When the chill of autumn arrives or the skies turn gray, there’s nothing quite like a warm, hearty meal to lift your spirits. And if you’re anything like me, the thought of comfort food conjures images of sizzling meats, creamy sauces, and pasta that hugs your taste buds like a warm embrace. That’s where Cheesesteak Tortellini in Rich Provolone Sauce comes in. It’s not just a meal; it’s an experience filled with layers of flavors that evoke memories of family gatherings, laughter, and the simple joy of sharing food with loved ones.
As I crafted this Cheesesteak Tortellini recipe, I envisioned a bustling kitchen filled with the aroma of sautéed garlic and the rich, cheesy scent of provolone melting into a creamy sauce. I can almost hear the chatter of friends and family, the clinking of forks, and the sounds of satisfaction as each bite is savored. This dish combines the beloved flavors of a classic cheesesteak with the delightful texture of tortellini, creating a unique pasta dish that is sure to impress.
Ingredients:
For the Tortellini:
- 12 oz cheese tortellini (fresh or frozen)
For the Sauce:
- 1 lb ribeye steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Cooking the Tortellini Start by cooking the cheese tortellini according to the package instructions. Whether you use fresh or frozen tortellini, boiling them until al dente ensures that they hold their shape when combined with the rich sauce. Once cooked, drain and set aside, allowing the tortellini to rest while you prepare the sauce.
Step 2: Searing the Steak In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced ribeye steak or sirloin, seasoned with salt and pepper. Cook for about 3-4 minutes, or until the meat is browned but still tender. Remember, the goal is to achieve a perfect sear while keeping the steak juicy. Once done, remove the meat from the skillet and set it aside, allowing the flavors to mingle in the pan.
Step 3: Sautéing Vegetables In the same skillet, add the sliced onion and bell pepper. Sauté them until they become tender and fragrant, which should take about 4-5 minutes. The combination of sweet onions and vibrant bell peppers adds a lovely color and depth of flavor to the dish. When the onions are translucent and the peppers have softened, add the minced garlic, cooking for an additional 1-2 minutes until it’s fragrant.
Step 4: Creating the Sauce Pour in the beef broth and bring the mixture to a simmer. This step allows the flavors from the meat and vegetables to infuse into the broth. After a few minutes of simmering, reduce the heat and stir in the heavy cream. This is where the magic happens! The cream adds richness and a velvety texture to the sauce.
Step 5: Melting in the Cheese Gradually add the shredded provolone cheese to the sauce, stirring continuously until it melts completely. The cheese transforms the sauce into a luscious, creamy delight that clings beautifully to the tortellini. The rich, cheesy goodness of provolone pairs perfectly with the robust flavors of the steak and vegetables.
Step 6: Combining Everything Return the cooked steak to the skillet, mixing it well with the cheese sauce. The warmth of the sauce will reheat the steak without overcooking it, keeping it juicy and tender. Finally, add the cooked tortellini to the skillet, tossing gently to coat all the ingredients in that delicious cheese sauce.
Step 7: Garnishing and Serving Serve hot, garnished with freshly chopped parsley for a touch of color and freshness. The aroma wafting from the skillet will draw everyone to the table, and the sight of this creamy, indulgent dish will leave them eager for their first bite.
Variations:
One of the joys of cooking is the ability to adapt recipes to fit your taste or dietary needs. Here are some creative variations for this dish:
- Vegetarian Option: For a vegetarian-friendly version, substitute the ribeye steak with sautéed mushrooms or eggplant. The earthy flavors of mushrooms can mimic the heartiness of meat while keeping the dish satisfying.
- Spicy Kick: If you enjoy a bit of heat, consider adding sliced jalapeños or a sprinkle of crushed red pepper flakes. The spice will elevate the dish, giving it an exciting twist.
- Different Cheeses: While provolone offers a lovely creamy flavor, feel free to experiment with other cheeses. Mozzarella, gouda, or even a sharp cheddar can add unique flavor profiles to your sauce.
Cooking Notes:
- Cutting the Steak: For easier slicing, place the steak in the freezer for about 30 minutes before cutting. This firms it up and makes it easier to get those thin slices.
- Don’t Overcook: Keep an eye on the steak while cooking; it should be tender and not overdone.
Serving Suggestions:
Serve this dish with a side of garlic bread or a fresh green salad to balance out the richness of the tortellini and sauce. A crisp white wine, such as Pinot Grigio, pairs beautifully with the flavors of the dish, enhancing your dining experience.
Tips:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
- Meal Prep: You can prepare the sauce in advance and store it separately. Just combine with the cooked tortellini when you’re ready to eat.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Nutritional Information (per serving)
- Calories: 680
- Protein: 35g
- Sodium: 900mg
FAQs:
1. Can I use other types of pasta? Absolutely! While tortellini works wonderfully, feel free to substitute with any pasta you prefer, such as fettuccine or penne. Each type of pasta will absorb the sauce differently, providing a unique experience.
2. How can I make this dish dairy-free? For a dairy-free option, use coconut cream or cashew cream in place of heavy cream and omit the cheese or substitute with a dairy-free alternative.
3. Can I freeze this dish? Yes, you can freeze the cooked dish for up to 2 months. Thaw it overnight in the refrigerator before reheating to enjoy it at its best.
4. What if I can’t find provolone cheese? If provolone isn’t available, you can easily substitute it with other melting cheeses like mozzarella or gouda. Each cheese will impart its unique flavor while maintaining that creamy texture.
Conclusion: A Dish Made with Love
This Cheesesteak Tortellini in Rich Provolone Sauce is more than just a meal; it’s a heartfelt dish that brings joy to the dinner table. With its creamy, cheesy goodness and tender steak wrapped in delightful tortellini, it’s sure to become a beloved favorite in your household. Whether you’re cooking for family, friends, or simply for yourself, this dish is a reminder that food is not just about sustenance; it’s about connection, warmth, and creating lasting memories.
So gather your loved ones, whip up this delicious dish, and create moments that will last a lifetime. We can’t wait to hear your thoughts and stories about this Cheesesteak Tortellini Provolone Sauce recipe! Enjoy every bite, and remember cooking is a journey best shared.
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Cheesesteak Tortellini in Rich Provolone Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients:
For the Tortellini:
- 12 oz cheese tortellini (fresh or frozen)
For the Sauce:
- 1 lb ribeye steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
Preparation:
Step 1: Cooking the Tortellini Start by cooking the cheese tortellini according to the package instructions. Whether you use fresh or frozen tortellini, boiling them until al dente ensures that they hold their shape when combined with the rich sauce. Once cooked, drain and set aside, allowing the tortellini to rest while you prepare the sauce.
Step 2: Searing the Steak In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced ribeye steak or sirloin, seasoned with salt and pepper. Cook for about 3-4 minutes, or until the meat is browned but still tender. Remember, the goal is to achieve a perfect sear while keeping the steak juicy. Once done, remove the meat from the skillet and set it aside, allowing the flavors to mingle in the pan.
Step 3: Sautéing Vegetables In the same skillet, add the sliced onion and bell pepper. Sauté them until they become tender and fragrant, which should take about 4-5 minutes. The combination of sweet onions and vibrant bell peppers adds a lovely color and depth of flavor to the dish. When the onions are translucent and the peppers have softened, add the minced garlic, cooking for an additional 1-2 minutes until it’s fragrant.
Step 4: Creating the Sauce Pour in the beef broth and bring the mixture to a simmer. This step allows the flavors from the meat and vegetables to infuse into the broth. After a few minutes of simmering, reduce the heat and stir in the heavy cream. This is where the magic happens! The cream adds richness and a velvety texture to the sauce.
Step 5: Melting in the Cheese Gradually add the shredded provolone cheese to the sauce, stirring continuously until it melts completely. The cheese transforms the sauce into a luscious, creamy delight that clings beautifully to the tortellini. The rich, cheesy goodness of provolone pairs perfectly with the robust flavors of the steak and vegetables.
Step 6: Combining Everything Return the cooked steak to the skillet, mixing it well with the cheese sauce. The warmth of the sauce will reheat the steak without overcooking it, keeping it juicy and tender. Finally, add the cooked tortellini to the skillet, tossing gently to coat all the ingredients in that delicious cheese sauce.
Step 7: Garnishing and Serving Serve hot, garnished with freshly chopped parsley for a touch of color and freshness. The aroma wafting from the skillet will draw everyone to the table, and the sight of this creamy, indulgent dish will leave them eager for their first bite.
Notes
- Cutting the Steak: For easier slicing, place the steak in the freezer for about 30 minutes before cutting. This firms it up and makes it easier to get those thin slices.
- Don’t Overcook: Keep an eye on the steak while cooking; it should be tender and not overdone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 680
- Sodium: 900
- Protein: 35