Cheesesteak Tortellini in a Rich Provolone Sauce, ideal for 2-3 servings.
Ingredients: For the Tortellini: ½ lb cheese tortellini (fresh or frozen) ½ tablespoon olive oil For the Cheesesteak Filling: ½ lb thinly sliced beef (ribeye or sirloin), cut into bite-sized pieces ½ tablespoon olive oil ½ small onion, thinly sliced ½ small green bell pepper, thinly sliced ½ small red bell pepper, thinly sliced 1 clove garlic, minced ½ teaspoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon black pepper For the Rich Provolone Sauce: 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup warm milk ½ cup shredded provolone cheese ¼ cup shredded mozzarella cheese ¼ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon smoked paprika (optional)
Instructions:
Cook the Tortellini – Bring a pot of salted water to a boil and prepare the tortellini according to the package instructions. Drain, drizzle with ½ tablespoon olive oil, and set aside.
Prepare the Cheesesteak Filling:
In a skillet over medium-high heat, heat ½ tablespoon olive oil. Add the sliced beef, seasoning with salt, pepper, and Worcestershire sauce. Sear until browned, approximately 3 minutes, then remove from the skillet. In the same skillet, sauté the onions and peppers until they are soft and caramelized, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Return the beef to the skillet, stir to combine, and set aside.
Make the Provolone Sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the warm milk while stirring continuously. Cook until the mixture thickens, about 2 minutes. Lower the heat and stir in the provolone and mozzarella until fully melted and smooth. Season with salt, pepper, and smoked paprika.
Assemble the Dish:
Combine the cooked tortellini and cheesesteak filling with the sauce. Allow to simmer for 1-2 minutes.
Serve & Enjoy! – Optionally garnish with parsley or additional provolone cheese.
This smaller serving is equally rich and delicious! Would you consider pairing it with garlic bread or a light side salad?
