Description

This cheesesteak tortellini in rich provolone sauce combines the bold flavors of Philly cheesesteak with creamy Italian pasta. Perfect for family dinners or special occasions, this recipe is easy to make and guaranteed to satisfy!

Ingredients

– 1 lb beef sirloin (thinly sliced)

– 12 oz cheese tortellini

– 8 oz provolone cheese (shredded)

– 1 cup heavy cream

– 1 medium onion (diced)

– 1 cup bell peppers (sliced)

– 2 cloves garlic (minced)

– 2 tbsp butter

– 1 cup beef broth

– 1 tbsp all-purpose flour (or cornstarch for gluten-free)

– Salt and pepper to taste

Instructions

1. **Prepare the Beef:**

Thinly slice the beef sirloin against the grain. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef slices and sear for 1-2 minutes on each side until browned. Remove from the skillet and set aside.

2. **Sauté the Vegetables:**

In the same skillet, melt the remaining butter. Add the diced onions, sliced bell peppers, and minced garlic. Cook for 4-5 minutes until the vegetables soften.

3. **Cook the Tortellini:**

While the veggies cook, bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 5-7 minutes). Reserve 1 cup of pasta water before draining the tortellini.

4. **Make the Provolone Sauce:**

Sprinkle flour over the cooked vegetables and stir for 1 minute. Gradually add beef broth and heavy cream, whisking continuously until the mixture thickens. Reduce heat to medium and add shredded provolone cheese in small batches, stirring until melted and smooth.

5. **Combine:**

Return the cooked beef to the skillet, followed by the drained tortellini. Gently toss to coat everything in the sauce. Add reserved pasta water as needed to adjust the consistency.

6. **Season and Serve:**

Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with chopped parsley or grated Parmesan. Enjoy!

Notes

– For a spicier kick, add a pinch of red pepper flakes to the sauce.

– Leftovers can be refrigerated in an airtight container for up to 3 days. Add a splash of milk or broth when reheating to refresh the sauce.

– If you’re gluten-free, substitute the tortellini with gluten-free pasta and use cornstarch instead of flour to thicken the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion (to reflect the combination of Italian and American cuisines)

Nutrition

Serving Size: 1 bowl (adjust for your desired portion).
Calories: Approx. 500-600 kcal per serving
Sugar: Approx. 2-4 grams (from the heavy cream and bell peppers)
Sodium: 900-1200 mg (depends on the salt content in cheese and broth)
Fat: 30-35 g
Saturated Fat: 15-20 g (from cream and cheese)
Unsaturated Fat: 8-10 g (from butter and optional olive oil)
Trans Fat: 0-1 g (varies depending on ingredients).
Carbohydrates: 45-50 g (from tortellini)
Fiber: 2-4 g (from vegetables like bell peppers)
Protein: 20-25 g (from beef and cheese)
Cholesterol: 100-120 mg (from cream, cheese, and beef)

Keywords: cheesesteak tortellini in rich provolone sauce, cheesy pasta, comfort food recipes, Philly cheesesteak pasta