Description
Cheesesteak tortellini with provolone sauce is a delightful fusion of classic Italian tortellini and the beloved cheesesteak sandwich, featuring tender cheese-filled pasta in a rich, creamy provolone sauce with savory beef and colorful bell peppers.
Ingredients
- Cheese tortellini: 400 grams (fresh or frozen)
- Thinly sliced beef: 300 grams (such as ribeye or sirloin)
- Bell peppers: 1 cup, sliced
- Onion: 1 medium, sliced
- Provolone cheese: 200 grams, shredded
- Garlic: 3 cloves, minced
- Heavy cream: 1 cup
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
- Olive oil: 2 tablespoons (for sautéing)
Instructions
- Cook the tortellini in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté sliced onions and bell peppers for 5-7 minutes.
- Add minced garlic and cook for another minute, then push veggies to the side and add the sliced beef, seasoning with salt, pepper, and Italian seasoning. Cook until browned.
- Reduce heat to low, pour in heavy cream, and gradually add shredded provolone cheese, stirring until smooth.
- Combine the cooked tortellini with the beef and sauce, tossing to coat, and heat through for 2-3 minutes.
- Serve in bowls, garnished with extra provolone cheese or fresh herbs if desired.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- This dish can be prepared in about 30 minutes, making it perfect for busy weeknights.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: cheesesteak, tortellini, provolone sauce, pasta, comfort food