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:
- 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.
- 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.
- 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.
- 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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