Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients:
For the Tortellini:
1 lb beef steak, thinly sliced
2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
Salt and pepper to taste
1 package (18 oz) cheese tortellini
For the Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated provolone cheese
Salt and pepper to taste
A pinch of nutmeg (optional)
Directions:
Prepare the Tortellini:
Cook the tortellini according to package instructions, usually boiled in salted water for about 7-10 minutes until al dente. Drain and set aside.
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat.
Add the beef steak, season with salt and pepper, and sauté until browned and cooked through, about 3-4 minutes per side.
Remove the beef from the skillet and set aside.
In the same skillet, add more oil if needed, and sauté the onions and bell peppers until soft and slightly caramelized, about 5-7 minutes.
Make the Provolone Sauce:
In a saucepan, melt butter over medium heat.
Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually add milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Reduce heat to low and stir in the grated provolone cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
Assemble the Dish:
Combine the cooked tortellini, sautéed beef, onions, and bell peppers in the skillet.
Pour the provolone sauce over the mixture, gently stir to coat everything evenly.
Cook together for an additional 2-3 minutes to meld the flavors.
Serve hot, garnished with extra grated provolone if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 590 kcal | Servings: 4 servings