Description
Cheesesteak Tortellini in Rich Provolone Sauce combines tender strips of beef with colorful peppers and onions, tossed with cheese tortellini in a creamy provolone sauce. A decadent comfort meal ready in no time!
Ingredients
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook tortellini according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef strips and cook until browned. Remove beef and set aside.
- In the same skillet, sauté onions, green and red bell peppers until tender, about 5 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over the vegetables and stir to combine. Slowly whisk in milk and beef broth, cooking until the sauce thickens.
- Add shredded provolone cheese and stir until melted and smooth.
- Return beef to the skillet and add cooked tortellini. Toss gently to coat everything in the creamy sauce.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Use high-quality provolone for the best flavor.
- Substitute tortellini with gnocchi or penne pasta if desired.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American