Cheesesteak Tortellini in Rich Provolone Sauce
Cheesesteak Tortellini in Rich Provolone Sauce** is a delightful fusion of classic cheesesteak flavors with cheesy tortellini, all brought together in a creamy, indulgent provolone sauce. This hearty dish combines tender steak, savory vegetables, and rich cheese, creating a comforting meal perfect for weeknights or a special occasion. The tender tortellini soaks up the rich sauce, while the seared steak and sautéed peppers and onions add a flavorful contrast. This dish is sure to become a family favorite, blending Italian and Philly cheesesteak influences in every bite!
Yield: 6
Materials
- - **1 lb cheese tortellini fresh or frozen:** The star pasta of the dish, adding cheesy richness to each bite.
- - **1 lb ribeye steak or sirloin thinly sliced:** For that authentic cheesesteak experience, use a well-marbled steak for maximum flavor.
- - **1 green bell pepper sliced:** Adds crunch and a subtle sweetness to balance the rich sauce.
- - **1 onion sliced:** A key element in cheesesteak flavor, bringing a caramelized sweetness to the dish.
- - **2 cloves garlic minced:** Adds aromatic depth to both the steak and the sauce.
- - **2 tbsp olive oil:** For searing the steak and sautéing the vegetables.
- - **2 tbsp butter:** Forms the base of the creamy provolone sauce.
- - **1 cup heavy cream:** Creates a rich velvety texture in the sauce.
- - **1 cup provolone cheese shredded:** The primary cheese in the sauce, giving it that signature cheesesteak flavor.
- - **1/2 cup Parmesan cheese grated:** Adds extra umami and depth to the sauce.
- - **1/2 tsp garlic powder:** For additional garlic flavor in the sauce.
- - **Salt and pepper to taste:** Essential for seasoning both the steak and sauce.
- - **Fresh parsley chopped (for garnish):** Adds a pop of color and freshness to the finished dish.
Instructions
Step 1: Cook the Tortellini
- Start by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions until al dente. Fresh tortellini usually cooks faster (about 3-5 minutes), while frozen may take slightly longer. Drain the tortellini and set it aside.
Step 2: Cook the Steak and Vegetables
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the thinly sliced ribeye or sirloin with salt and pepper. Sear the steak for about 2-3 minutes on each side until it develops a nice brown crust. Remove the steak from the skillet and set it aside on a plate.
- Using the same skillet, add the sliced green bell pepper, onion, and minced garlic. Sauté the vegetables for about 4-5 minutes until they soften and become fragrant. The onions should be slightly caramelized, and the peppers tender but still have a bit of crunch. Remove the vegetables from the skillet and set them aside.
Step 3: Make the Provolone Sauce
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once melted, stir in the garlic powder and heavy cream, whisking until the mixture begins to simmer gently.
- Gradually add the shredded provolone and grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. Be sure to keep the heat on medium to prevent the sauce from separating. Season the sauce with salt and pepper to taste.
Step 4: Combine and Serve
- Return the cooked steak and sautéed vegetables to the skillet. Add the cooked tortellini to the mixture and pour the rich provolone sauce over everything. Toss gently to combine, making sure the tortellini is well coated and the steak and vegetables are evenly distributed.
- Once everything is combined, garnish the dish with freshly chopped parsley for a touch of color and freshness. Serve the **Cheesesteak Tortellini** hot, either in individual bowls or as a shared dish in a large serving platter.