Description
Philly cheesesteak tortellini delivers classic sandwich flavors in a comforting pasta dish. Melted provolone, tender beef, and caramelized onions create a rich, memorable meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (450g) beef sirloin or ribeye, thinly sliced
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 1 cup (100g) shredded provolone cheese
- ½ cup (50g) shredded mozzarella cheese
- 2 cups (480ml) milk (whole or 2%)
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- ¼ tsp nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
- Extra provolone for sprinkling
Instructions
- Meat Preparation: Sear beef strips in a scorching skillet until achieving a golden-brown caramelized crust, then transfer to a holding plate while preserving the concentrated meat essence.
- Vegetable Foundation: Within the same skillet, sweat bell peppers, onions, and garlic until softened and translucent, developing a robust aromatic base for the dish.
- Flavor Enhancement: Reunite beef with vegetable mixture, deglazing with Worcestershire sauce and seasoning comprehensively with salt and black pepper to create a harmonious flavor profile.
- Pasta Technique: Immerse tortellini in vigorously boiling salted water, cooking until they achieve perfect buoyancy and al dente texture, then drain carefully.
- Sauce Creation: Construct a classic roux by melting butter and integrating flour, whisking continuously to form a smooth golden foundation for the provolone sauce.
- Sauce Development: Gradually incorporate milk into the roux, stirring persistently to prevent lumps while allowing the mixture to simmer and thicken into a luxurious consistency.
- Cheese Integration: Reduce heat and fold provolone and mozzarella cheeses into the sauce, melting smoothly and adding a delicate hint of nutmeg for complex depth.
- Final Assembly: Gently combine tortellini and cheesesteak mixture into the creamy provolone sauce, ensuring thorough and elegant coating of each component.
- Presentation: Plate the dish, garnishing with fresh chopped parsley and an additional sprinkle of provolone cheese to elevate the visual and flavor complexity.
Notes
- Optimize Meat Searing: Brown beef strips quickly on high heat for maximum flavor, avoiding overcrowding the pan to ensure proper caramelization and prevent steaming.
- Temperature Control for Sauce: Maintain low, steady heat when creating the roux and adding cheese to prevent separation and achieve a smooth, creamy consistency without burning.
- Tortellini Texture Trick: Cook pasta just until floating and al dente, then immediately drain and briefly rinse to stop cooking process and prevent mushy texture.
- Dietary Adaptation Options: Swap beef for plant-based alternatives like portobello mushrooms or seitan for vegetarian version; use gluten-free tortellini and flour for celiac-friendly preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 590
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg