Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients:
For the Tortellini:
1 lb cheese tortellini (either fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Sauce:
1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (or heavy cream for added richness)
1 cup shredded provolone cheese
½ cup shredded mozzarella cheese
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
1. Cook the Tortellini:
Begin by bringing a large pot of salted water to a boil. Prepare the tortellini according to the package instructions. Once cooked, drain and toss with olive oil, then set aside.
2. Prepare the Cheesesteak Filling:
In a large skillet over medium-high heat, cook the steak pieces until they are browned, approximately 2-3 minutes. Remove the steak from the skillet and set aside.
In the same skillet, sauté the onions, bell peppers, and mushrooms (if using) until they are softened, about 5-7 minutes. Combine these with the steak.
3. Create the Provolone Sauce:
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour flavor.
Gradually add the milk while stirring continuously until the mixture thickens.
Incorporate the shredded provolone and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, salt, and pepper.
4. Combine and Serve:
Add the cooked tortellini, steak, and vegetables to the sauce, tossing to ensure everything is evenly coated.
Allow to cook for an additional 2-3 minutes to heat through.
Serve hot, optionally garnished with fresh parsley.
Savor this rich, creamy, and flavorful dish!
