Cheesesteak Tortellini in Provolone Sauce

$- 1 package (9 oz) cheese tortellini - 1 lb ribeye steak, thinly sliced against the grain - 1 bell pepper, sliced (red for sweetness or green for a peppery kick) - 1 medium onion, sliced - 1 cup provolone cheese, shredded - 1 cup beef broth (low-sodium recommended) - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) In this dish, the star is cheese tortellini. It adds a soft, cheesy bite. Ribeye steak brings a rich flavor. Choose a bell pepper based on your taste. Red peppers are sweet, while green brings a sharp flavor. The onion adds depth. Provolone cheese makes the sauce creamy and rich. Beef broth ties it all together, giving the dish a savory base. For seasoning, olive oil helps cook the steak and veggies. Salt and black pepper will enhance all the flavors. Fresh parsley not only adds color but also a fresh taste. Each ingredient works together to create a delicious meal. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once the water is bubbling, add the cheese tortellini. Cook them for about 3-5 minutes, or until they float. This means they are ready! After cooking, drain the tortellini and set them aside for later. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the thinly sliced ribeye steak with salt and pepper. Add the steak to the skillet in a single layer. Cook for about 3-4 minutes, stirring a bit. You want it browned but still tender. Once done, remove the steak and place it on a plate. In the same skillet, add the other tablespoon of olive oil. Once it heats, toss in the sliced onion and bell pepper. Sauté them for about 5-6 minutes until they become tender and slightly caramelized. Now, add the minced garlic and cook for one more minute. This will bring out a great flavor! Return the cooked steak to the skillet with the sautéed vegetables. Pour in the beef broth and stir everything together. Bring the mixture to a gentle simmer. Let it cook for 2-3 minutes. This allows all the flavors to blend nicely. Carefully fold the cooked tortellini into the skillet. Stir gently to coat the tortellini with the savory mixture. This step makes sure every bite is full of flavor! Lower the heat to medium-low. Sprinkle the shredded provolone cheese over the tortellini and steak mixture. Stir continuously for 2-3 minutes. You want the cheese to melt completely and create a creamy sauce. If it gets too thick, add a little more beef broth until it's just right. Taste your dish and adjust the seasoning with some extra salt or freshly ground black pepper if needed. Serve the cheesesteak tortellini hot, and don't forget to garnish with chopped parsley for a nice touch! For a lovely presentation, serve in shallow bowls. You can drizzle some extra provolone sauce on top too. Enjoy your delicious meal! To cook the tortellini just right, start with a large pot of salted water. Bring it to a rolling boil. Then add the tortellini. Watch closely as they cook for about 3-5 minutes. They are done when they float and feel soft but firm. Drain them well in a colander, then set them aside. This step ensures they keep their nice shape and texture. For the best tender steak, use ribeye and slice it thin against the grain. This cuts the muscle fibers, making it easier to chew. Heat olive oil in a hot skillet before adding the steak. Cook it in a single layer for about 3-4 minutes. Don’t overcrowd the pan; this helps it brown nicely. Remove the steak when it’s still juicy and let it rest before serving. To achieve the perfect sauce, sprinkle the provolone cheese over the steak and veggies. Stir gently until it melts into a creamy sauce. If it’s too thick, add beef broth slowly until it reaches your desired creaminess. Adjust the thickness to your taste for a smoother finish. This way, the sauce will coat every bite of tortellini perfectly. Pro Tips Choose Quality Meat: Opt for a well-marbled ribeye steak for maximum flavor and tenderness in your dish. Customize Your Veggies: Feel free to add other vegetables like mushrooms or zucchini for extra flavor and nutrition. Cheese Variety: Experiment with different cheeses such as mozzarella or a blend of cheeses for a unique twist on the sauce. Garnish Creatively: Besides parsley, consider using fresh basil or a sprinkle of red pepper flakes for added color and a hint of spice. {{image_4}} You can switch out the ribeye steak for other meats. Chicken, turkey, or pork work well too. For a quicker meal, try deli roast beef. If you want a lighter dish, grilled shrimp adds great flavor. Vegetarians can enjoy this dish by using plant-based proteins. Tofu or tempeh can easily take the place of meat. You can also use sautéed mushrooms for a hearty, meaty taste. Feel free to mix up the veggies in this dish. Zucchini and mushrooms can add depth. Spinach or arugula gives a nice, fresh touch. You can also use cherry tomatoes for a burst of sweetness. Roasted red peppers are another great choice. They bring a smoky flavor that complements the cheese sauce. Be creative and use what you have on hand! While provolone cheese is rich and creamy, you can try different cheeses too. Mozzarella melts well and gives a mild flavor. Fontina adds a strong taste and melts beautifully. For a sharp kick, consider using cheddar or gouda. Vegan cheese options are also available if you want a dairy-free version. Just choose one that melts well for the best results. Store leftovers in the fridge for up to three days. Use an airtight container to keep the dish fresh. Let the cheesesteak tortellini cool down before sealing. This prevents moisture build-up and keeps the flavors intact. When ready to eat, just take it out and enjoy! You can freeze cheesesteak tortellini for up to three months. Divide it into servings for easy thawing. Place it in freezer-safe bags or containers. Be sure to remove as much air as possible to avoid freezer burn. Label the bags with the date for quick reference. Reheat the dish on the stove for best results. Place it in a skillet over low heat. Stir gently to keep the sauce creamy. If it’s too thick, add a splash of beef broth or water. You can also use the microwave for quick reheating. Heat in short bursts, stirring in between, to ensure even warmth. Enjoy your delicious meal again! Yes, you can use frozen tortellini. Just cook it as per the package's directions. Frozen tortellini cooks quickly, usually in about 3-5 minutes. Make sure to check if it floats to know it’s done. Using frozen makes this dish a real time-saver. To make this dish gluten-free, choose gluten-free tortellini. Many brands offer great options. Always check the packaging for gluten-free labels. You can also swap out beef broth for a gluten-free variety. Keep enjoying the flavors without the gluten! This dish pairs well with a simple side salad. A fresh green salad with lemon vinaigrette can add brightness. Garlic bread is another tasty option. It helps soak up that creamy provolone sauce. You can also serve steamed vegetables for a balanced meal. To make the dish spicier, add red pepper flakes or hot sauce. You can also use a spicy bell pepper like a jalapeño. If you prefer it milder, skip the hot spices altogether. Just focus on the flavor from the provolone and the beef. This article covered the key ingredients for your dish, from cheese tortellini to ribeye steak. I shared step-by-step cooking instructions to guide you through the process. You learned tips for perfecting your tortellini and steak. I also provided helpful variations for different diets. Now you can create a delicious and satisfying meal that fits your taste. Don't hesitate to experiment with ingredients and spices. Enjoy making your next cheesesteak tortellini dish!$

Cheesesteak Tortellini in Provolone Sauce

A delicious blend of cheese tortellini, ribeye steak, and sautéed vegetables in a creamy provolone sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian-American

Servings 4

Calories 500 kcal

Ingredients

9 oz cheese tortellini
1 lb ribeye steak, thinly sliced against the grain
1 piece bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 cup provolone cheese, shredded
1 cup beef broth
2 tablespoons olive oil
to taste salt
to taste freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, bring salted water to a vigorous boil. Add the cheese tortellini and cook according to the package instructions, typically around 3-5 minutes, or until they float to the surface and are al dente. Once cooked, drain the tortellini and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced ribeye steak with salt and pepper, then add it to the skillet in a single layer. Cook for about 3-4 minutes, stirring occasionally, until browned but still tender. Remove the steak from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Once hot, toss in the sliced onion and bell pepper. Sauté for about 5-6 minutes, until the vegetables are tender and slightly caramelized. Add the minced garlic and continue to cook for an additional minute, stirring frequently until fragrant.
Return the cooked steak to the skillet with the sautéed vegetables. Pour in the beef broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes, allowing the flavors to meld together.
Carefully fold the cooked tortellini into the skillet, gently stirring to ensure they are evenly coated with the savory mixture.
Lower the heat to medium-low. Sprinkle the shredded provolone cheese evenly over the tortellini and steak mixture. Stir continuously for 2-3 minutes, or until the cheese is completely melted and the sauce becomes creamy. If the sauce is too thick for your liking, add additional beef broth a little at a time until you achieve the desired consistency.
Taste the dish and adjust the seasoning with extra salt or freshly ground black pepper as needed. Serve the cheesesteak tortellini hot, beautifully garnished with a sprinkle of freshly chopped parsley for a pop of color and flavor.

Notes

For an attractive presentation, serve the tortellini in shallow bowls and drizzle a bit of extra provolone sauce over the top. A few additional parsley leaves can add a touch of freshness.

Keyword cheesesteak, pasta, provolone, steak, tortellini