Ingredients
Scale
- 1 lb Cheese Tortellini
- 1 lb Beef Steak (thinly sliced, e.g., ribeye or sirloin)
- 1 large Onion
- 1 Green Bell Pepper
- 2 cups Milk
- 1 cup Provolone Cheese (shredded)
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 tbsp All-Purpose Flour
- Salt and Pepper to taste
Instructions
- Make the Provolone Sauce: In a saucepan, melt 2 tbsp of butter over medium heat. Whisk in 2 tbsp of flour and cook for 2-3 minutes. Gradually add 2 cups of milk, whisking constantly until the mixture thickens. Stir in 1 cup of shredded provolone cheese until melted. Season with salt, pepper, and optional garlic powder or red pepper flakes.
- Prepare the Cheesesteak Filling: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add thinly sliced beef, onion, and green pepper. Cook until the beef is browned and the veggies are tender. Season with salt and pepper.
- Cook the Tortellini: Prepare the tortellini according to package directions. Drain and set aside.
- Assemble the Dish: In a large skillet, mix the cooked tortellini with the cheesesteak filling. Pour the provolone sauce over it and toss gently to coat. Heat over medium for about 5 minutes until the dish is heated through.
- Serve: Garnish with fresh parsley or basil and serve with a side of garlic bread or a light salad.
Notes
- For a vegetarian version, replace the beef with sautéed mushrooms or plant-based meat alternatives.
- For added spice, use pepper jack cheese or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 5g
- Sodium: 800mg
- Fat: 60g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg