Cheesesteak Tortellini with Rich Provolone Sauce is a delightful dish that combines the beloved flavors of a classic cheesesteak with tender tortellini. This creamy pasta meal is easy to make and perfect for both family dinners and gatherings.
Why Make This Recipe
This recipe is a must-try because it’s quick, filling, and packed with flavor. The rich provolone cheese sauce coats the tortellini beautifully, creating a comfort food experience that everyone will enjoy. Plus, it’s a fun way to bring a taste of Philadelphia to your kitchen!
How to Make Cheesesteak Tortellini with Rich Provolone Sauce
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 pound thinly sliced beef steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1 package (9 oz) refrigerated tortellini
Directions:
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and bell pepper; sauté until softened.
- Add beef, garlic powder, onion powder, salt, and black pepper. Cook until beef is browned.
- Pour in beef broth and bring to a simmer.
- Reduce heat and let simmer for 10 minutes.
- Stir in heavy cream and provolone cheese until the cheese is melted and the sauce is creamy.
- Cook tortellini according to package instructions; drain.
- Add tortellini to the skillet, stirring to coat with the sauce.
- Cook for an additional 5 minutes to meld the flavors.
- Serve hot, garnished with additional provolone if desired.
How to Serve Cheesesteak Tortellini with Rich Provolone Sauce
Serve this dish warm, and it pairs well with a simple green salad or garlic bread. You can also sprinkle extra provolone cheese on top for added flavor!
How to Store Cheesesteak Tortellini with Rich Provolone Sauce
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through.
Tips to Make Cheesesteak Tortellini with Rich Provolone Sauce
- Make sure the beef is sliced thin for quick cooking.
- Don’t rush the simmering process; letting the flavors meld is key.
- Feel free to add extra veggies, like mushrooms or spinach, for more nutrition.
Variation
You can swap the provolone cheese for mozzarella or cheddar if you prefer a different flavor profile.
FAQs
1. Can I use frozen tortellini?
Yes! Just cook the frozen tortellini according to the package instructions before adding them to the sauce.
2. How can I make this dish spicier?
Add some sliced jalapeños or a pinch of red pepper flakes while cooking for extra heat.
3. Is this recipe gluten-free?
You can use gluten-free tortellini to make it gluten-free. Check the other ingredients for gluten-free options as well.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 pound thinly sliced beef steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1 package (9 oz) refrigerated tortellini
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and bell pepper; sauté until softened.
- Add beef, garlic powder, onion powder, salt, and black pepper. Cook until beef is browned.
- Pour in beef broth and bring to a simmer.
- Reduce heat and let simmer for 10 minutes.
- Stir in heavy cream and provolone cheese until the cheese is melted and the sauce is creamy.
- Cook tortellini according to package instructions; drain.
- Add tortellini to the skillet, stirring to coat with the sauce.
- Cook for an additional 5 minutes to meld the flavors.
- Serve hot, garnished with additional provolone if desired.
Notes
For the best results, use thinly sliced steak for quick cooking. If you prefer a different cheese, try mozzarella or cheddar. Store leftovers in an airtight container in the fridge for up to 3 days.