Description
Tender cheese tortellini tossed with seared beef, caramelized onions and bell peppers, all enveloped in a silky provolone sauce for a cozy, cheesesteak-inspired pasta.
Ingredients
Scale
- 1 lb cheese tortellini, fresh or frozen
- 1 lb beef sirloin or ribeye, very thinly sliced
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 2 medium bell peppers, thinly sliced (one red, one green)
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, room temperature
- 2 cups provolone cheese, freshly shredded
- 1 tsp fine salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Preheat Your Equipment: Set a large skillet over medium high heat and a medium saucepan over medium heat. Bring a stockpot of well salted water to a boil.
- Combine Ingredients: Cook the tortellini according to package directions until just al dente. Drain and set aside.
- Prepare Your Cooking Vessel: Heat olive oil in the skillet. Add the sliced beef in a single layer and sear quickly until browned, 3 to 4 minutes. Transfer to a plate and keep warm.
- Assemble the Dish: In the same skillet add the onion and peppers. Cook, stirring occasionally, until softened and lightly caramelized, 7 to 8 minutes. Stir in the garlic and cook 30 seconds.
- Cook to Perfection: In the saucepan melt the butter. Whisk in the flour and cook 1 minute. Slowly whisk in the milk until smooth and slightly thickened. Stir in the shredded provolone until melted and silky, then season with the salt and black pepper.
- Finishing Touches: Return the beef to the skillet with the vegetables. Add the cooked tortellini, then pour the provolone sauce over everything. Toss gently until the pasta is evenly coated and glossy.
- Serve and Enjoy: Sprinkle with chopped parsley and serve hot.
Notes
- Salt pasta water generously to season the tortellini from within.
- For the smoothest sauce, use freshly shredded provolone and keep heat low once cheese is added.
- Slice beef while slightly chilled for thin, tender strips.
- Reheat leftovers gently with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 520
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: cheesesteak tortellini, provolone sauce, pasta skillet, weeknight dinner, philly cheesesteak pasta, comfort food