Cheesesteak Tortellini in Creamy Provolone Sauce

Craving the iconic taste of a Philly cheesesteak but want something a little different? Look no further than Cheesesteak Tortellini in Creamy Provolone Sauce! This recipe is a genius fusion of Italian comfort food and American classic, combining tender cheese-filled tortellini with all the savory goodness of a cheesesteak: thinly sliced steak, caramelized onions and peppers, and a decadent, creamy provolone sauce.

This twist is easy to make, will wow your friends, and make your weeknight dinners something really special. For a bit of extra decadence, you can always add some truffle oil or paste. If you love food fusions, be sure to check out our recipe for [Taco Lasagna]. Get ready to experience a flavor explosion that will have everyone begging for seconds!

Ingredients:

To make this unforgettable Cheesesteak Tortellini in Creamy Provolone Sauce, you’ll need a blend of high-quality ingredients that capture the essence of both Italian and American cuisine. Here’s a detailed list with precise measurements: Want to ensure that you buy the best beef for your next meal? Check the local USDA standards here. USDA Grading Standards

• Cheese Tortellini: 20 ounces, fresh or frozen. Opt for a high-quality cheese tortellini for the best flavor and texture. Make sure you get 20 oz of this for the best flavor and volume for your Cheesesteak Tortellini in Creamy Provolone Sauce

• Ribeye Steak (or thinly sliced steak): 1 pound, thinly sliced against the grain. Ribeye is recommended for its rich flavor and tenderness, but you can also use thinly sliced steak or shaved steak. It is best to slice as thinly as possible.

• Yellow Onion: 1 large, thinly sliced. Caramelized onions are essential for that authentic cheesesteak flavor.

• Bell Peppers: 2 (1 red, 1 green), thinly sliced. Adds sweetness, color, and a slight crunch. Bell peppers can be sauteed with the onions.

• Olive Oil: 2 tablespoons. For sautéing the steak and vegetables. Olive oil is a healthy cooking ingredient that will assist in achieving the perfect flavor of this Cheesesteak Tortellini in Creamy Provolone Sauce

• Garlic: 2 cloves, minced. Adds aromatic depth.

• Beef Broth: 1 cup. Forms the base of the creamy provolone sauce. The rich beef broth adds volume and flavor to the Cheesesteak Tortellini in Creamy Provolone Sauce.

• Heavy Cream: 1 cup. Creates the sauce’s signature creamy texture. With a creamy flavour, this portion of the Cheesesteak Tortellini in Creamy Provolone Sauce is a must.

• Provolone Cheese: 8 ounces, shredded. Provolone cheese provides a smooth, melty texture and a mild, slightly tangy flavor that’s perfect for a cheesesteak-inspired sauce. The Provolone is the best flavour to blend within the Cheesesteak Tortellini in Creamy Provolone Sauce.

• Worcestershire Sauce: 1 tablespoon. Adds umami and depth of flavor to the sauce. Don’t skimp on this crucial flavour.

• Dried Italian Seasoning: 1 teaspoon. Enhances the overall flavor profile.

• Salt: 1/2 teaspoon, or to taste. Enhances the overall flavor profile.

• Black Pepper: 1/4 teaspoon, or to taste. Adds a touch of warmth.

• Fresh Parsley: 2 tablespoons, chopped, for garnish. Adds a pop of color and freshness.

Step-by-Step Instructions:

Now, let’s transform these ingredients into a culinary masterpiece. Follow these detailed instructions for creating unforgettable Cheesesteak Tortellini in Creamy Provolone Sauce:

1. Cook the Tortellini: Cook the cheese tortellini according to package directions. Drain and set aside. Tortellini is the base of this dish and creates a unique texture. Be sure to drain as much water as possible.

2. Sauté the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook, stirring frequently, until browned and cooked through. Season with salt and pepper. Remove the steak from the skillet and set aside. Ensure that the steak is browned, and use a high heat setting.

3. Caramelize the Onions and Peppers: Add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Add the minced garlic during the last minute of cooking. Caramelization is key, so be patient and let the vegetables cook.

4. Create the Creamy Provolone Sauce: Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Add the heavy cream, shredded provolone cheese, Worcestershire sauce, and Italian seasoning. Bring the mixture to a simmer, stirring constantly, until the cheese is melted and the sauce has thickened slightly. A low heat setting while thickening the mixture will help avoid curdles.

5. Combine and Serve: Add the cooked steak and tortellini to the skillet with the creamy provolone sauce. Toss gently to coat everything evenly.

6. Garnish and Enjoy: Serve the Cheesesteak Tortellini in Creamy Provolone Sauce immediately, garnished with fresh chopped parsley.

Tips:

Here are some tips and tricks to help you achieve the best possible Cheesesteak Tortellini in Creamy Provolone Sauce:

• Use High-Quality Steak: The quality of your steak will significantly impact the flavor of the dish. Opt for ribeye or another tender cut of beef.

• Slice the Steak Thinly: Slicing the steak thinly ensures it cooks quickly and evenly. It also makes it easier to eat. Use a sharp knife and slice the steak against the grain.

• Don’t Overcook the Tortellini: Overcooked tortellini can become mushy. Cook it al dente, according to package directions.

• Use Freshly Grated Provolone: Freshly grated provolone cheese melts more smoothly and has a better flavor than pre-shredded cheese.

• Adjust the Sauce Consistency: If the sauce is too thick, add a little more beef broth. If it’s too thin, continue simmering it until it reaches the desired consistency.

• Taste and Adjust Seasoning: Before serving, taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or Worcestershire sauce to suit your preferences.

Conservation and Storage:

If you happen to have leftover Cheesesteak Tortellini in Creamy Provolone Sauce, here’s how to store it properly:

• Cool Completely: Allow the tortellini to cool completely before storing it.

• Airtight Container: Transfer the cooled tortellini to an airtight container and refrigerate for up to 3 days.

• Reheating: Reheat the tortellini gently in a skillet over medium heat, stirring occasionally, or in the microwave.

Freezing is not recommended, as it may affect the texture of the tortellini and sauce.

Variations:

This Cheesesteak Tortellini in Creamy Provolone Sauce recipe is a fantastic base, but feel free to add your own personal flair! Here are some ideas:

• Spicy Cheesesteak Tortellini: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

• Mushroom Cheesesteak Tortellini: Sauté sliced mushrooms along with the onions and peppers for an earthy flavor.

• Jalapeño Cheesesteak Tortellini: Add sliced jalapeños to the sauce for a fiery twist.

• Caramelized Onion and Fig Jam: Elevate the sauce with a bit of sweetness.

• Add Truffle oil: Take this dish to a whole new flavour level.

Serving Suggestions:

Cheesesteak Tortellini in Creamy Provolone Sauce is a complete meal in itself, but it can be enhanced with the right side dishes. Here are some suggestions:

• Garlic Bread: Serve with warm garlic bread for soaking up the delicious sauce.

• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.

• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful element.

• French Fries: A classic pairing for cheesesteaks, french fries make a satisfying side dish.

• Onion Rings: Another classic cheesesteak accompaniment, onion rings add a crispy and savory element.

Frequently Asked Questions

Q: Can I use frozen tortellini for this recipe, or is fresh tortellini a must?

A: While fresh tortellini often boasts a superior texture and flavor, you can definitely use frozen tortellini for Cheesesteak Tortellini. Just be sure to cook it according to the package directions, and don’t overcook it, as it can become mushy.

Q: I can’t find ribeye steak. What’s the best alternative cut of beef to use for this recipe?

A: If ribeye isn’t available, a good substitute would be thinly sliced sirloin steak, shaved steak, or even flank steak. The key is to slice the steak very thinly against the grain to ensure tenderness, regardless of the cut you choose.

Q: What can I do to prevent the creamy provolone sauce from becoming too thick or clumpy?

A: A smooth sauce is essential for the perfect Cheesesteak Tortellini. The keys to preventing clumping are:

• Low Heat: Cook the sauce over low heat. High heat can cause the cheese to separate and become grainy.

• Constant Stirring: Stir the sauce continuously while the provolone is melting.

• Grated Cheese: Use freshly grated provolone cheese, which melts more smoothly than pre-shredded.

Q: I’m not a fan of provolone cheese. What other types of cheese would work well in this creamy sauce?

A: While provolone is classic for a cheesesteak-inspired sauce, you can experiment with other cheeses. Good alternatives include mozzarella, fontina, Asiago, or a blend of these.

Q: Is there a way to make this Cheesesteak Tortellini recipe lighter or healthier?

A: Yes, several modifications can make this dish lighter:

• Leaner Beef: Use lean sirloin or flank steak instead of ribeye.

• Light Cream: Substitute half-and-half or evaporated milk for heavy cream.

• Reduced-Fat Cheese: Use part-skim provolone or mozzarella cheese.

• Whole Wheat Tortellini: If you can find it, whole wheat tortellini will add extra fiber.

Q: Can I add any other vegetables to this dish, besides onions and peppers?

A: Absolutely! Feel free to customize the recipe with your favorite vegetables. Good additions include sliced mushrooms, sautéed spinach, roasted red peppers, or caramelized Brussels sprouts.

Q: I’m vegetarian. How can I adapt this recipe to make a delicious vegetarian version?

A: To make a vegetarian Cheesesteak Tortellini, you can substitute the steak with plant-based beef crumbles, sautéed portobello mushrooms, or a combination of both. Use vegetable broth instead of beef broth, and make sure your cheese is vegetarian-friendly (some Parmesan contains animal rennet).

Q: Can I prepare the components of this dish ahead of time to save time on the day I plan to serve it?

A: Yes, you can definitely break down the preparation. You can slice the steak, chop the vegetables, and even cook the tortellini ahead of time. Store each component separately in airtight containers in the refrigerator. When ready to serve, simply sauté the steak and vegetables, make the sauce, and combine everything.

Q: What are some good sauces to serve on the side of this Cheesesteak Tortellini (besides the creamy provolone sauce)?

A: While the creamy provolone sauce is the star of the show, some other sauces that would complement this dish include:

• Sriracha mayo

• Horseradish sauce

• Roasted garlic aioli

• Pesto

Q: I’m having a party and want to make a large batch of this recipe. How can I scale it up to serve a crowd?

A: Scaling up this recipe is relatively simple. Just increase the quantities of all the ingredients proportionally. For example, if you want to double the recipe, double the amount of steak, tortellini, vegetables, cheese, sauce ingredients, and so on. Use a large pot or Dutch oven to cook the dish, and make sure to cook the tortellini in batches to prevent overcrowding.

Conclusion:

Cheesesteak Tortellini in Creamy Provolone Sauce is more than just a recipe; it’s a culinary adventure that brings together the best of two worlds. Its creamy, savory sauce, tender tortellini, and authentic cheesesteak flavors make it a truly unforgettable dish. Whether you’re looking for a unique weeknight meal or a crowd-pleasing dish for a special occasion, this recipe is sure to impress. This amazing recipe creates an authentic taste. Now you will never need to choose, instead you can have both!

Cheesesteak Tortellini in Creamy Provolone Sauce

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A fusion of Italian comfort food and an American classic, this Cheesesteak Tortellini in Creamy Provolone Sauce combines tender cheese-filled tortellini with savory steak, caramelized onions and peppers, and a rich provolone sauce.

• Author: Kiera
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

• 20 ounces cheese tortellini, fresh or frozen
• 1 pound ribeye steak, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 green), thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the cheese tortellini according to package directions. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned. Season with salt and pepper. Remove from skillet and set aside.
3. Add the remaining olive oil to the skillet. Sauté the onions and bell peppers until softened and slightly caramelized, about 8-10 minutes. Add garlic and cook for another minute.
4. Pour in the beef broth, scraping up any browned bits. Add heavy cream, provolone cheese, Worcestershire sauce, and Italian seasoning. Simmer while stirring until the cheese melts and the sauce thickens.
5. Return the cooked steak and tortellini to the skillet. Toss to coat evenly in the creamy provolone sauce.
6. Garnish with fresh parsley and serve immediately.

Notes

Use high-quality steak for the best flavor. Adjust sauce consistency by adding more beef broth if needed. Freshly grated provolone melts better than pre-shredded cheese.

Nutrition

• Serving Size: 1 serving
• Calories: 720
• Sugar: 4g
• Sodium: 900mg
• Fat: 42g
• Saturated Fat: 22g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 110mg

Keywords: cheesesteak, tortellini, provolone sauce, pasta, comfort food