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Cheesesteak Tortellini in a Rich Provolone Sauce

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A savory fusion of creamy provolone sauce, tender cheesesteak topping, and al dente tortellini. This dish is packed with flavor and comfort, making it perfect for a cozy dinner.

Ingredients

Scale

For the Tortellini:

  • 450 g (1 lb) cheese tortellini (fresh or frozen)
  • 1 tbsp olive oil

For the Cheesesteak Topping:

  • 450 g (1 lb) thinly sliced beef steak (ribeye or sirloin)
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • Salt and pepper, to taste

For the Provolone Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup grated provolone cheese
  • Salt and pepper, to taste

Instructions

  • Cook the Tortellini:
    • Cook the tortellini according to the package directions until al dente.
    • Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
  • Prepare the Cheesesteak Topping:
    • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    • Add the sliced steak, onion, and green bell pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender.
    • Season with salt and pepper to taste. Remove from heat and set aside.
  • Make the Provolone Sauce:
    • In a saucepan, melt the butter over medium heat.
    • Whisk in the flour to form a roux. Cook for about 1 minute, stirring constantly.
    • Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
    • Reduce the heat to low and stir in the grated provolone cheese until melted and smooth.
    • Season with salt and pepper to taste.
  • Assemble and Serve:
    • In the skillet with the cheesesteak topping, combine the cooked tortellini and provolone sauce.
    • Toss gently to coat everything evenly with the creamy sauce.
    • Heat over low heat until warmed through.
    • Serve immediately, garnished with additional grated provolone if desired.

Notes

  • For extra flavor, add some sautéed mushrooms or a sprinkle of chili flakes for heat.
  • You can swap the provolone for mozzarella for a milder, more melty texture.

Nutrition

Find it online: https://easyfoodflash.com/cheesesteak-tortellini-in-a-rich-provolone-sauce/