Cheesesteak Tortellini Provolone (Printable Version)
# What You'll Need:
→ Tortellini
01 -
1 tablespoon olive oil
02 -
1 pound cheese tortellini, fresh or frozen
→ Cheesesteak Filling
03 -
Salt, to taste
04 -
1 green bell pepper, thinly sliced
05 -
1 pound thinly sliced beef steak, ribeye or sirloin
06 -
1 large onion, thinly sliced
07 -
Black pepper, to taste
08 -
1 tablespoon olive oil
09 -
1 teaspoon Italian seasoning
→ Provolone Sauce
10 -
2 cups whole milk
11 -
2 tablespoons all-purpose flour
12 -
2 tablespoons unsalted butter
13 -
1 cup provolone cheese, shredded
14 -
1 teaspoon Italian seasoning
15 -
Salt, to taste
16 -
Black pepper, to taste
# Steps to Follow:
01 -
Fill a big pot with salted water and get it boiling. Drop in the cheese tortellini and boil them by following the timing on the pack until they're firm but not hard. Drain the water, toss the tortellini with a splash of olive oil so they don't clump together, and place them off to the side.
02 -
Splash some olive oil in a large skillet and warm it up over medium-high. Toss in your beef strips, then right after, add your sliced onions and bell pepper. Sprinkle everything with Italian herbs. Keep things moving in the pan until the veggies soften up and the steak is browned. Add salt and pepper, give it a quick stir, then slide the mixture out onto a plate for now.
03 -
Pop the butter into a medium saucepan over medium heat and let it melt. Mix in the flour really well so it blends smoothly (that's your roux, just mixing butter and flour together). Pour in milk bit by bit, whisking as you go. When the sauce's thick, turn the heat low and stir in your shredded provolone plus Italian herbs. Once the cheese melts and the sauce is gooey, sprinkle in salt and pepper as you like.
04 -
Toss the steak filling back into the skillet, pour in the cooked tortellini and cheesy sauce, and carefully mix so everything's covered. Let it heat up for a blink on low. Scoop onto plates right away and, if you want, add an extra hit of provolone cheese and Italian seasoning on top.
# Additional Tips:
01 -
For the best texture, shave steak super thin so it cooks fast and browns up nicely.