Cheesesteak Tortellini in Rich Provolone Sauce Recipe
A delicious fusion of Philly cheesesteak and Italian pasta, this dish combines tender beef, cheese-filled tortellini, and a creamy provolone sauce for the ultimate comfort meal.
Ingredients
12 oz (340 g) tortellini (fresh or frozen, cheese-filled)
1 lb (450 g) thinly sliced ribeye or sirloin beef
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp butter (divided)
1 tbsp olive oil
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 1/2 cups (360 ml) heavy cream
1 1/2 cups (150 g) shredded provolone cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
1/2 cup reserved pasta water
Fresh parsley or parmesan for garnish
Instructions
Heat 1 tablespoon butter and olive oil in a skillet over medium heat. Add onions and cook for 8–10 minutes until caramelized. Push to one side of the skillet.
Increase heat to medium-high. Add thinly sliced beef, season with salt and pepper, and cook for 2–3 minutes until browned. Mix with onions, then remove and set aside.
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and reserve 1/2 cup pasta water.
In the same skillet, melt the remaining 1 tablespoon butter. Whisk in flour and cook for 1–2 minutes to create a roux. Gradually add heavy cream, whisking constantly to avoid lumps.
Reduce heat to low, and stir in shredded provolone cheese until melted. Season with salt, pepper, and nutmeg (if using). Adjust consistency with reserved pasta water if needed.
Toss cooked tortellini in the cheese sauce until evenly coated. Fold in the beef and onion mixture.
Serve immediately, garnished with parsley or parmesan.
Notes
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For gluten-free, use gluten-free tortellini and cornstarch instead of flour.
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Add mushrooms, spinach, or bell peppers for extra flavor.
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To reheat leftovers, add a splash of cream or milk to maintain the sauce’s consistency.