Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:

For the Tortellini:

• 1 lb cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil

For the Cheesesteak Filling:

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

For the Provolone Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded provolone cheese
• Salt and pepper to taste

Directions:

1. Cook the Tortellini:
   • Cook the tortellini according to package instructions until al dente.
   • Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
2. Prepare the Cheesesteak Filling:
   • 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, about 5-7 minutes.
   • Season with salt and pepper. Set aside.
3. Make the Provolone Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Whisk in the flour to form a roux and cook for about 1-2 minutes until lightly golden.
   • Gradually add the milk, whisking continuously to prevent lumps.
   • Continue cooking until the sauce thickens, about 5-7 minutes.
   • Reduce the heat to low and stir in the shredded provolone cheese until melted and smooth.
   • Season with salt and pepper to taste.
4. Combine and Serve:
   • In the skillet with the cheesesteak filling, add the cooked tortellini and pour in the provolone sauce.
   • Toss gently to coat the tortellini and filling evenly with the sauce.
   • Heat through for a few minutes.
   • Serve immediately, garnished with additional provolone cheese if desired.

Tips for Success:

• Thinly Slice the Beef: For easier slicing, partially freeze the steak for about 20-30 minutes before slicing.
• Prevent Lumps in the Sauce: Ensure you whisk continuously when adding the milk to the roux to achieve a smooth, lump-free sauce.
• Flavor Variations: Add mushrooms or substitute the green bell pepper with red or yellow bell peppers for a different flavor profile.

Serving Suggestions:

Pair this rich and hearty dish with a light side salad or some crusty garlic bread to balance the meal. A glass of red wine or a cold beer would also complement the flavors beautifully.

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