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Cheesesteak Tortellini in Rich Provolone Sauce
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Introduction (short)
This Cheesesteak Tortellini in Rich Provolone Sauce combines the bold, savory flavors of a Philly cheesesteak with the creamy indulgence of Italian pasta. Tender beef, sautéed peppers, and onions are tossed with cheesy tortellini, then smothered in a luscious provolone sauce — pure comfort food perfection.
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Ingredients
1 pound (450 g) cheese tortellini, fresh or frozen
1 pound (450 g) thinly sliced beef (ribeye, sirloin, or steak strips)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 ½ cups (360 ml) milk or heavy cream
1 cup (120 g) shredded provolone cheese
½ cup (50 g) grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes for spice
Fresh parsley for garnish
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Instructions
Boil the tortellini in salted water according to package directions. Drain and set aside.
Heat olive oil and butter in a large skillet over medium-high heat.
Add sliced beef, season lightly with salt and pepper, and cook until browned. Remove from the skillet and set aside.
In the same pan, add onions and bell peppers. Sauté until tender and slightly caramelized.
Stir in minced garlic and cook for 30 seconds until fragrant.
Sprinkle in flour and stir to coat the vegetables. Slowly pour in the milk or cream while stirring to avoid lumps.
Simmer for 2–3 minutes until the sauce thickens.
Add provolone and Parmesan cheese, stirring until melted and smooth.
Return the beef and cooked tortellini to the skillet, tossing everything together until evenly coated in the creamy sauce.
Adjust seasoning with salt, pepper, and optional red pepper flakes.
Garnish with fresh parsley before serving.
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How to Make
- Prepare the Beef: Use very thinly sliced steak for a tender bite — quick searing helps retain flavor without toughness.
- Cook the Vegetables: Onions and peppers bring that authentic Philly cheesesteak taste. Let them caramelize slightly for a rich sweetness.
- Make the Sauce: Provolone cheese gives a deep, tangy flavor. Mix with cream or milk for smoothness and balance.
- Combine Everything: Gently fold in the tortellini and steak into the hot sauce until evenly coated and creamy.
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Variations
Use chicken or turkey instead of beef for a lighter version.
Swap tortellini for penne, rigatoni, or gnocchi.
Add mushrooms or spinach for extra texture and nutrients.
Use smoked provolone or mozzarella for a different cheesy twist.
For spice lovers, mix in a dash of Cajun seasoning or hot sauce.
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Tips
Don’t overcook the beef — quick searing keeps it juicy.
Warm the milk or cream before adding it to the pan for a smoother sauce.
If the sauce gets too thick, add a splash of milk or broth to loosen it.
Use freshly grated cheese for the best melt and flavor.
Serve immediately — this dish is best hot and creamy!
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Conclusion (short)
Cheesesteak Tortellini in Rich Provolone Sauce is a satisfying fusion of classic American and Italian comfort food. With tender beef, melty cheese, and hearty pasta, it’s a dish that’s sure to impress your family and guests alike.