Step 3: Make the Creamy Provolone Sauce
- In a separate saucepan, melt 2 tbsp butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux (this removes the raw flour taste).
- Slowly whisk in the warm milk, stirring constantly to prevent lumps.
- Add the heavy cream and simmer until slightly thickened.
- Stir in the shredded provolone and Parmesan cheese until melted and smooth.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
Step 4: Combine and Serve
- Add the cooked tortellini to the skillet with the beef and peppers.
- Pour the creamy provolone sauce over the mixture.
- Toss gently until every piece of pasta is coated in the sauce and the flavors are well combined.
- Garnish with fresh parsley before serving.
Serving Suggestions
- Pair with a crisp side salad for balance.
- Serve with garlic bread or a warm baguette to soak up the extra sauce.
- For a richer twist, sprinkle extra provolone on top and broil for a few minutes until bubbly.
Why This Recipe Works
This dish captures the essence of a Philly cheesesteak—savory steak, caramelized onions, and peppers—but makes it heartier by using cheese-filled tortellini. The creamy provolone sauce ties everything together, creating a decadent pasta dish that feels familiar yet unique.
It’s weeknight-friendly but also impressive enough to serve at a gathering. Every bite gives you the chew of pasta, the richness of beef, and the gooey comfort of melted cheese.
Would you like me to also create a baked version of this recipe (like a casserole with a golden cheesy crust), or keep it as a skillet-style dinner?
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