Description
Philly cheesesteak tortellini creates a delicious fusion of classic sandwich and pasta traditions. Melted provolone, tender beef, and caramelized peppers combine in a creamy sauce you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) thinly sliced beef steak (ribeye or sirloin)
Pasta and Vegetables:
- 1 package cheese tortellini
- 1 onion, sliced
- 1 green bell pepper, sliced
Sauce Ingredients:
- 2 tablespoons (30 milliliters) butter
- 2 tablespoons (30 milliliters) flour
- 2 cups (473 milliliters) milk
- 1 cup (240 grams) shredded provolone cheese
Instructions
- Boil the cheese tortellini in salted water according to package timing, typically 4-6 minutes until al dente. Drain thoroughly and reserve.
- Sear beef strips in a large skillet over medium-high heat until golden brown and slightly crispy, approximately 3-4 minutes. Transfer to a separate plate.
- In the same skillet, sauté diced onions and green bell peppers until they become translucent and slightly softened, around 5 minutes.
- Create a velvety roux by melting butter, then whisking in flour. Cook for 2 minutes, stirring constantly to prevent burning.
- Gradually pour milk into the roux, continuously whisking to prevent lumps. Simmer for 4-5 minutes until the sauce reaches a creamy, smooth consistency.
- Incorporate shredded provolone cheese into the sauce, stirring until completely melted and integrated.
- Return beef and sautéed vegetables to the skillet. Add cooked tortellini and gently fold everything together, ensuring even coating with the rich provolone sauce.
- Heat the entire mixture for an additional 2-3 minutes to marry the flavors and ensure everything is warmed through. Serve immediately while hot and bubbling.
Notes
- Select high-quality tortellini packed with rich cheese for maximum flavor depth.
- Use thinly sliced ribeye or sirloin steak for authentic cheesesteak texture and taste.
- Shred fresh provolone cheese instead of pre-shredded for smoother, more luxurious sauce consistency.
- Drain vegetables thoroughly to prevent watery sauce and maintain creamy thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg