Cheesesteak Tortellini Provolone (Printable Version)
Beef, onions, peppers, and cheesy tortellini are tossed in a rich provolone cream for an easy, feel-good pasta.
# What You'll Need:
→ Tortellini
01 -
1 tablespoon olive oil
02 -
1 pound cheese tortellini, use either frozen or fresh
→ Cheesesteak Filling
03 -
Black pepper, just enough to taste
04 -
Salt, use what you like
05 -
1 teaspoon Italian seasoning
06 -
1 green bell pepper, slice it thin
07 -
1 large onion, thinly sliced
08 -
1 tablespoon olive oil
09 -
1 pound beef steak, ribeye or sirloin, sliced super thin
→ Provolone Sauce
10 -
Black pepper, for flavoring
11 -
Salt, season to your liking
12 -
1 teaspoon Italian seasoning
13 -
1 cup provolone cheese, shredded up
14 -
2 cups whole milk
15 -
2 tablespoons all-purpose flour
16 -
2 tablespoons unsalted butter
# Step-by-Step Guide:
01 -
Gently toss your cooked tortellini and provolone sauce together with all that cheesesteak filling in the skillet. Let it warm up on low, just for a moment. Dish it out right away, and if you feel fancy, sprinkle on some extra provolone or Italian seasoning.
02 -
In a medium saucepan, melt down your butter using medium heat. Add the flour and whisk until it all looks smooth—that's your roux! Slowly pour in the milk while you're still whisking. Keep going until it thickens up. Drop in the shredded provolone and Italian seasoning, turn the heat down, and stir until the cheese melts and the sauce is silky. Add some salt and black pepper if you want.
03 -
Get a big skillet hot with some olive oil over medium-high heat. Toss in those thin steak strips, onion, and green bell pepper. Sprinkle in your Italian seasoning. Give everything a good stir until the meat's browned up and the veggies get soft. Salt and pepper as needed. Put the cooked stuff on a plate to wait.
04 -
Fill up a big pot with salty water and bring it to a boil. Toss in your cheese tortellini and cook until it’s just right (follow the box instructions if you’re not sure). Drain well. Mix with a bit of olive oil so it doesn’t stick, then set it aside for now.
# Additional Notes:
01 -
To make cooking easier and tastier, try ribeye or sirloin and slice it super thin—that way it cooks nice and quick.