Description
Indulge in this creamy Cheesesteak Tortellini, featuring tender cheese tortellini enveloped in a rich provolone sauce, combined with flavorful beef, onions, and bell peppers. A hearty, comforting dish that’s perfect for a family dinner!
Ingredients
Scale
- For the Tortellini:
- 1 lb cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- For the Cheesesteak Filling:
- 1 lb thinly sliced beef (such as ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 ½ cups shredded provolone cheese
- Salt and pepper, to taste
Instructions
- Cook the Tortellini:
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Prepare the Cheesesteak Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Add the thinly sliced beef to the skillet. Cook until the beef is browned and cooked through. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the Provolone Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk in the milk, stirring constantly until the sauce thickens.
- Remove from heat and stir in the shredded provolone cheese until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked tortellini and the cheesesteak filling to the skillet with the provolone sauce. Toss everything together until well coated.
- Serve the Cheesesteak Tortellini hot, garnished with additional provolone cheese if desired. Enjoy!
Notes
- For added flavor, consider using different types of cheese or adding spices like crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes