Description
A comforting and hearty twist on a classic sandwich, Cheesesteak Tortellini in Rich Provolone Sauce brings together cheesy tortellini, tender beef, sautéed peppers and onions, all smothered in a creamy provolone sauce.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Instructions
1. Cook the tortellini according to package instructions until al dente.
2. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.
5. In a saucepan, melt the butter over medium heat.
6. Whisk in flour to form a roux.
7. Gradually add milk, whisking continuously to prevent lumps.
8. Continue cooking until the sauce thickens. Reduce heat to low.
9. Stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.
10. Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet.
11. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through.
12. Serve immediately, garnished with additional provolone if desired.
Notes
Use freshly shredded provolone for best melting results.
Ribeye gives the most flavor, but sirloin is a leaner alternative.
Customize by adding mushrooms or swapping bell pepper colors.
Leftovers can be stored in the fridge for up to 3 days.