Description
This Cheesesteak Tortellini in Provolone Sauce combines tender beef sirloin, sautéed peppers and onions, and cheese-filled tortellini in a rich, creamy provolone cheese sauce. Ready in just 30 minutes, it’s all the flavors of a classic Philly cheesesteak transformed into a comforting pasta dinner. The homemade cheese sauce uses simple ingredients – butter, flour, milk, provolone and parmesan – to create a silky coating that brings everything together perfectly.
Ingredients
Tortellini & Filling
- 1 package (20 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 lb beef sirloin, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1½ cups shredded provolone cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
Get your water boiling and salt it well – I use about a tablespoon of salt. Drop in the tortellini and cook them according to the package directions. Fresh ones float pretty quick, usually 3-4 minutes. Frozen takes longer, maybe 7-8 minutes. Drain them but don’t rinse – you want that starch to help the sauce stick.
Heat your oil in a big skillet – I use my cast iron. When it’s hot enough that a drop of water sizzles, add the beef. Don’t crowd it or it’ll steam instead of brown. Cook for 2-3 minutes until it gets those nice brown edges, then take it out.
Same pan, add the peppers and onions. They’ll pick up all those beefy bits from the bottom – that’s flavor gold right there. Cook them until they start getting soft and golden, about 5 minutes. Toss in the garlic for the last 30 seconds so it doesn’t burn.
This is where patience pays off. Melt the butter in a saucepan over medium heat. Whisk in the flour and let it cook for a minute – you don’t want raw flour taste in your sauce.
Now comes the tricky part – add the milk slowly while whisking constantly. Start with just a splash, whisk like crazy, then add a bit more. Keep going until all the milk is in and smooth. Let it bubble and thicken for 3-4 minutes, stirring often so it doesn’t stick.
Take it off the heat before adding the cheese. This prevents it from getting grainy. Stir in the provolone and Parmesan until they melt completely. Season with salt and pepper – taste as you go.
Dump everything into the cheese sauce – tortellini, beef, and all those beautiful peppers and onions. Fold it together gently so you don’t break the pasta. Serve it right away while the cheese is still melty and perfect.
Notes
Cut your steak against the grain or you’ll be chewing forever. I slice mine on an angle – looks fancier that way. Don’t skip the flour step or your cheese sauce will be a disaster. I’ve done this before and it’s not pretty.
Get some color on those peppers. That’s where all the good flavor comes from. I used to rush this part and wondered why it tasted bland. Keep heat low once cheese goes in the sauce or it’ll break.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American