Cheesesteak Tortellini with Provolone Sauce made at home.

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Ingredients:

  • For the Cheesesteak Filling:
  • 1 lb beef sirloin, thinly sliced (or ribeye for extra flavor)
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced (optional)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • For the Tortellini:
  • 1 lb cheese tortellini (fresh or store-bought)
  • For the Provolone Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream (optional for extra richness)
  • 1 1/2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

1. Cook the Tortellini:

  • Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.

2. Prepare the Cheesesteak Filling:

  • Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the vegetables from the skillet and set aside.
  • Cook the Beef: In the same skillet, add the thinly sliced beef. Season with salt, pepper, and Worcestershire sauce (if using). Cook the beef for 4-5 minutes until browned and fully cooked. Return the cooked vegetables to the skillet and toss together. Set aside while you make the sauce.

3. Make the Provolone Sauce:

  • In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to make a roux. Cook for 1-2 minutes until the roux is lightly golden and no longer raw.
  • Slowly whisk in the milk (and cream if using) and bring the mixture to a simmer. Whisk constantly until the sauce thickens, about 4-5 minutes.
  • Stir in the shredded provolone, Parmesan, garlic powder, onion powder, and season with salt and pepper. Continue whisking until the cheese is fully melted and the sauce is smooth. Remove from heat.

4. Combine Everything:

  • Add the cooked tortellini to the skillet with the cheesesteak mixture and toss to combine.
  • Pour the provolone sauce over the tortellini and beef mixture, stirring gently to coat everything in the creamy sauce.

5. Serve:

  • Serve the Cheesesteak Tortellini with Provolone Sauce warm. Optionally, sprinkle with extra Parmesan cheese or garnish with chopped parsley.

Tips for the Best Cheesesteak Tortellini:

  1. Thinly Slice the Beef: To make slicing easier, freeze the beef for about 30 minutes before slicing it thinly.
  2. Use a Mix of Cheeses: For a richer sauce, you can use a combination of provolone, mozzarella, and Parmesan cheeses.
  3. Add Mushrooms: For extra flavor and texture, sauté some mushrooms along with the onions and peppers.
  4. Spice it Up: Add a dash of red pepper flakes or a splash of hot sauce for a bit of heat.
  5. Serve with Garlic Bread: This cheesy dish pairs wonderfully with crusty garlic bread for soaking up any extra sauce.

This Cheesesteak Tortellini is a fantastic twist on the classic Philly cheesesteak, with tender beef, cheesy tortellini, and a luscious provolone sauce. Enjoy!

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