🥩 Cheesesteak Tortellini with Creamy Provolone Sauce

Ingredients (4 servings)

For the Pasta & Filling:

• 20 oz cheese tortellini (fresh or frozen)

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

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 8 oz mushrooms, sliced (optional)

• 2 tbsp olive oil

• Salt & black pepper, to taste

For the Creamy Provolone Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (warm)

• 1 cup heavy cream

• 1 cup provolone cheese, shredded (plus extra for garnish)

• ½ cup Parmesan cheese, grated

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• Pinch of red pepper flakes (optional)

• Salt & pepper, to taste

Instructions

1. Cook Tortellini:

   • Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.

2. Cook the Steak & Veggies:

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

   • Add steak, season with salt & pepper, and sear until just cooked. Remove and set aside.

   • In the same skillet, sauté onions, peppers, and mushrooms until tender.

3. Make the Provolone Sauce:

   • In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking 1 minute.

   • Slowly whisk in warm milk and cream until smooth and thickened.

   • Stir in provolone and Parmesan until melted and creamy.

   • Add garlic powder, Italian seasoning, salt, and pepper.

4. Assemble:

   • Toss cooked tortellini, steak, and veggies with the provolone sauce.

   • Garnish with extra provolone and red pepper flakes if desired.

5. Serve Hot:

   • Perfect with garlic bread or a simple green salad.