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Provolone Cheese Tortellini with Steak combines hearty pasta comfort with bold sandwich flavors. Soft tortellini meets juicy beef strips wrapped in creamy provolone sauce - it's the ultimate comfort food mashup. This crowd-pleaser works great for casual family dinners or when friends stop by. It's super simple to throw together but tastes like you spent hours cooking.
What makes this dish special
This meal brings together two favorites in one plate: the juicy goodness of cheesesteak sandwiches with the soft bite of stuffed pasta. The velvety provolone sauce ties everything together while the peppers and onions add nice crunch and flavor. You can whip it up quickly on busy nights or serve it to impress dinner guests - it's both easy and mouthwatering good.
Key ingredients
- Cheese tortellini: 450 g, either from the freezer or refrigerated section, cooked until just tender.
- Beef steak: 450 g, cut in thin strips, ribeye or sirloin work best for tenderness.
- Onion: 1 large, sliced thin for sweetness when cooked down.
- Green bell pepper: 1, cut into strips for color and crunch.
- Olive oil: 2 tablespoons, used for cooking both pasta and meat mixture.
- Butter: 2 tablespoons, needed to start your sauce base.
- All-purpose flour: 2 tablespoons, helps thicken up your sauce nicely.
- Milk: 2 cups, room temperature works best for smooth results.
- Shredded provolone: 1 cup, creates that rich cheesy flavor throughout.
- Salt and pepper: To taste, brings out all the flavors in your dish.
Creating your dish
- Get your pasta ready
- Cook 450 g tortellini following package directions until they're just tender. Drain them well, then toss with 1 tablespoon olive oil so they don't stick together. Set them aside.
- Make your cheesesteak mixture
- Heat 1 tablespoon olive oil in a big skillet over medium-high heat. Toss 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 as you like. Put this aside when done.
- Create your cheese sauce
- Melt 2 tablespoons butter in a pot over medium heat. Stir in 2 tablespoons flour until blended. Slowly pour in 2 cups milk while stirring constantly to avoid lumps. Let it thicken, then mix in 1 cup shredded provolone until melted smooth. Season with salt and pepper.
- Put it all together
- In a large pan, gently combine your cooked tortellini, meat mixture, and provolone sauce. Warm everything through on low heat so all ingredients get coated in sauce. Serve right away, with extra cheese on top if you want.
Tips for amazing results
Try to grab fresh tortellini from your grocery store's refrigerated section if you can, and don't skimp on the steak quality. Good meat makes a huge difference in flavor and texture. Want a kick? Throw in some red pepper flakes while making your sauce. Pair this rich dish with a simple green salad or garlic bread to round out your meal.
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Storing and reheating
Any leftovers will keep in a sealed container in your fridge for about 2-3 days. When you're ready to eat them, warm everything in a skillet over low heat or pop it in the oven at 350°F until hot throughout. A splash of milk will help bring back the creamy texture if the sauce has thickened too much.
Frequently Asked Questions
- → What cut of beef works best for this dish?
- Thinly sliced ribeye or sirloin works great. Ask your butcher to slice it for you, or do it yourself when it’s slightly frozen.
- → Can you use frozen tortellini?
- Yes, both fresh and frozen tortellini work fine. Just follow the package instructions for cooking time.
- → How do I thicken the sauce if needed?
- Let it simmer gently for longer. If needed, stir in a teaspoon of flour mixed with cold milk.
- → Can this be made ahead of time?
- It’s best served fresh since the sauce thickens as it cools. If needed, reheat gently and add a bit of milk to adjust the consistency.
- → What veggies can I add?
- Mushrooms, red or yellow peppers are great. For extra heat, toss in some jalapenos.