🧀 Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:

For the Pasta:

• 20 oz cheese tortellini (fresh or refrigerated)

• 2 tbsp olive oil

• 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)

• 1 medium onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 8 oz mushrooms, sliced

• Salt & black pepper, to taste

For the Provolone Sauce:

• 3 tbsp butter

• 3 tbsp flour

• 2 cups whole milk (warm)

• 1 cup heavy cream

• 1 ½ cups provolone cheese, shredded

• ½ cup Parmesan cheese, grated

• ½ tsp garlic powder

• ½ tsp onion powder

• Pinch of red pepper flakes (optional)

• Salt & pepper, to taste

Garnish:

• Fresh parsley, chopped

• Extra provolone or Parmesan for topping

Instructions:

1. Cook the Tortellini

1. Bring a large pot of salted water to a boil.

2. Cook tortellini according to package directions until al dente. Drain and set aside.

2. Cook the Steak & Veggies

1. Heat olive oil in a large skillet over medium-high heat.

2. Add steak slices, season lightly with salt & pepper, and cook until just browned (don’t overcook). Remove and set aside.

3. In the same skillet, add onions, peppers, and mushrooms. Cook until softened and slightly caramelized, 6–8 minutes.

3. Make the Provolone Sauce

1. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes.

2. Slowly whisk in warm milk and cream until smooth.

3. Stir in provolone and Parmesan until melted and creamy.

4. Season with garlic powder, onion powder, red pepper flakes, salt, and pepper.

4. Assemble

1. Add cooked tortellini, steak, and sautéed vegetables into the skillet.

2. Pour in the provolone sauce and toss gently until everything is coated in the creamy sauce.

3. Simmer on low for 2–3 minutes to bring flavors together.

5. Serve

• Garnish with parsley and extra cheese.

• Serve hot with garlic bread or a crisp side salad.