Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Ingredients:
For the Cheesesteak Tortellini:
1 lb beef sirloin or ribeye, thinly sliced
1 tablespoon olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
3 cloves garlic, minced
Salt and pepper, to taste
1 package (20 oz) cheese tortellini
For the Rich Provolone Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 teaspoon ground nutmeg (optional)
Instructions:
Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
Prepare the Cheesesteak Filling:
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the onion and bell peppers. Sauté until they are softened, about 5 minutes. Add the minced garlic and cook for another minute. Season with salt and pepper.
Return the cooked beef to the skillet and stir to combine with the vegetables. Set aside.
Prepare the Rich Provolone Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
Gradually add the milk, continuing to whisk until the mixture is smooth and starts to thicken, about 5-7 minutes.
Reduce the heat to low and stir in the shredded provolone and grated Parmesan cheese until fully melted and the sauce is creamy. Season with salt, pepper, and ground nutmeg (if using).
Combine and Serve:
Add the cooked tortellini to the skillet with the cheesesteak filling. Pour the rich provolone sauce over the top and gently stir to combine until everything is evenly coated.
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley if desired.
