Cheesesteak Tortellini Provolone Sauce: A Delicious Twist on a Classic

Cheesesteak Tortellini Provolone Sauce: Prepare to experience a flavor explosion that marries the best of Philadelphia and Italy! Imagine tender, cheese-filled tortellini, each bite bursting with creamy goodness, enveloped in a rich, savory sauce that perfectly captures the iconic taste of a classic cheesesteak. This isn’t just dinner; it’s a culinary adventure.

The cheesesteak, a Philadelphia staple, has a history as rich and satisfying as its flavor. Legend has it that Pat Olivieri, a hot dog vendor, first threw some beef on the grill in the 1930s, creating a sandwich that quickly became a local favorite. Now, we’re taking that beloved flavor profile and infusing it into a pasta dish that’s both comforting and exciting. Tortellini, on the other hand, boasts a long and storied past in Italian cuisine, with some tales tracing its origins back to the 12th century! Combining these two culinary traditions creates a truly unique and unforgettable meal.

People adore this Cheesesteak Tortellini Provolone Sauce because it’s the ultimate comfort food with a gourmet twist. The creamy provolone sauce, infused with the savory essence of thinly sliced steak, onions, and peppers, clings beautifully to the delicate tortellini. It’s a symphony of textures and tastes – the soft pasta, the tender steak, the melted cheese – all working together in perfect harmony. Plus, it’s surprisingly easy to make, making it a weeknight winner that will impress your family and friends. If you’re looking for a dish that’s both indulgent and satisfying, look no further than this incredible Cheesesteak Tortellini Provolone Sauce!

this Recipe

Ingredients:

• For the Cheesesteak Filling:
• 1 pound thinly sliced steak (ribeye or sirloin recommended)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• For the Tortellini:
• 20 ounces cheese tortellini (fresh or frozen)
• For the Provolone Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk recommended for richness)
• 8 ounces provolone cheese, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• Pinch of nutmeg (optional)
• Optional Toppings:
• Chopped fresh parsley, for garnish
• Red pepper flakes, for a little heat

Preparing the Cheesesteak Filling:

1. Sauté the Vegetables: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning. You want them to be tender and have a nice, slightly sweet flavor.
2. Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced steak to the other side. If your skillet isn’t large enough to accommodate all the steak at once, cook it in batches to avoid overcrowding the pan. Overcrowding will cause the steak to steam instead of sear.
4. Season the Steak: Season the steak with Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Cook the steak, breaking it up with a spatula, until it is browned and cooked through, about 5-7 minutes.
5. Combine Everything: Once the steak is cooked, mix it with the sautéed onions, peppers, and garlic. Stir well to combine all the flavors. Taste and adjust seasonings as needed. I sometimes add a little extra Worcestershire sauce for a deeper flavor.
6. Keep Warm: Remove the cheesesteak filling from the skillet and set aside. Keep it warm while you prepare the tortellini and provolone sauce. You can cover it with foil or place it in a warm oven (around 200°F) to prevent it from cooling down too much.

Cooking the Tortellini:

1. Boil Water: Bring a large pot of salted water to a rolling boil. The salt helps to season the tortellini as it cooks.
2. Cook the Tortellini: Add the cheese tortellini to the boiling water. Cook according to the package directions, usually about 3-5 minutes for fresh tortellini and slightly longer for frozen tortellini. The tortellini is done when it floats to the surface and is tender.
3. Drain the Tortellini: Drain the cooked tortellini in a colander. Be careful not to overcook the tortellini, as it will become mushy.

Making the Provolone Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Make a Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux is the base of the sauce and helps to thicken it. Be sure to cook the flour long enough to remove the raw flour taste.
3. Whisk in the Milk: Gradually whisk in the milk, a little at a time, to prevent lumps from forming. Continue whisking until the mixture is smooth.
4. Simmer the Sauce: Bring the sauce to a simmer, stirring constantly, and cook until it thickens, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
5. Add the Cheese: Remove the saucepan from the heat and stir in the shredded provolone cheese until it is completely melted and the sauce is smooth and creamy.
6. Season the Sauce: Season the sauce with salt, white pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. I find that white pepper adds a subtle flavor without being too overpowering.

Assembling the Cheesesteak Tortellini:

1. Combine Tortellini and Sauce: Add the drained tortellini to the saucepan with the provolone sauce. Gently toss to coat the tortellini evenly with the sauce.
2. Add Cheesesteak Filling: Add the cheesesteak filling to the saucepan with the tortellini and sauce. Gently stir to combine everything. Be careful not to overmix, as you don’t want to break the tortellini.
3. Serve Immediately: Serve the cheesesteak tortellini immediately while it is hot and the sauce is creamy.
4. Garnish (Optional): Garnish with chopped fresh parsley and red pepper flakes, if desired. The parsley adds a pop of color and freshness, while the red pepper flakes add a little heat.

Tips and Variations:

• Cheese Variations: While provolone is the classic choice for this recipe, you can experiment with other cheeses such as mozzarella, fontina, or even a blend of cheeses.
• Vegetable Additions: Feel free to add other vegetables to the cheesesteak filling, such as mushrooms, spinach, or roasted red peppers.
• Spicy Kick: For a spicier dish, add a pinch of cayenne pepper to the cheesesteak filling or the provolone sauce.
• Creamy Sauce: For an even creamier sauce, add a tablespoon of cream cheese or mascarpone cheese to the provolone sauce.
• Make it Ahead: You can prepare the cheesesteak filling and the provolone sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply cook the tortellini and combine everything.
• Baking Option: For a baked version, transfer the assembled cheesesteak tortellini to a baking dish, top with extra provolone cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Enjoy!

This Cheesesteak Tortellini with Provolone Sauce is a delicious and comforting meal that is perfect for a weeknight dinner or a special occasion. The combination of the savory cheesesteak filling, the cheesy tortellini, and the creamy provolone sauce is simply irresistible. I hope you enjoy making and eating this recipe as much as I do!

Conclusion:

Okay, friends, let’s be honest: you’ve scrolled this far because something about Cheesesteak Tortellini Provolone Sauce just screamed “delicious,” right? And trust me, it absolutely is. This isn’t just another pasta dish; it’s a flavor explosion, a comforting hug in a bowl, and a guaranteed crowd-pleaser all rolled into one. The savory, seasoned ground beef, the creamy, tangy provolone sauce, and the perfectly cooked cheese tortellini create a symphony of textures and tastes that will leave you craving more. It’s the ultimate comfort food mashup, taking the best parts of a classic cheesesteak and elevating them with the delightful addition of cheese-filled pasta.

But why is this recipe a must-try? Because it’s surprisingly easy! You don’t need to be a gourmet chef to whip up this masterpiece. The ingredients are readily available, the steps are straightforward, and the payoff is immense. Think about it: you can have a restaurant-quality meal on the table in under an hour, impressing your family and friends with your culinary prowess. Plus, it’s incredibly versatile. Want to add some heat? Throw in a pinch of red pepper flakes or a dash of your favorite hot sauce. Feeling adventurous? Sauté some sliced mushrooms or bell peppers to add another layer of flavor. The possibilities are endless!

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions. This Cheesesteak Tortellini Provolone Sauce is fantastic on its own, but you can also pair it with a simple side salad or some garlic bread to complete the meal. For a more elegant presentation, garnish with fresh parsley or a sprinkle of grated Parmesan cheese. And if you happen to have leftovers (though I highly doubt you will!), they reheat beautifully, making it perfect for lunch the next day.

Here are a few variations to consider:

• Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the ground beef mixture for a fiery twist.
• Veggie Boost: Sauté some diced onions, bell peppers, and mushrooms with the ground beef for added nutrients and flavor.
• Creamy Dreamy: Stir in a dollop of sour cream or cream cheese to the provolone sauce for an extra creamy texture.
• Meat Lovers: Add some crumbled bacon or Italian sausage to the ground beef for an even more decadent experience.
• Different Cheese: While provolone is the star, feel free to experiment with other cheeses like mozzarella, fontina, or even a blend of Italian cheeses.

I truly believe this recipe will become a staple in your kitchen. It’s the perfect dish for a weeknight dinner, a weekend gathering, or any occasion that calls for delicious, comforting food. It’s a guaranteed crowd-pleaser, and I can’t wait for you to experience the magic of Cheesesteak Tortellini Provolone Sauce for yourself.

Your Turn!

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident you’ll love this recipe as much as I do. And when you do try it, please, please share your experience! Leave a comment below, tag me on social media, or simply tell a friend. I’m eager to hear your thoughts, see your creations, and learn about any variations you come up with. Happy cooking, and bon appétit!