Cheesesteak Tortellini in Creamy Provolone Sauce: A Flavor-Packed Meal in 30 Minutes
Cheesesteak Tortellini in Creamy Provolone Sauce is a delicious twist on the classic cheesesteak. This comforting dish combines cheesy tortellini with tender steak pieces and a rich, creamy sauce made with provolone cheese. Perfect for weeknight dinners, it’s a meal that the whole family will enjoy!
Why you’ll love it
There are many reasons to love Cheesesteak Tortellini in Creamy Provolone Sauce. First, it’s a quick and easy recipe that requires just about 30 minutes of cooking time, making it ideal for busy weeknights. Second, it’s packed with flavors and textures, thanks to the combination of savory steak, creamy sauce, and cheesy tortellini. Plus, this dish is versatile; you can easily customize it with your favorite vegetables or adjust the seasoning to suit your taste. Every bite is a delightful experience that satisfies cravings and warms the soul!
Ingredients
To make Cheesesteak Tortellini in Creamy Provolone Sauce, gather the following ingredients:
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Substitutions & key variations
You can easily make substitutions or variations to this recipe:
- Pasta: If you don’t have cheese tortellini, you can use regular tortellini or other pasta shapes like penne or fettuccine.
- Steak: Substituting chicken or turkey for the steak will work well if you’re looking for a lighter option.
- Vegetables: Feel free to add other veggies like mushrooms, spinach, or zucchini for added nutrition and flavor.
- Cheese: If provolone isn’t available, you can use mozzarella or cheddar for a different cheese flavor.
Step-by-step
Step 1: Cook the Tortellini
Begin by cooking the cheese tortellini according to the package instructions. Once done, drain the tortellini and set it aside.
Step 2: Cook the Steak
In a large skillet over medium heat, heat the olive oil. Add the bite-sized steak pieces and cook them until browned, approximately 3-4 minutes. Once cooked, remove the steak from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté these ingredients until the vegetables are tender and the onion is translucent, about 5-6 minutes.
Step 4: Create the Sauce
Add the beef broth to the skillet, scraping any browned bits from the bottom. Let the mixture simmer for 2-3 minutes. Next, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally until the sauce thickens slightly, around 4-5 minutes.
Step 5: Melt the Cheese
Gradually add the shredded provolone cheese to the sauce, stirring until it melts and becomes smooth. This creamy texture is essential for the rich sauce.
Step 6: Combine Steak and Tortellini
Return the cooked steak to the skillet, mixing it in with the cheese sauce. Season to taste with salt and pepper. Finally, add the cooked tortellini to the skillet and gently toss everything until well combined.
Step 7: Garnish and Serve
Before serving, garnish the dish with freshly chopped parsley for a pop of color.
Success tips
- Temperature: Maintain medium heat while cooking to avoid burning the sauce. Keep stirring to ensure an even consistency.
- Texture: The sauce should be creamy but not too thick. If it thickens too much, you can add a splash of beef broth to adjust the consistency.
- Common mistakes: Do not rush the cooking of the steak to prevent it from becoming tough. Let the sauce simmer gently for the best flavor.
How to serve
Cheesesteak Tortellini in Creamy Provolone Sauce can be served hot as a main dish. Pair it with a simple green salad or garlic bread for a well-rounded meal. It’s perfect for family dinners or casual gatherings.
Storage & reheating
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For reheating, warm the dish in a skillet over low heat, adding a bit of cream or broth if necessary to rehydrate the sauce. Alternatively, use the microwave until warmed through.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the steak ahead of time. Just combine everything when you’re ready to serve.
Can I freeze the leftovers?
Freezing is not recommended because dairy sauces can change texture when frozen. However, if you choose to do so, allow it to thaw and reheat gently.
What can I serve with Cheesesteak Tortellini?
This dish pairs well with a fresh salad, steamed vegetables, or garlic bread.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the steak with grilled mushrooms or tempeh for a vegetarian alternative.
How spicy is this dish?
It’s not spicy, but you can add red pepper flakes or hot sauce if you enjoy heat.
Conclusion
Cheesesteak Tortellini in Creamy Provolone Sauce is a hearty and comforting dish that’s simple to make and perfect for any night of the week. With its rich flavors and satisfying textures, it’s bound to become a family favorite. Give this recipe a try and satisfy your cravings today!
Links to related recipes
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
Main Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin) cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese shredded
- to taste Salt and pepper
- to taste Fresh parsley chopped, for garnish
Instructions
Preparation
- Begin by cooking the cheese tortellini according to the package instructions. Once done, drain the tortellini and set it aside.
- In a large skillet over medium heat, heat the olive oil. Add the bite-sized steak pieces and cook them until browned, approximately 3-4 minutes. Once cooked, remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté these ingredients until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let the mixture simmer for 2-3 minutes.
- Next, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally until the sauce thickens slightly, around 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until it melts and becomes smooth.
- Return the cooked steak to the skillet, mixing it in with the cheese sauce. Season to taste with salt and pepper.
- Finally, add the cooked tortellini to the skillet and gently toss everything until well combined.
- Before serving, garnish the dish with freshly chopped parsley for a pop of color.