Description
Philly-inspired flavor meets Italian comfort in this Cheesesteak Tortellini, blending juicy steak, melted provolone, and hearty pasta. Rich and satisfying, this dish delivers a delightful culinary journey you’ll savor with every creamy, indulgent bite.
Ingredients
Scale
Meat:
- 1 lb (450g) beef sirloin or ribeye, thinly sliced
Vegetables:
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Pasta and Dairy:
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 2 cups (480ml) milk (whole or 2%)
- 1 cup (100g) shredded provolone cheese
- ½ cup (50g) shredded mozzarella cheese
Seasonings and Oils:
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
Cooking Fats:
- 2 tablespoons unsalted butter
Thickening Agent:
- 2 tablespoons all-purpose flour
Garnish:
- Fresh parsley, chopped
- Extra provolone for sprinkling
Instructions
- Sear beef strips in a sizzling skillet until golden brown, creating a rich caramelized exterior. Transfer meat to a separate plate, preserving those delectable meat juices.
- In the same skillet, sauté bell peppers, onions, and minced garlic until vegetables soften and become translucent, releasing their aromatic essence.
- Reintroduce the beef to the vegetable medley, enhancing flavors with a splash of Worcestershire sauce. Season generously with salt and black pepper, ensuring each ingredient is thoroughly coated.
- Simultaneously, bring a large pot of salted water to a rolling boil. Carefully lower tortellini into the water, cooking until they float and reach a perfect al dente texture.
- Craft the velvety provolone sauce by creating a classic roux with melted butter and flour, whisking until smooth and golden.
- Gradually stream milk into the roux, continuously stirring to prevent lumps from forming. Allow the mixture to simmer and thicken, developing a luxurious consistency.
- Reduce heat and fold in provolone and mozzarella cheeses, stirring until they melt into a silky, creamy sauce. Incorporate a whisper of nutmeg for depth and complexity.
- Gently fold the tortellini and cheesesteak mixture into the provolone sauce, ensuring each morsel is lavishly coated.
- Plate the dish, garnishing with fresh chopped parsley and an additional sprinkle of provolone cheese for an elegant finishing touch.
Notes
- Maximize beef flavor by using a cast-iron skillet for deeper caramelization and more intense taste during the initial cooking process.
- Slice beef against the grain for maximum tenderness, ensuring each bite remains juicy and not tough.
- Create gluten-free variation by substituting regular tortellini with gluten-free cheese tortellini and using alternative flour like cornstarch for sauce thickening.
- Prevent sauce separation by adding cheese gradually and maintaining low heat while stirring consistently during cheese melting stage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg