Here is the recipe for Creamy Cheesesteak Tortellini in Provolone Sauce:
Indulge in the rich flavors of Philadelphia with Creamy Cheesesteak Tortellini in Provolone Sauce, a twist on the classic Italian-American dish. This creamy, cheesy, and savory pasta dish combines the tender taste of steak with the comfort of homemade tortellini, all wrapped up in a velvety Provolone cheese sauce. Every bite is a celebration of flavors, textures, and indulgence, perfect for a special occasion or a cozy night in. Whether you're a cheese lover, a meat enthusiast, or a pasta aficionado, this recipe is sure to become a new favorite.
Ingredients:
* 12 oz (340g) tortellini (cheese or meat-filled)
* 1 lb (450g) ribeye or strip loin steak, sliced thinly
* 2 tablespoons (30g) unsalted butter
* 2 tablespoons (30g) all-purpose flour
* 1 cup (240ml) heavy cream
* 1/2 cup (120ml) whole milk
* 1 cup (120g) shredded Provolone cheese
* 1/4 cup (30g) grated Parmesan cheese
* 1 teaspoon dried basil
* 1/2 teaspoon garlic powder
* Salt and pepper, to taste
* Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the tortellini according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add the sliced steak and cook for 2-3 minutes per side, or until cooked to desired doneness. Remove from heat and let cool.
4. In the same skillet, whisk together flour, heavy cream, whole milk, Provolone cheese, Parmesan cheese, basil, garlic powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes or until the sauce thickens.
5. Add the cooked steak to the skillet and stir to combine. Add the cooked tortellini and toss to coat with the Provolone sauce.
6. Transfer the pasta to a serving dish and garnish with chopped parsley, if desired.
CookTime: 20-25 minutes
PrepTime: 15-20 minutes
TotalTime: 35-45 minutes
Variations:
* Add some spice to your life by substituting the Provolone cheese with a spicy cheddar or pepper jack.
* Make it a vegetarian option by swapping out the steak for sautéed mushrooms or roasted eggplant.
* Give it a Mediterranean twist by adding some chopped Kalamata olives and sun-dried tomatoes to the Provolone sauce.
* Add some crunch by sprinkling toasted breadcrumbs or chopped nuts on top of the dish before serving.
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