Savory Cheesesteak Tortellini in Rich Provolone Sauce
Introduction
Savory Cheesesteak Tortellini in Rich Provolone Sauce is a delightful twist on a classic comfort food. This dish combines the hearty flavors of a cheesesteak with tender tortellini, all enveloped in a creamy provolone sauce. It’s a quick and satisfying meal that the whole family will love.
Why Make This Recipe
Making Savory Cheesesteak Tortellini is perfect for busy weeknights. It takes only about 30 minutes to prepare, making it an ideal choice for a delicious but simple dinner. Plus, the creamy sauce and tender meat create a wonderful flavor that will impress everyone at the table. This dish is great for both special occasions and everyday meals!
How to Make Savory Cheesesteak Tortellini
Ingredients
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 lb (450 g) ribeye steak or sirloin, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) provolone cheese, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
Directions
- Cook the tortellini according to package instructions. Drain and reserve 1/2 cup of pasta water. Set the tortellini aside.
- Heat olive oil over medium-high heat in a large skillet. Add the thinly sliced steak and cook until browned, about 4-5 minutes. Remove the steak and set it aside.
- In the same skillet, add the onion and bell pepper. Cook for 3-4 minutes, or until they soften.
- Add the minced garlic and sauté for 1 minute, or until it smells good.
- Pour in the beef broth, bringing it to a simmer for 2-3 minutes. Stir in the heavy cream and let it gently simmer. Once heated, add the shredded provolone cheese. Stir until the cheese melts into a smooth sauce.
- Season the sauce with salt and pepper to taste.
- Add the cooked steak and tortellini to the skillet, tossing everything to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the right consistency.
- Garnish with fresh parsley and serve right away.
How to Serve Savory Cheesesteak Tortellini
Serve Savory Cheesesteak Tortellini hot, straight from the skillet. You can pair it with a side salad or garlic bread for a complete meal. It’s also delicious on its own, full of flavor and creamy goodness.
How to Store Savory Cheesesteak Tortellini
If you have leftovers, store them in an airtight container in the fridge. They will last for up to 3 days. Reheat gently on the stove, adding a little water or broth to loosen the sauce if needed.
Tips to Make Savory Cheesesteak Tortellini
- Make sure to slice the steak thinly for quicker cooking.
- You can use different types of cheese, such as mozzarella, if you prefer.
- Add extra veggies like mushrooms or spinach for more color and nutrients.
Variation
If you want a spicier dish, try adding sliced jalapeños or a dash of hot sauce. For a vegetarian version, replace the steak with sautéed mushrooms or a meat substitute.
FAQs
1. Can I use different types of pasta?
Yes! You can use any pasta you like, but tortellini is perfect for this creamy sauce.
2. Is it possible to make this dish in advance?
You can prepare the sauce and cook the tortellini ahead of time. Just combine them when you’re ready to serve.
3. Can I freeze the leftovers?
Yes, you can freeze the dish. Just remember that the texture of the sauce may change when reheated, but it will still taste great!
Savory Cheesesteak Tortellini in Rich Provolone Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful twist on a classic comfort food that combines hearty cheesesteak flavors with tender tortellini in a creamy provolone sauce.
Ingredients
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 lb (450 g) ribeye steak or sirloin, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) provolone cheese, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package instructions. Drain and reserve 1/2 cup of pasta water. Set the tortellini aside.
- Heat olive oil over medium-high heat in a large skillet. Add the thinly sliced steak and cook until browned, about 4-5 minutes. Remove the steak and set it aside.
- In the same skillet, add the onion and bell pepper. Cook for 3-4 minutes, or until they soften.
- Add the minced garlic and sauté for 1 minute, or until fragrant.
- Pour in the beef broth, bringing it to a simmer for 2-3 minutes. Stir in the heavy cream and let it gently simmer. Once heated, add the shredded provolone cheese. Stir until the cheese melts into a smooth sauce.
- Season the sauce with salt and pepper to taste.
- Add the cooked steak and tortellini to the skillet, tossing to coat everything in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Garnish with fresh parsley and serve immediately.
Notes
For a spicier dish, add sliced jalapeños or hot sauce. For a vegetarian version, replace steak with sautéed mushrooms or a meat substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: cheesesteak, tortellini, provolone sauce, comfort food, quick dinner