Cheesesteak Tortellini Cream Sauce (Printable Version)
# What You'll Need:
→ Tortellini
01 -
1 lb cheese tortellini (fresh or frozen)
02 -
1 tbsp olive oil
→ Cheesesteak Filling
03 -
1 lb thinly sliced beef steak (ribeye or sirloin)
04 -
1 tbsp olive oil
05 -
1 large onion, thinly sliced
06 -
1 green bell pepper, thinly sliced
07 -
1 tsp Italian seasoning
08 -
Salt and pepper to taste
→ Provolone Sauce
09 -
2 tbsp butter
10 -
2 tbsp all-purpose flour
11 -
2 cups milk
12 -
1 cup shredded provolone cheese
13 -
1 tsp Italian seasoning
14 -
Salt and pepper to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, onions, and green bell peppers. Season with Italian seasoning, salt, and pepper. Cook, stirring frequently, until beef is browned and vegetables are tender. Remove from heat and set aside.
03 -
In a medium saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux. Gradually add milk while whisking continuously to avoid lumps. Cook until sauce thickens. Reduce heat, stir in provolone cheese and Italian seasoning until cheese melts completely. Season with salt and pepper.
04 -
Add cooked tortellini and provolone sauce to the skillet with cheesesteak filling. Toss gently to coat evenly. Warm over low heat. Serve immediately, garnished with extra provolone and Italian seasoning if desired.
# Additional Tips:
01 -
Use fresh or frozen tortellini based on availability. Maintain medium-high heat to properly brown beef without toughening it.