Cheesesteak Tortellini Provolone
A rich and flavorful dish combining tender cheese tortellini with sautéed beef, peppers, and onions, all tossed in a creamy provolone sauce seasoned with Italian herbs.
Equipment
- 1 large pot
- 1 large skillet
- 1 medium saucepan
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak ribeye or sirloin
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente.
- Drain tortellini and toss with 1 tablespoon olive oil; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add beef, onions, and green bell pepper; sprinkle with Italian seasoning and cook, stirring frequently, until beef is browned and vegetables are tender.
- Season with salt and pepper, then remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat and whisk in flour to form a roux.
- Gradually add milk while whisking constantly, cooking until sauce thickens.
- Lower heat and stir in shredded provolone cheese and Italian seasoning until smooth and melted.
- Season sauce with salt and pepper to taste.
- Add cooked tortellini and provolone sauce to the skillet with cheesesteak filling; gently toss to coat evenly.
- Warm through on low heat then serve immediately, optionally garnished with extra provolone and Italian seasoning.
Notes
- Use ribeye for more flavor or sirloin for leaner meat.
- Fresh tortellini adds better texture than frozen.
- Leftovers keep well refrigerated for up to 2 days.