Why Make This Recipe
Cheesesteak Tortellini in Rich Provolone Sauce is a delightful twist on the classic cheesesteak. This recipe brings the flavors of a delicious Philly cheesesteak into a comforting pasta dish. It’s quick to prepare, making it perfect for those busy weeknights or cozy weekends when you want something hearty and satisfying. With creamy cheese, tender beef, and fresh vegetables, this meal is sure to please everyone at the dinner table.
How to Make Cheesesteak Tortellini
Ingredients:
- 1 package Cheese Tortellini (fresh or refrigerated)
- 0.5 pound Thinly Sliced Beef Steak (ribeye or sirloin)
- 1 cup Shredded Provolone Cheese (or mozzarella/fontina)
- 1 cup Heavy Cream (or half-and-half)
- 2 tablespoons Unsalted Butter (or oil)
- 2 tablespoons Olive Oil (for sautéing)
- 1 small Onion (yellow or white)
- 1 medium Green Bell Pepper (or substitute with red/yellow)
- to taste Salt
- to taste Black Pepper
Directions:
- Start by cooking the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Next, add the thinly sliced beef to the skillet. Season with salt and black pepper. Cook until the beef is browned and cooked through, around 5 to 7 minutes.
- Reduce the heat to low. Stir in the unsalted butter until melted. Then, pour in the heavy cream and stir to combine.
- Gradually add the shredded provolone cheese and stir until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini to the skillet. Toss everything together until the tortellini is well coated with the sauce.
- Serve hot and enjoy your delicious cheesesteak tortellini!
How to Serve Cheesesteak Tortellini
Cheesesteak Tortellini can be served right from the skillet. It makes a hearty main dish, and you can garnish it with extra shredded provolone cheese or fresh herbs like parsley for added flavor. Pair it with a side salad or garlic bread for a complete meal.
How to Store Cheesesteak Tortellini
If you have leftovers, let them cool down, then transfer them to an airtight container. You can store the tortellini in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Tips to Make Cheesesteak Tortellini
- For extra flavor, you can add some minced garlic when sautéing the onions and bell peppers.
- Adjust the cream based on how rich you want your sauce to be. You can also use low-fat options if desired.
- Feel free to add mushrooms or other vegetables to the mix for added nutrition.
Variation
You can easily make this dish vegetarian by substituting the beef with sautéed mushrooms or grilled tofu. Additionally, different types of cheese can be used for varying flavor profiles.
FAQs
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well too. Just adjust the cooking time according to package instructions.
What can I use instead of provolone cheese?
If you don’t have provolone cheese, mozzarella or fontina make great substitutes.
Is this recipe suitable for meal prep?
Absolutely! It can be made in advance and stored in the refrigerator, making it an excellent option for meal prep.
Cheesesteak Tortellini in Rich Provolone Sauce
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
A delightful twist on the classic cheesesteak, this recipe combines creamy cheese, tender beef, and fresh vegetables in a comforting pasta dish.
Ingredients
- 1 package Cheese Tortellini (fresh or refrigerated)
- 0.5 pound Thinly Sliced Beef Steak (ribeye or sirloin)
- 1 cup Shredded Provolone Cheese (or mozzarella/fontina)
- 1 cup Heavy Cream (or half-and-half)
- 2 tablespoons Unsalted Butter (or oil)
- 2 tablespoons Olive Oil (for sautéing)
- 1 small Onion (yellow or white)
- 1 medium Green Bell Pepper (or substitute with red/yellow)
- to taste Salt
- to taste Black Pepper
Instructions
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Add the thinly sliced beef to the skillet. Season with salt and black pepper. Cook until the beef is browned and cooked through, around 5 to 7 minutes.
- Reduce the heat to low. Stir in the unsalted butter until melted. Pour in the heavy cream and stir to combine.
- Gradually add the shredded provolone cheese and stir until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini to the skillet. Toss everything together until the tortellini is well coated with the sauce.
- Serve hot and enjoy!
Notes
For extra flavor, add minced garlic when sautéing the onions and bell peppers. Adjust the cream based on how rich you want your sauce to be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian