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Steak and Cheese Tortellini in Rich Provolone Sauce blends the hearty pasta world with bold cheesesteak flavors. You'll love the soft tortellini mixed with juicy steak and creamy provolone sauce. It's a comforting crowd-pleaser that's great for family dinners or having friends over. Easy to make but totally unforgettable to eat!
What makes this dish special
This dish brings together two favorites: the juicy goodness of cheesesteak and the soft comfort of tortellini. The creamy provolone sauce adds amazing flavor depth, while the peppers and onions mix in nice texture and aroma. It's perfect when you need something quick but still want to wow everyone at the table - super tasty without being complicated.
Key ingredients
- Cheese tortellini: 450 g, fresh or frozen, cooked until just right for the perfect bite.
- Beef steak: 450 g, cut into thin slices, ribeye or sirloin works best for tenderness.
- Onion: 1 large, sliced thin for that sweet caramelized flavor.
- Green bell pepper: 1, thinly sliced for crunch and freshness.
- Olive oil: 2 tablespoons, to cook both the pasta and meat mixture.
- Butter: 2 tablespoons, for starting your sauce base.
- All-purpose flour: 2 tablespoons, to thicken your sauce nicely.
- Milk: 2 cups, room temperature for a smooth, lump-free sauce.
- Shredded provolone: 1 cup, for that rich, mouthwatering cheese flavor.
- Salt and pepper: To taste, to bring out all the flavors.
How to make this tasty dish
- Cook the pasta
- Cook 450 g of tortellini following package directions until they're just tender. Drain them, toss with 1 tablespoon olive oil so they don't stick together. Set them aside.
- Make the meat and veggie mix
- Heat 1 tablespoon olive oil in a big skillet over medium-high heat. Throw in 450 g sliced steak, 1 sliced onion, and 1 sliced green pepper. Cook until the meat browns and veggies soften. Add salt and pepper to taste. Put aside.
- Whip up the provolone sauce
- Melt 2 tablespoons butter in a pot over medium heat. Stir in 2 tablespoons flour to create your base. Slowly pour in 2 cups milk while constantly stirring to avoid lumps. Let it thicken up, then mix in 1 cup shredded provolone until everything's melted and smooth. Season with salt and pepper.
- Put it all together
- In a large pan, gently combine your cooked tortellini, steak mixture, and provolone sauce. Warm everything over low heat until well coated. Serve right away, with extra provolone on top if you want.
Tips for amazing results
Try to get fresh tortellini when you can, and don't skimp on the quality of your steak - it really makes a difference in flavor and tenderness. Want a kick? Toss in some red pepper flakes to your sauce. This dish goes great with a crisp green salad or some garlic bread on the side.
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Storing and reheating
Keep any leftovers in an airtight container in your fridge for 2-3 days. When you want to eat it again, warm it up in a pan over low heat or pop it in the oven at 350°F until it's hot throughout. Adding a splash of milk or cream helps bring back the creaminess of the sauce.
Frequently Asked Questions
- → What kind of beef works best?
- Thinly sliced ribeye or sirloin works great. Ask your butcher to slice it or do it yourself when it's slightly frozen.
- → Can I use frozen tortellini?
- Definitely! Fresh or frozen tortellini both work. Just adjust the cooking time based on the package instructions.
- → How do I thicken a runny sauce?
- Let it simmer on low heat a bit longer. Or, mix 1 teaspoon of flour with cold milk and stir it into the sauce.
- → Can this be made ahead?
- It's best served right away since the sauce thickens as it cools. If you must reheat, add a splash of milk to adjust the texture.
- → What veggies can I add?
- Try mushrooms, red or yellow peppers, or even jalapenos if you want some spice.