What is the best cheese substitute for provolone?

If you’re out of provolone or prefer another cheese, mozzarella or Monterey Jack are excellent substitutes. Both melt beautifully and pair well with the rich, creamy sauce in cheesesteak tortellini in rich provolone sauce . For a sharper flavor, try aged cheddar or parmesan.

What is the best cheese substitute for provolone?

If you’re out of provolone or prefer another cheese, mozzarella or Monterey Jack are excellent substitutes. Both melt beautifully and pair well with the rich, creamy sauce in cheesesteak tortellini in rich provolone sauce . For a sharper flavor, try aged cheddar or parmesan.

Can I make this dish ahead of time?

Absolutely! You can prepare the sauce and cook the tortellini in advance. Store them separately in airtight containers in the fridge. When you’re ready to serve, simply reheat the sauce over low heat, adding a splash of milk to restore its creamy consistency, and combine with the tortellini.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat, adding a bit of milk or broth to loosen the sauce. Stir gently to avoid breaking the tortellini.

Is it possible to make this dish vegan?

Yes, it is! Use plant-based tortellini and replace the provolone sauce with a creamy cashew or almond-based alternative. Opt for mushrooms or plant-based meat substitutes to replicate the beef’s texture.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Description

Indulge in the creamy and savory goodness of Cheesesteak Tortellini in Rich Provolone Sauce. This hearty dish combines tender beef, cheese-filled tortellini, and a luscious provolone cheese sauce to create a comforting meal that’s perfect for family dinners or special occasions. It’s easy to customize, making it a versatile favorite for all tastes!

Ingredients

Scale

12 oz cheese tortellini (fresh or frozen)
1 lb thinly sliced beef steak (ribeye or sirloin)
1 large onion, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 ½ cups shredded provolone cheese
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
Optional: fresh parsley for garnish, crushed red pepper for spice

Instructions

Cook the Tortellini:
Bring a pot of salted water to a boil. Cook tortellini according to package instructions, but stop 1 minute early. Drain and toss with olive oil to prevent sticking.
Prepare the Beef and Onions:
Heat olive oil in a skillet over medium-high heat. Add sliced onions and sauté until golden. Add thinly sliced beef and cook until just browned. Remove from heat and set aside.
Make the Provolone Sauce:
In a large saucepan, melt butter over medium heat. Stir in flour to create a roux. Gradually add milk, whisking continuously until the mixture thickens. Reduce heat to low and add shredded provolone, stirring until fully melted. Season with salt and pepper.
Combine and Cook:
Add the cooked tortellini, beef, and onions to the provolone sauce. Stir gently to coat the tortellini evenly with the sauce.
Serve and Garnish:
Serve immediately, garnished with fresh parsley or crushed red pepper for an added kick.

Notes

Feel free to customize this recipe with your favorite vegetables or alternative cheeses. Leftovers can be stored in an airtight container and reheated with a splash of milk to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stove Cooking
Cuisine: Fusion (American & Italian)

Nutrition

Serving Size: 1 bowl (1/4 of the recipe)
Calories: 520kcl
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: :2g
Protein: 26g
Cholesterol: 85mg

Keywords: cheesesteak tortellini, provolone sauce, creamy tortellini, Philly cheesesteak pasta, comfort food recipe