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Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce
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Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, savory pasta dish combining tender cheese-filled tortellini with juicy sautéed steak strips, colorful bell peppers, and a luscious homemade provolone cheese sauce. This comforting meal brings the bold flavors of a classic Philly cheesesteak in an indulgent yet easy-to-make pasta form, perfect for lunch, dinner, or meal prep.

Ingredients

Pasta

  • Cheese-filled tortellini – 12 ounces (fresh or frozen)

Protein

  • Thinly sliced ribeye or sirloin steak – 8 ounces

Vegetables

  • Mixed bell peppers (red, green, yellow) – 1 cup, sliced
  • Onion – 1 medium, sliced
  • Garlic – 2 cloves, minced

Cheese & Dairy

  • Provolone cheese, shredded – 1 cup
  • Heavy cream – 1 cup
  • Butter – 2 tablespoons

Oils & Seasonings

  • Olive oil – 2 tablespoons
  • Salt – to taste
  • Black pepper – to taste

Optional

  • Fresh parsley – 2 tablespoons, chopped (for garnish)

Instructions

  1. Prepare the Steak and Vegetables: Heat olive oil in a large pan over medium-high heat. Add the thinly sliced steak strips and sauté quickly until just browned but still tender. Remove the steak from the pan and set aside. In the same pan, add sliced bell peppers, onions, and minced garlic. Cook until softened and fragrant, scraping up any browned bits left from the steak.
  2. Cook the Tortellini: While vegetables cook, bring a pot of salted water to a boil. Add the cheese-filled tortellini and cook until al dente according to package instructions. Drain and set aside, reserving about ¼ cup of pasta water.
  3. Make the Provolone Sauce: In the same skillet used for steak and vegetables, melt butter over medium heat. Gradually whisk in heavy cream until smooth and heated through. Slowly add shredded provolone cheese, stirring constantly until melted and the sauce is creamy. If the sauce becomes too thick, thin it by adding small amounts of reserved pasta water until desired consistency is reached.
  4. Combine and Finish: Return the cooked steak strips and sautéed peppers, onions, and garlic to the skillet with the provolone sauce. Gently fold in the cooked tortellini, ensuring all pieces are well coated in the sauce. Heat together briefly to meld flavors, then remove from heat.

Notes

  • Slice the steak thinly for quick cooking and tender texture.
  • Use freshly shredded provolone for a smooth, clump-free sauce.
  • Adjust sauce thickness with reserved pasta water to keep it silky.
  • Do not overcook tortellini; slightly firm pasta holds up better.
  • Season gradually with salt and pepper, tasting throughout cooking.

Nutrition

Keywords: cheesesteak tortellini, provolone sauce, pasta recipe, Philly cheesesteak pasta, cheesy tortellini, comfort food pasta

Find it online: https://homemademealz.com/cheesesteak-tortellini-in-rich-provolone-sauce/