Cheesesteak Tortellini in Rich Provolone Sauce
A comforting fusion of Philly cheesesteak flavors and creamy Italian pasta, this Cheesesteak Tortellini in Rich Provolone Sauce combines tender steak, cheese-filled tortellini, and a luscious provolone sauce for an easy, indulgent dinner.
Equipment
- Large Skillet
- Medium saucepan
- Whisk
- Cutting board
- Knife
- Wooden spoon
Ingredients
For the Tortellini and Steak:
- 12 oz cheese tortellini fresh or refrigerated
- 1 lb ribeye steak thinly sliced
- 1 small onion thinly sliced
- 2 garlic cloves minced
- 1 tbsp butter
- 1 tbsp olive oil
- ½ tsp paprika
- Salt & pepper to taste
For the Provolone Sauce:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup milk
- 1 ½ cups provolone cheese shredded
- ¼ cup Parmesan cheese grated
- Salt & pepper to taste
For Garnish:
- 2 tbsp fresh parsley chopped
- Extra Parmesan cheese optional
Instructions
Step 1: Prepare the Steak
- Thinly slice the ribeye steak against the grain and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat and sear the steak for about 2–3 minutes per side until browned. Remove and set aside.
Step 2: Sauté the Onions and Garlic
- In the same pan, melt butter and sauté onions until golden and caramelized (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
Step 3: Make the Provolone Sauce
- In a medium saucepan, melt butter and whisk in flour to create a roux.
- Slowly add beef broth, heavy cream, and milk while whisking continuously.
- Stir in shredded provolone and Parmesan, letting them melt into a smooth, creamy sauce. Season with salt and pepper.
Step 4: Cook the Tortellini
- Bring a pot of salted water to a boil and cook tortellini according to package instructions (about 3–5 minutes). Drain and set aside.
Step 5: Combine Everything
- Add the cooked steak and tortellini to the provolone sauce, stirring gently to coat everything evenly.
Step 6: Garnish and Serve
- Sprinkle with fresh parsley and extra Parmesan cheese if desired. Serve hot with garlic bread or roasted vegetables.
Notes
- Choosing the right steak: Ribeye offers the best flavor, but sirloin or ground beef can work as substitutes.
- Preventing a grainy sauce: Melt the provolone slowly over low heat and stir continuously.
- Make-ahead option: The sauce can be prepared in advance and stored for up to 2 days.