Creamy Cheesesteak Tortellini in Provolone Sauce Recipe
This Creamy Cheesesteak Tortellini in Provolone Sauce is a mouthwatering fusion dish combining tender sautéed beef sirloin, sautéed onions and bell peppers, and cheese-filled tortellini, all enveloped in a rich, creamy provolone and Parmesan sauce. It’s a hearty, comforting meal that brings all the flavors of a classic cheesesteak into a pasta dish, perfect for an indulgent dinner that comes together quickly on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef and Vegetables
- 1 pound beef sirloin, sliced thinly
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Pasta and Sauce
- 1 package (10 oz) refrigerated cheese tortellini
- 2 cups heavy cream
- 1 ½ cups provolone cheese, shredded
- ¼ cup grated Parmesan cheese
Garnish and Optional
- Crushed red pepper flakes, optional
- Fresh parsley, chopped for garnish
Instructions
- Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Add thinly sliced beef sirloin and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside to prevent overcooking.
- Sauté Vegetables: In the same skillet, add sliced onions and green bell pepper. Sauté for about 5 minutes until onions are translucent and peppers tender. Add minced garlic and cook for another minute for fragrance.
- Combine Beef and Season: Return the cooked beef to the skillet with the vegetables. Season with salt, black pepper, and Worcestershire sauce. Mix thoroughly to combine the flavors and then remove from heat.
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions in large pot of boiling salted water until al dente. Drain well and set aside.
- Prepare Provolone Sauce: In the same pot over medium heat, pour in heavy cream and bring it to a gentle simmer. Gradually whisk in shredded provolone and grated Parmesan cheeses until the sauce is smooth and fully combined.
- Mix Pasta with Sauce and Beef Mixture: Add the cooked tortellini to the creamy cheese sauce, stirring to coat all pasta evenly. Then stir in the beef and vegetable mixture, combining everything thoroughly. Heat gently until warmed through.
- Serve: Transfer the creamy cheesesteak tortellini to serving dishes. Sprinkle with crushed red pepper flakes if desired and garnish with freshly chopped parsley. Serve immediately for best flavor and texture.
Notes
- To prevent the beef from becoming tough, avoid overcooking and remove it promptly once browned.
- Use freshly shredded provolone and Parmesan for the best melting and sauce texture.
- This dish can be made spicier with additional crushed red pepper flakes or a dash of hot sauce.
- Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid curdling the cream sauce.
Keywords: cheesesteak, tortellini, creamy pasta, provolone sauce, beef sirloin, comfort food
