Cheesesteak Tortellini in Creamy Provolone Sauce
A delightful twist on the classic cheesesteak sandwich, featuring tender cheese tortellini in a rich and creamy provolone sauce.
Ingredients
For the Tortellini and Beef
- 1 lb cheese tortellini (fresh or frozen) Use according to package instructions.
- 1 tbsp olive oil (for tortellini) To prevent sticking.
- 1 lb thinly sliced beef steak (ribeye or sirloin) Choose high-quality meat for best flavor.
- 1 tbsp olive oil (for beef)
- 1 large onion Thinly sliced.
- 1 green bell pepper green bell pepper Thinly sliced.
- 1 tsp Italian seasoning
- to taste Salt and pepper
For the Creamy Sauce
- 2 tbsp butter For sauce preparation.
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese Can substitute with other cheeses.
- 1 tsp Italian seasoning (for sauce)
- to taste Salt and pepper (for sauce)
Instructions
Preparation
- In a pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside, tossing with 1 tablespoon of olive oil to prevent sticking.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add sliced onion and green bell pepper. Cook until softened, about 5-7 minutes. Add the cooked beef back into the skillet.
Making the Sauce
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5-7 minutes.
- Stir in the shredded provolone cheese and 1 teaspoon of Italian seasoning until smooth. Season with salt and pepper to taste.
Combining
- Add the cooked tortellini to the beef and vegetable mixture. Pour the creamy provolone sauce over the top and gently mix until everything is well combined and heated through.
- Serve immediately, garnished with extra shredded provolone or a sprinkle of fresh parsley.
Notes
For storage, let the tortellini cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore the creamy texture. Customize the sauce with different types of cheese for a unique twist.