Cheesesteak Tortellini in Rich Provolone Sauce



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



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.

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