Ingredients
For the Tortellini:
12 oz cheese tortellini, fresh or frozen
For the Cheesesteak Mixture:
1 lb thinly sliced steak (such as ribeye or sirloin), cut into strips
1 small onion, thinly sliced
1 bell pepper, thinly sliced (green or red for color)
2 tbsp olive oil
Salt and pepper, to taste
For the Provolone Sauce:
1 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Instructions
Cook the Tortellini:
Cook the tortellini according to package instructions. Drain and set aside.
Prepare the Cheesesteak Mixture:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the sliced steak and cook until browned. Season with salt and pepper. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion and bell pepper until tender and caramelized, about 5-7 minutes. Remove from heat and set aside with the steak.
Make the Provolone Sauce:
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk, whisking constantly until smooth and thickened.
Add the shredded provolone and Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
Combine Everything:
In the skillet, add the cooked tortellini, steak, onions, and peppers. Pour the provolone sauce over the mixture and gently stir to coat everything evenly.
Serve:
Garnish with fresh parsley and enjoy your Cheesesteak Tortellini!
Tips:
Extra Richness: Add a splash of heavy cream to the provolone sauce for added creaminess.
Cheesy Swap: For a tangier flavor, try half provolone and half mozzarella.
Enjoy this creamy, comforting Cheesesteak Tortellini in Rich Provolone Sauce!
