Cheesesteak Tortellini Provolone Skillet

This Cheesesteak Tortellini in Rich Provolone Sauce is the kind of weeknight dinner that makes everyone excited to come to the table The combination of tender beef melty provolone and pillowy cheese tortellini with sautéed onions and peppers comes together fast and delivers big on flavor It is my go to comfort food and always disappears in record time

I first made this for a birthday dinner when I could not decide between cheesesteak or pasta It has been in my regular rotation ever since because it always gets rave reviews

• Thinly sliced beef steak: ribeye or sirloin makes the dish rich and beefy I try to pick well marbled cuts for tenderness
• Cheese tortellini: brings creamy cheesy pockets to the pasta base Look for fresh or quality refrigerated tortellini
• Onion: sliced adds sweetness and a signature cheesesteak texture Pick a firm onion with bright skins
• Green bell pepper: sliced gives a pop of color and subtle crunch Choose peppers that are heavy and free from blemishes
• Butter: forms the base of the roux and sauce Opt for real butter for best flavor
• Flour: thickens the provolone sauce Use all purpose flour and measure carefully
• Milk: builds the sauce’s creamy body Whole milk is best but two percent works too
• Shredded provolone cheese: gives a creamy tangy cheesy depth Shred your own if you can as it melts better

Step by Step Instructions

Prepare the Tortellini:

Boil water and cook the cheese tortellini following the package directions until just tender Rinse under cool water to stop cooking Drain thoroughly and set aside

Brown the Steak:

Heat a large skillet over medium heat Add the thinly sliced beef and cook for about three to four minutes until just browned on all sides Remove from the pan and keep warm

Sauté the Vegetables:

In the same skillet add the sliced onion and green bell pepper Cook over medium heat stirring often for five to seven minutes until vegetables are soft and beginning to caramelize Transfer to a plate and reserve

Make the Provolone Sauce:

Wipe out the skillet and melt the butter over medium low heat Sprinkle in the flour and whisk constantly for one to two minutes allowing the flour to cook but not brown Slowly pour in the milk whisking all the time Bring to a gentle simmer and cook for about five minutes until thick and creamy

Melt in the Provolone:

Lower the heat and add the shredded provolone cheese Stir until fully melted and the sauce is smooth and velvety

Combine All Ingredients:

Return the beef onions bell peppers and cooked tortellini to the skillet with the sauce Gently fold everything together until evenly coated and heated through

Serve and Enjoy:

Dish up hot and savor the cheesesteak inspired flavor in every forkful

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Shredded provolone is my secret weapon for a creamier sauce Whenever I use it my family instantly knows something extra special is on the menu The first time my brother tasted this dish he asked for seconds before I even sat down

Storage Tips

Let leftovers cool thoroughly before transferring to an airtight container Store in the refrigerator for up to three days Reheat gently on the stove with a splash of milk to loosen the sauce Tortellini texture stays pleasantly chewy while the sauce remains creamy

Ingredient Substitutions

Swap ribeye for sirloin flank steak or even thinly sliced chicken for a poultry spin If provolone is hard to find mozzarella or fontina will still melt beautifully and taste great Mix in red bell pepper for more sweetness or mushrooms for a deeper savoriness

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Serving Suggestions

Serve hot from the skillet for a rustic family style approach I sometimes garnish with extra cheese or sprinkle with chopped parsley Add a crisp green salad or steamed broccoli on the side to balance the richness Toasted garlic bread makes the meal feel extra special

Cultural Historical Context

This recipe is a true blend of American cheesesteak comfort and Italian pasta traditions It captures the spirit of fusion food that brings together nostalgic flavors in playful new ways Inspired by both Philly cheesesteaks and creamy pasta bakes its popularity comes from accessible ingredients and hearty homemade appeal

Frequently Asked Questions

→ Can I use another type of pasta?

While cheese tortellini adds a creamy bite, you can substitute with ravioli or even penne if preferred.

→ What cut of beef works best?

Thinly sliced ribeye or sirloin offers tender texture and classic cheesesteak flavor in this dish.

→ How do I get a smooth provolone sauce?

Whisk the milk gradually into your roux and add shredded provolone slowly for a silky, lump-free sauce.

→ Can I add mushrooms?

Yes, sautéed mushrooms blend perfectly with the onions and peppers for extra savory depth.

→ Is this dish freezer-friendly?

This skillet is best enjoyed fresh, as cream sauces and pasta may change texture after freezing.