Description
Cheesesteak Tortellini in Rich Provolone Sauce combines the flavors of a classic Philadelphia cheesesteak with tender Italian tortellini in a creamy provolone sauce.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 2 bell peppers (one green, one red), thinly sliced
- 8 oz cremini mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp Worcestershire sauce
- 1 package (20 oz) cheese tortellini
- Salt for pasta water
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 12 oz sharp provolone cheese, shredded
- 4 oz cream cheese, cubed
- 1/2 tsp garlic powder (for sauce)
- 1/4 tsp onion powder (for sauce)
- 1/4 tsp ground white pepper
- Salt to taste (for sauce)
- Pinch of nutmeg
- Fresh chopped parsley (for garnish)
- Grated Parmesan or Pecorino Romano (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Thinly slice beef (partially freeze for 30-45 minutes if needed for easier slicing). Thinly slice onion, bell peppers, and mushrooms. Shred provolone cheese; cut softened cream cheese into small cubes. Gently warm milk and chicken broth.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté sliced onions, bell peppers, and mushrooms for 8-10 minutes until softened and slightly caramelized. Transfer vegetables to a bowl and set aside. Add remaining 1 tbsp olive oil to the skillet. Sear thinly sliced beef in batches for 2-4 minutes, breaking up clumps, until browned and no longer pink. Season beef with garlic powder, onion powder, salt, and black pepper. Stir in Worcestershire sauce and cook for 30 seconds. Return cooked vegetables to the skillet with the beef; reduce heat to low to keep warm.
- In a separate large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour for 1-2 minutes to create a pale roux. Gradually whisk in 3 cups warmed whole milk, then 1 cup warmed chicken broth. Continue whisking over medium heat for 5-7 minutes until the sauce begins to thicken. Reduce heat to low. Stir in 12 oz shredded sharp provolone cheese and 4 oz cubed cream cheese until completely melted and the sauce is smooth. Season with 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground white pepper, and a pinch of nutmeg. Add salt to taste. Keep sauce warm on very low heat.
- Bring a large pot of heavily salted water to a rolling boil. Add 20 oz cheese tortellini and cook according to package directions, typically 3-8 minutes, until al dente. Drain thoroughly; do not rinse.
- Transfer the drained tortellini to the skillet containing the cheesesteak mixture. Pour the rich provolone sauce over the tortellini and cheesesteak. Gently fold all ingredients together until thoroughly coated. Taste and adjust seasoning as needed. Serve immediately in bowls, garnished with fresh chopped parsley, grated Parmesan or Pecorino Romano, and red pepper flakes if desired.
Notes
- For best flavor, use high-quality provolone cheese.
- Adjust the seasoning to your taste preference.
- Can substitute beef with chicken or turkey if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cheesesteak, Tortellini, Provolone, Pasta, Comfort Food