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Cheesesteak Tortellini Recipe in Creamy Provolone Sauce

Cheesesteak Tortellini Recipe in Creamy Provolone Sauce

Description

Hello, fellow food enthusiasts! 🍽️ Today, I’m thrilled to share with you a delicious twist on a classic comfort food that’s sure to become a family favorite. If you love the flavors of a classic Philly cheesesteak and the comfort of cheesy pasta, then you’re in for a treat! Let’s dive into this Cheesesteak Tortellini in Rich Provolone Sauce—a dish that brings together the best of both worlds in one mouthwatering meal.

Ingredients

Scale
  • 1 lb thinly sliced beef steak (ribeye or flank steak works best)
  • 2 cups cheese tortellini
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup shredded provolone cheese
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Feel free to customize this recipe based on your preferences. For instance, you can use chicken or even mushrooms as a meat substitute to create a vegetarian version. For those avoiding dairy, opt for dairy-free cream and cheese alternatives. Keep in mind that these substitutions might alter the flavor slightly but will still result in a delicious dish.

Instructions

  1. Cook the tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced beef steak and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the onions, red bell pepper, green bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
  4. Return the beef to the skillet and stir in the Worcestershire sauce.
  5. Add the heavy cream and bring the mixture to a simmer. Reduce the heat and stir in the shredded provolone cheese until melted and the sauce is smooth.
  6. Add the cooked tortellini to the skillet and toss to coat evenly with the sauce.
  7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

For best results, make sure not to overcook the tortellini. They should be al dente, so they hold their shape and texture when mixed with the rich sauce. Also, when cooking the beef, a quick sear ensures that it remains tender and juicy.

Equipment

Notes

  • Use freshly grated provolone cheese for the sauce. Pre-shredded cheese can contain additives that prevent it from melting smoothly.
  • Don’t rush the sauce. Allow the provolone to melt completely for a velvety texture.
  • Customize the heat level by adding a pinch of red pepper flakes to the sauce if you prefer a bit of spice.
  • Choose quality beef. Ribeye is ideal for its marbling and flavor, but flank steak is a good leaner option.

Find it online: https://optimalrecipes.com/cheesesteak-tortellini-recipe-in-creamy-provolone-sauce/