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Beef Cheesesteak Tortellini with Provolone Sauce

Beef Cheesesteak Tortellini with Provolone Sauce
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Beef Cheesesteak Tortellini with Provolone Sauce is a creamy and hearty twist on a classic Philly cheesesteak. Tender strips of seasoned ribeye or sirloin, sautéed bell peppers and onions, and cheese-filled tortellini are coated in a luscious provolone cream sauce, delivering a comforting yet exciting pasta dish perfect for family meals or weeknight dinners.

Ingredients

Scale

Beef and Vegetables

  • 1 lb thinly sliced ribeye or sirloin beef strips
  • 1 cup mixed red and green bell peppers, thinly sliced
  • 1 cup onions, thinly sliced
  • 2 cloves garlic, minced

Pasta

  • 1 package (about 9 oz) cheese tortellini

Provolone Sauce

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 ½ cups shredded provolone cheese
  • Salt, to taste
  • Black pepper, to taste
  • ½ tsp smoked paprika

Garnish and Herbs

  • Fresh parsley or thyme, chopped (for garnish)

Instructions

  1. Prepare the Ingredients: Thinly slice the beef against the grain for tenderness. Cut the bell peppers and onions into thin strips. Mince the garlic finely to infuse flavor during cooking.
  2. Cook the Beef and Vegetables: In a large skillet over medium-high heat, heat the butter and olive oil. Add the beef strips, season with salt, pepper, and smoked paprika, and cook until browned. Remove beef from the skillet and set aside. In the same skillet, sauté the onions and bell peppers until tender and slightly caramelized.
  3. Cook the Tortellini: While the beef and vegetables cook, boil the cheese tortellini in salted water according to package instructions until al dente. Drain well, reserving a small amount of pasta water in case the sauce needs thinning later.
  4. Make the Provolone Sauce: Using the same skillet, melt butter and sauté minced garlic briefly until fragrant. Pour in the heavy cream and gradually whisk in the shredded provolone cheese over low heat until the sauce becomes smooth and velvety. Season with salt and pepper to taste.
  5. Combine and Finish: Return the cooked beef, peppers, and onions to the skillet and fold in the drained tortellini gently. Toss everything until the pasta and beef are well coated with the creamy provolone sauce. Heat through for a couple of minutes, then garnish with fresh parsley or thyme before serving.

Notes

  • Use high-quality, well-marbled beef cuts like ribeye or sirloin for the best texture and flavor.
  • Cook tortellini al dente to prevent mushiness when combined with the sauce.
  • Add provolone cheese gradually over low heat to avoid clumping or separation of the sauce.
  • Adjust seasoning after combining all ingredients since cheese adds saltiness.
  • Reserve some pasta water to loosen the sauce if it becomes too thick upon cooling.

Nutrition

Keywords: beef cheesesteak, tortellini, provolone sauce, creamy pasta, quick dinner, family-friendly, Italian-American, comfort food

Find it online: https://gourmetglazing.com/beef-cheesesteak-tortellini-with-provolone-sauce/