Description
Get ready to indulge in a delightful fusion of classic Philly cheesesteak flavors and comforting cheese tortellini! This mouthwatering dish combines tender beef, sautéed peppers and onions, and pillowy cheese-filled pasta, all smothered in a creamy, cheesy provolone sauce.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 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
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
Instructions
1. Start by cooking the tortellini according to the package instructions. Once cooked, drain the tortellini and toss it with the olive oil to prevent sticking.
2. In a skillet over medium heat, heat the olive oil. Add the sliced onions and bell peppers, and sauté until they are softened. Next, add the thinly sliced beef, season with salt and pepper, and cook until the beef is browned and cooked through.
3. In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually pour in the milk, whisking continuously, until the sauce thickens. Remove the pan from the heat and stir in the shredded provolone cheese until it’s melted and the sauce is smooth. Season with salt and pepper to taste.
4. Finally, toss the cooked tortellini with the cheesesteak filling and the creamy provolone sauce. Serve the Cheesesteak Tortellini in Rich Provolone Sauce warm and enjoy every delectable bite!
Notes
For the best texture and flavor, opt for thinly sliced ribeye or sirloin steak.
Be sure to sauté the onions and bell peppers until they’re softened and slightly caramelized. This will bring out their natural sweetness and enhance the overall flavor profile of the dish. Additionally, don’t overcook the beef – you want it to be tender and juicy, not tough or dry.
The provolone sauce should be thick and creamy, but not too heavy or gloppy. If the sauce seems too thick, you can thin it out by adding a splash of milk. Conversely, if it’s too thin, let it simmer for a bit longer to allow the flour to fully thicken the sauce.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
- Cholesterol: 80