Cheesesteak Tortellini in Rich Provolone Sauce

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🧀 Cheesesteak Tortellini in Rich Provolone Sauce

🍽️ Servings:

4

⏱️ Total Time:

30–40 minutes

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🧾 Ingredients:

For the Cheesesteak Filling:

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 small yellow onion, thinly sliced

• 1 small green bell pepper, thinly sliced (optional for Philly flair)

• 2 garlic cloves, minced

• 1/2 lb shaved ribeye steak or thinly sliced sirloin (you can use deli roast beef in a pinch)

• Salt & black pepper, to taste

• 1 tsp Worcestershire sauce (optional, for depth)

For the Pasta:

• 1 lb cheese tortellini (fresh or refrigerated)

For the Rich Provolone Sauce:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 1/2 cups whole milk (or half-and-half for extra creaminess)

• 1/2 cup heavy cream

• 1 1/2 cups provolone cheese, shredded (sharp provolone recommended)

• 1/2 cup mozzarella (for added meltiness)

• Salt and white or black pepper, to taste

• Optional: pinch of garlic powder or nutmeg for extra flavor

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🔪 Instructions:

1. Cook the Tortellini

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.

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2. Prepare the Cheesesteak Filling

1. In a large skillet, heat olive oil and butter over medium heat.

2. Add sliced onions and peppers. Sauté for 5–7 minutes, until soft and caramelized.

3. Add garlic and cook for another 30 seconds until fragrant.

4. Add shaved steak. Cook until just browned, about 3–4 minutes.

5. Season with salt, pepper, and Worcestershire sauce. Stir well and set aside.

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3. Make the Provolone Sauce

1. In a separate saucepan over medium heat, melt 2 tbsp butter.

2. Whisk in flour to form a roux. Cook for 1–2 minutes, stirring constantly.

3. Slowly whisk in milk and cream. Bring to a gentle simmer and let it thicken, about 4–5 minutes.

4. Reduce heat to low and stir in shredded provolone and mozzarella until smooth and melted.

5. Season with salt, pepper, and (optional) garlic powder or nutmeg.

6. If too thick, thin with reserved pasta water or more milk.

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4. Assemble the Dish

1. Add the tortellini and steak mixture to the provolone sauce.

2. Stir until everything is well coated and heated through.

3. Optional: Transfer to a baking dish, top with more cheese, and broil for 2–3 minutes until bubbly and golden.

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🌿 Garnish & Serve:

• Fresh parsley or chives (optional)

• Cracked black pepper

• Serve hot with crusty bread or a simple green salad

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🔄 Variations:

• Spicy Kick: Add red pepper flakes or jalapeños.

• Mushrooms: Sauté mushrooms with onions and peppers.

• Extra Cheesy: Mix in cream cheese for a tangy, richer sauce.

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Would you like this formatted for printing, or adapted for meal prep or a slow cooker version?