Cheesesteak Tortellini in Rich Provolone Sauce
A comforting twist on a classic, combining tender cheese tortellini with savory beef and colorful bell peppers enveloped in a creamy provolone sauce.
Ingredients
Main Ingredients
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Cook the cheese tortellini according to the package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned.
- Stir in the sliced bell peppers, onion, and garlic. Sauté until the veggies are tender.
- Sprinkle the flour over the beef and veggies to create a roux. Gradually stir in the milk and beef broth, cooking until the mixture thickens.
- Add in the shredded provolone cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Gently fold in the cooked tortellini, ensuring it’s well-coated with the sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to substitute the beef with sautéed chicken or mushrooms for a different take on this dish. Best enjoyed with garlic bread or a light salad.