Cheesesteak Tortellini Provolone Sauce (Print Version)
# Ingredients:
→ Tortellini
01 -
1 pound cheese tortellini, fresh or frozen
02 -
1 tablespoon olive oil
→ Cheesesteak Filling
03 -
1 pound thinly sliced beef steak, ribeye or sirloin
04 -
1 tablespoon olive oil
05 -
1 large onion, thinly sliced
06 -
1 green bell pepper, thinly sliced
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Provolone Sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
2 cups whole milk
13 -
1 cup provolone cheese, shredded
14 -
1 teaspoon Italian seasoning
15 -
Salt, to taste
16 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions until al dente. Drain well, then toss with 1 tablespoon olive oil to prevent sticking. Set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced beef, onion, and green bell pepper. Sprinkle with Italian seasoning. Sauté, stirring frequently, until beef is browned and vegetables are softened. Season with salt and black pepper to taste. Transfer to a plate and set aside.
03 -
Melt butter in a medium saucepan over medium heat. Add flour and whisk until a smooth roux forms, about 1 minute. Gradually pour in milk while whisking constantly. Simmer, whisking, until the sauce thickens. Lower heat, add shredded provolone and Italian seasoning. Stir until cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
04 -
Return the cheesesteak filling to the skillet. Add cooked tortellini and provolone sauce. Gently toss to coat evenly. Warm briefly over low heat. Serve immediately and garnish with additional provolone and Italian seasoning, if desired.
# Notes:
01 -
For best results, use ribeye or sirloin steak and slice it as thinly as possible for even browning.