Cheesesteak Tortellini in Rich Provolone Sauce
This Cheesesteak Tortellini in Rich Provolone Sauce combines the hearty flavors of a classic Philly cheesesteak with tender cheese tortellini, all enveloped in a creamy provolone sauce. It's a comforting and indulgent dish that's perfect for a cozy dinner.
Yield: 4
Materials
For the Tortellini:
- - 1 lb cheese tortellini fresh or frozen
- - 1 tablespoon olive oil
For the Cheesesteak Filling:
- - 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
For the Provolone Sauce:
- - 2 tablespoons butter
- - 2 tablespoons all-purpose flour
- - 2 cups milk
- - 1 cup shredded provolone cheese
- - Salt and pepper to taste
Instructions
Cook the Tortellini:
- Cook the tortellini according to package instructions until al dente.
- Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the Cheesesteak Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 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.
Make the Provolone Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour to form a roux.
- Gradually add milk, whisking continuously to prevent lumps.
- Continue cooking until the sauce thickens.
- Reduce heat to low and stir in shredded provolone cheese until melted and smooth.
- Season with salt and pepper.
Combine and Serve:
- Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet.
- Toss gently to coat the tortellini and filling evenly with the sauce.
- Heat through, then serve immediately, garnished with additional provolone if desired.