Description
This Cheesesteak Tortellini recipe combines tender slices of steak, sautéed onions and bell peppers, and cheese-filled tortellini all tossed in a rich, creamy provolone and mozzarella cheese sauce. Inspired by the classic Philly cheesesteak sandwich, this comforting main course offers a hearty, cheesy pasta dish perfect for an indulgent dinner.
Ingredients
Scale
For the Tortellini and Steak Mixture
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 3/4 pound thinly sliced steak (like ribeye or sirloin)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (20-ounce) package refrigerated cheese tortellini
For the Provolone Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to package instructions, usually by boiling in salted water until tender. Once cooked, drain the pasta and set it aside while you prepare the other ingredients.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and green bell pepper and cook for 4 to 5 minutes until they soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Steak: Add the thinly sliced steak to the skillet with the sautéed vegetables. Season with salt and black pepper. Cook the steak for 2 to 3 minutes until it is just browned but still tender. Remove the skillet from heat and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to create a roux. Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 4 to 5 minutes. Lower the heat and stir in the shredded provolone and mozzarella cheeses until the sauce is smooth and the cheeses are fully melted. If desired, stir in the crushed red pepper flakes for a hint of spice.
- Combine and Heat Through: Add the drained tortellini, cooked steak, and sautéed vegetables into the skillet. Pour the cheese sauce over the mixture and gently stir to coat everything evenly. Cook over low heat for 2 to 3 minutes until the dish is heated through.
- Serve: Serve the cheesesteak tortellini immediately while hot, enjoying the creamy, cheesy flavors combined with tender steak and vegetables.
Notes
- For extra flavor, use shaved ribeye from the deli counter for the steak.
- You can substitute provolone with white American cheese or fontina for a different cheese profile.
- Add sliced mushrooms with the onions and peppers for added umami and texture.
- This dish is nut-free but not gluten-free due to flour and tortellini ingredients.
