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Beef Cheesesteak Tortellini with Provolone Sauce

Beef Cheesesteak Tortellini with Provolone Sauce
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Beef Cheesesteak Tortellini with Provolone Sauce combines the hearty flavors of tender thinly sliced beef with cheesy tortellini and a rich, creamy provolone cheese sauce. This quick and easy dish offers a gourmet twist on a classic comfort meal, perfect for busy weeknights or impressing guests with its savory balance of beef, sautéed vegetables, and a velvety sauce.

Ingredients

Scale

Beef and Vegetables

  • 8 oz thinly sliced ribeye or sirloin beef
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 2 tbsp olive oil or butter

Pasta

  • 12 oz cheese tortellini (store-bought or homemade)

Provolone Sauce

  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 ½ cups shredded provolone cheese (freshly shredded preferred)
  • Salt, to taste
  • Pepper, to taste
  • Italian herbs (such as oregano, thyme, or basil), optional

Instructions

  1. Prepare the Beef and Vegetables: Thinly slice your beef. Heat olive oil or butter in a skillet over medium-high heat. Add the beef slices and cook until browned but still tender. Remove from skillet and set aside. In the same skillet, sauté the sliced onions and bell peppers until soft and slightly caramelized.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, about 3 to 4 minutes. Drain the tortellini, reserving a small cup of pasta water for the sauce.
  3. Make the Provolone Sauce: Lower the skillet heat to medium-low and add minced garlic, cooking until fragrant. Pour in the heavy cream and gradually add shredded provolone cheese, stirring frequently until melted into a smooth, creamy sauce. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it.
  4. Combine Everything Together: Return the cooked beef to the skillet with the sautéed vegetables. Fold in the drained tortellini and toss gently to coat everything evenly with the provolone sauce. Allow to heat through for 1-2 minutes. Season with salt and pepper to taste.
  5. Serve and Enjoy: Transfer the dish to plates or a serving bowl. Garnish with fresh herbs like parsley or basil and sprinkle with grated Parmesan cheese if desired for added flavor and color.

Notes

  • Use quality ribeye or sirloin beef for tender and flavorful results.
  • Avoid overcooking the beef to keep it juicy and tender.
  • Freshly shredded provolone melts better than pre-shredded due to fewer additives.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • Taste and season with salt and pepper throughout the cooking process.
  • Prepare vegetables and slice beef beforehand to reduce cooking time.

Nutrition

Keywords: beef cheesesteak, tortellini, provolone sauce, creamy pasta, quick dinner, comfort food, Italian fusion, easy recipe

Find it online: https://marygourmet.com/beef-cheesesteak-tortellini-with-provolone-sauce/