Introduction
Cheesesteak tortellini in rich provolone sauce is the ultimate comfort dish, combining the savory flavors of a classic Philly cheesesteak with the hearty, cheesy goodness of tortellini. This fusion recipe offers a creamy, indulgent sauce loaded with sautéed steak and vegetables, coating tender tortellini for a meal that is both satisfying and packed with flavor.
Overview of the Recipe
This dish features tender steak strips, caramelized onions, and bell peppers cooked in a creamy provolone cheese sauce, tossed with tortellini for an unforgettable meal. It’s a hearty recipe that is perfect for weeknight dinners or when you’re in the mood for something indulgent and filling.
History and Origin
The Philly cheesesteak sandwich, originating in Philadelphia, Pennsylvania, is a beloved American classic known for its thinly sliced steak, caramelized onions, and melted cheese. This recipe takes the essence of the cheesesteak and reinvents it as a pasta dish, adding richness with a provolone-based sauce and the tender bite of tortellini.
Ingredients
For 4 servings:
- 12 ounces cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 1 pound steak (sirloin or ribeye), thinly sliced
- 1 medium onion, thinly sliced
- 1 bell pepper (red, green, or yellow), thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: fresh parsley, chopped (for garnish)