Introduction
This Savory Cheesesteak Tortellini in Creamy Provolone Sauce is a delicious twist on a classic Philly cheesesteak. With the rich flavor of provolone cheese, tender tortellini, and savory beef, it’s a perfect dish that brings comfort food to a new level. Here’s an overview of the dish, from its ingredients to variations and tips for making the perfect plate.
The History of Ingredients
- Cheesesteak: Originating from Philadelphia in the 1930s, the cheesesteak sandwich has become an iconic American dish. It’s made with thinly sliced beef, often ribeye, and melted cheese, typically provolone or Cheez Whiz, served on a hoagie roll.
- Tortellini: An Italian pasta shaped like small rings, filled with various ingredients such as cheese, meat, or vegetables. It’s a versatile pasta, loved in many dishes, and adds a unique texture to this dish.
- Provolone Cheese: Provolone is an Italian semi-hard cheese made from cow’s milk. It has a mild, slightly tangy flavor and is often used in Italian cooking, making it perfect for this creamy sauce.
Breakdown of Ingredients
- Beef: Thinly sliced ribeye steak or flank steak is perfect for replicating the classic cheesesteak flavor.
- Tortellini: Cheese-filled or meat-filled tortellini, depending on your preference.
- Provolone Cheese: The star of the creamy sauce, lending its smooth texture and slightly tangy flavor.
- Heavy Cream: For creating the rich, velvety cream sauce.
- Onions & Peppers: Caramelized onions and bell peppers add sweetness and balance the savory beef.
- Garlic: For added depth of flavor.
- Seasoning: Salt, pepper, and optional steak seasoning or Worcestershire sauce to enhance the beef’s flavor.
Step-by-Step Recipe
Ingredients:
- 1 lb thinly sliced ribeye steak (or flank steak)
- 1 package cheese or meat-filled tortellini
- 1 cup provolone cheese, shredded
- 1/2 cup heavy cream
- 1 medium onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 tbsp steak seasoning, 1 tsp Worcestershire sauce
Instructions:
- Prepare the Tortellini: Cook the tortellini according to package instructions. Drain and set aside.
- Cook the Beef: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef with salt, pepper, and optional steak seasoning. Sear the beef for 3-4 minutes on each side, or until browned and cooked through. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the sliced onions and bell peppers for 5-6 minutes, until they soften and caramelize. Add the minced garlic and cook for another 1-2 minutes.
- Make the Creamy Sauce: Lower the heat to medium. Add the heavy cream to the skillet, stirring to combine with the vegetables. Let it simmer for 2-3 minutes until it begins to thicken slightly.
- Add the Cheese: Stir in the shredded provolone cheese and continue stirring until the sauce becomes smooth and creamy. Season with salt and pepper to taste. If desired, add a splash of Worcestershire sauce for a more savory depth.
- Combine: Add the cooked tortellini and beef to the skillet, stirring until everything is well-coated in the creamy sauce. Heat through for another 2 minutes, ensuring all ingredients are combined.
- Serve: Garnish with extra provolone or freshly ground black pepper, and serve hot!
Tips for the Perfect Cheesesteak Tortellini:
- Choose the Right Beef: Ribeye is the most popular choice for cheesesteaks due to its marbling and tenderness. If you prefer leaner beef, flank steak works well.
- Don’t Overcook the Beef: Since it’s sliced thinly, the beef cooks quickly. Avoid overcooking it, as it can become tough.
- Use Fresh Tortellini: Fresh or refrigerated tortellini works best for a tender, soft bite, though frozen can also be used.
- Control the Sauce Consistency: If the sauce is too thick, add a splash of milk or chicken broth to loosen it up. If it’s too thin, let it simmer a bit longer.
Variations and Customizations:
- Vegetarian Option: Substitute the beef with grilled mushrooms, zucchini, or a plant-based protein like tofu or tempeh.
- Cheese Variations: Swap out provolone for mozzarella, gouda, or even cheddar for a different flavor.
- Spice it Up: Add sliced jalapeños, hot sauce, or a sprinkle of crushed red pepper flakes to introduce some heat.
- Add Bacon: Crispy bacon bits can add a smoky flavor to the dish.
- Make it a Casserole: After combining the tortellini and sauce, transfer everything to a baking dish, top with more cheese, and bake at 375°F for 10-15 minutes for a crispy top.
Health Considerations and Nutritional Value:
This dish is indulgent, but there are ways to make it a bit lighter or more balanced:
- Lower Fat: Use half-and-half or a lighter cream substitute instead of heavy cream.
- Protein Boost: Add extra vegetables or lean protein options like chicken breast or turkey to make the dish heartier.
- Whole Wheat Tortellini: Use whole wheat or gluten-free tortellini for a healthier alternative.
- Portion Control: Serve smaller portions if you’re watching calorie intake.
A typical serving of this dish (1/4 of the recipe) may contain around 600-800 calories, depending on the specific ingredients and portion size. This includes a good amount of protein from the beef and cheese, but also higher fat content from the cream and cheese. To reduce the calorie load, consider reducing the cheese or cream, or using lower-fat alternatives.
FAQ
Q: Can I use a different type of cheese for the sauce? A: Yes! Mozzarella, cheddar, or gouda could all work as substitutes for provolone. Just be sure to adjust the amount depending on the cheese’s meltability and flavor strength.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the components ahead of time, such as cooking the beef, vegetables, and tortellini, and storing them separately. When ready to serve, simply reheat the beef and vegetables, add the cream and cheese, and toss with the tortellini.
Q: How can I make the dish spicier? A: You can add red pepper flakes, fresh jalapeños, or hot sauce to the sauce for a bit of a kick. If you prefer a milder flavor, skip the spice.
Q: Can I use a different pasta? A: Absolutely! Any type of pasta like fettuccine or penne will work. The key is to match the pasta’s texture with the creamy sauce.
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
- For the Tortellini:
- – 1 package 20 oz cheese tortellini
- – 1 tablespoon olive oil
- – 1 lb beef sirloin thinly sliced
- – 1 green bell pepper sliced
- – 1 onion sliced
- – 2 cloves garlic minced
- For the Sauce:
- – 2 tablespoons butter
- – 2 tablespoons all-purpose flour
- – 2 cups whole milk
- – 1 1/2 cups shredded provolone cheese
- – 1/2 cup grated Parmesan cheese
- – Salt and pepper to taste
Instructions
- Prepare the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned. Remove and set aside.
- In the same skillet, add bell pepper, onion, and garlic. Cook until softened.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened.
- Stir in provolone and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked tortellini, beef, and vegetables to the cheese sauce. Stir to combine.
- Transfer to a serving dish and enjoy hot.
Notes
Approximate Nutrition Information per Serving:
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 700mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 28g