Cheesesteak Tortellini Provolone Sauce (Print Version)
# Ingredients:
→ Tortellini
01 -
1 lb cheese tortellini (fresh or frozen)
02 -
1 tablespoon olive oil
→ Cheesesteak Filling
03 -
1 lb thinly sliced beef steak (such as ribeye or sirloin)
04 -
1 tablespoon olive oil
05 -
1 large onion, sliced
06 -
1 green bell pepper, sliced
07 -
Salt and pepper to taste
→ Provolone Sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
2 cups milk
11 -
1 cup shredded provolone cheese
12 -
Salt and pepper to taste
# Instructions:
01 -
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
02 -
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.
03 -
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.
04 -
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.