Description
Philly-inspired cheesesteak tortellini blends hearty pasta with classic sandwich flavors, creating a mouthwatering fusion of comfort and creativity. Rich beef, melted provolone, and tender tortellini come together in a dish you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb cheese tortellini (fresh or frozen)
Cooking Fat:
- 1 tablespoon olive oil
Seasonings:
(None specified in original recipe)
Instructions
- Boil tortellini in salted water until perfectly tender, following package guidelines. Drain carefully and lightly coat with olive oil to prevent clumping, then reserve for later assembly.
- Create the signature cheesesteak component by searing beef strips in a hot skillet with olive oil. Quickly sauté onions and green peppers alongside the meat, allowing vegetables to caramelize and beef to develop rich golden-brown edges. Season generously with salt and black pepper during cooking.
- Craft a velvety provolone sauce by whisking butter and flour together to form a smooth roux. Slowly stream milk into the mixture, continuously stirring to eliminate potential lumps. Simmer until sauce reaches a luxurious, creamy consistency.
- Incorporate shredded provolone into the sauce, stirring until completely melted and creating a silky, luxurious texture. Adjust seasoning with additional salt and pepper to enhance flavor profile.
- Merge all components by gently folding tortellini, cheesesteak mixture, and provolone sauce together in the skillet. Ensure every pasta pocket is thoroughly coated and heated evenly.
- Transfer the completed dish to serving plates, optionally garnishing with extra provolone cheese for added richness and visual appeal. Serve immediately while sauce remains warm and glossy.
Notes
- Prevent Tortellini Sticking: Toss cooked tortellini with olive oil to keep the pasta pieces separated and prevent clumping during mixing.
- Enhance Meat Tenderness: Allow beef to rest briefly after cooking to help retain moisture and ensure a more tender, juicy texture.
- Sauce Smoothness Trick: Gradually add milk to the roux while constantly whisking to create a silky, lump-free provolone sauce with perfect consistency.
- Dairy-Free Adaptation: Substitute provolone with dairy-free cheese alternatives or nutritional yeast for a lactose-intolerant friendly version of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 10 mg