jalapeños or a dash of hot sauce.
Pairing Suggestions
- Bread: Serve with garlic bread or crusty bread for dipping.
- Salad: Pair with a simple green salad or a Caesar salad.
- Wine: Enjoy with a glass of Chianti or Pinot Noir.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portion-sized containers for up to 2 months. Thaw in the fridge before reheating.
Popular Questions
1. Can I use a different type of pasta?
Yes, penne, fettuccine, or gnocchi work well.
2. Can I use a different cheese for the sauce?
Yes, try mozzarella, Gouda, or a blend of Italian cheeses.
3. Can I make this recipe without meat?
Absolutely! Use sautéed mushrooms or tofu for a vegetarian version.
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4. Can I use heavy cream instead of milk?
Yes, heavy cream will make the sauce even richer.
Cheesesteak Tortellini in Creamy Provolone Sauce
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
This Cheesesteak Tortellini in Creamy Provolone Sauce combines cheese tortellini, tender steak, sautéed onions, and peppers in a velvety provolone sauce. A comforting, creamy twist on the classic Philly cheesesteak—perfect for a cozy dinner!
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Ingredients
Scale
For the Cheesesteak Filling:
- 1 lb beef sirloin or ribeye, thinly sliced (tender and flavorful)
- 1 tbsp olive oil (for cooking)
- 1 small onion, thinly sliced (adds sweetness)
- 1 green bell pepper, thinly sliced (optional, for crunch and color)
- 2 cloves garlic, minced (for a savory kick)
- Salt and pepper, to taste
For the Tortellini:
- 1 package (about 9 oz) cheese tortellini (fresh or frozen)
For the Creamy Provolone Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup provolone cheese, shredded (for a rich, melty sauce)
- 1 tsp Dijon mustard (optional, for extra flavor)
- 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 instructions, then drain and set aside.
- Prepare the Cheesesteak Filling:
- While the tortellini cooks, heat olive oil in a large skillet over medium-high heat.
- Add the thinly sliced beef and season with salt and pepper. Sear the beef until browned, about 3-4 minutes.
- Add the onions, bell pepper (if using), and garlic. Cook for another 3-4 minutes until softened and fragrant.
- Remove from heat and set aside.
- Make the Creamy Provolone Sauce:
- In the same skillet, melt butter over medium heat.
- Stir in the flour and cook for 1-2 minutes until it forms a paste.
- Slowly whisk in the milk, making sure there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 4-5 minutes.
- Once thickened, add the shredded provolone cheese and Dijon mustard (if using). Stir until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Combine Everything:
- Add the cooked tortellini to the skillet with the creamy provolone sauce.
- Gently toss to coat the tortellini in the sauce.
- Add the cooked cheesesteak beef and veggies, stirring to combine.
- Cook everything together for another 2-3 minutes to heat through.
- Serve and Enjoy:
- Serve the cheesesteak tortellini hot, garnished with extra provolone cheese or fresh parsley if desired.
- Enjoy with a side of crusty bread for a complete meal!
Notes
- For a thicker sauce, simmer the sauce for an extra 2-3 minutes.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American Fusion
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