INGREDIENTS:
For the Tortellini:
1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Filling:
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
For the Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to taste
DIRECTIONS:
Cook the tortellini:
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the cheesesteak filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.
Make the provolone sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps.
Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.
Combine and serve:
Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce.
Heat through, then serve immediately, garnished with additional provolone if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings