Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce

This indulgent dish brings together the comforting flavors of a Philly cheesesteak and cheesy tortellini. Tender beef, sautéed peppers, and onions are tossed with pillowy cheese tortellini and coated in a creamy provolone sauce that’s smooth, savory, and unforgettable.

Ingredients:

• 1 lb cheese tortellini (fresh or frozen)

• 1 tbsp olive oil

• 1 small onion, thinly sliced

• 1 bell pepper (any color), thinly sliced

• 2 cloves garlic, minced

• ½ lb shaved steak or thinly sliced sirloin

• Salt and pepper, to taste

For the Provolone Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 ½ cups milk (whole or 2%)

• 1 cup shredded provolone cheese (plus extra for topping)

• ¼ tsp garlic powder

• Pinch of salt and black pepper

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.

2. Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until soft and slightly caramelized, about 5–7 minutes. Add garlic and cook another 30 seconds.

3. Cook the steak: Push vegetables to the side and add the shaved steak. Season with salt and pepper and cook until just browned. Stir everything together and remove from heat.

4. Make the provolone sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking until smooth. Simmer for 3–4 minutes until thickened. Stir in provolone, garlic powder, salt, and pepper. Mix until melted and smooth.

5. Combine: Add cooked tortellini and steak mixture into the sauce. Toss to coat evenly.

6. Serve hot, optionally garnished with more provolone or fresh parsley.

Tips:

• Add mushrooms for more umami.

• Use mozzarella if you can’t find provolone.

• For a crispy finish, transfer to a baking dish, top with cheese, and broil for 2–3 minutes.