Description
This Cheesesteak Tortellini in Rich Provolone Sauce blends tender cheese tortellini with seasoned beef, sautéed peppers, and onions all simmered in a silky provolone cheese sauce. A skillet full of comfort and flavor perfect for weeknight dinners.
Ingredients
1 pound ground beef or thinly sliced steak
1 tablespoon olive oil
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
20 ounces refrigerated cheese tortellini
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
Optional: red pepper flakes or chopped parsley
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef or steak and cook until browned. Remove and set aside.
2. In the same skillet, sauté onions and bell peppers for 5–7 minutes until soft. Add garlic and cook another 30 seconds.
3. Push veggies to one side of the skillet. Melt butter in the cleared space, whisk in flour, and cook for 1 minute to make a roux. Gradually whisk in milk and cook until slightly thickened.
4. Lower heat and stir in provolone and parmesan until smooth. Season with salt, pepper, and smoked paprika.
5. Add the cooked beef and uncooked tortellini to the skillet. Stir to coat, cover, and simmer for 5–7 minutes until tortellini is tender. Garnish and serve.
Notes
Use refrigerated tortellini for faster cooking.
Don’t overcook the tortellini—check at 5 minutes.
For extra richness, add a splash of cream to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
Keywords: cheesesteak tortellini, creamy provolone sauce