Cheesesteak Tortellini with Creamy Provolone Sauce
Indulge in the delicious world of Cheesesteak Tortellini with Creamy Provolone Sauce, a dish that marries the rich flavors of savory steak and creamy cheeses in delightful pasta form. This recipe is perfect for those bustling weeknights or cozy family dinners, offering both comfort and satisfaction.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb thinly sliced steak (sirloin or ribeye)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1½ cups heavy cream
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
Instructions
- Cook the tortellini in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Season and sauté the sliced steak for about 3–4 minutes until browned; remove and set aside.
- In the same skillet, melt butter over medium heat. Sauté onion until translucent; add garlic and cook for an additional minute.
- Stir in flour to create a roux, then gradually whisk in beef broth followed by heavy cream. Bring to a simmer.
- Add provolone and mozzarella cheese, stirring until melted into a creamy sauce.
- Return the steak to the skillet and gently toss with cooked tortellini until well coated with sauce.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg