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Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients:
For the Cheesesteak Tortellini:
- 1 package (20 oz) cheese tortellini
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- Salt and pepper, to taste
For the Rich Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups provolone cheese, shredded
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder

Instructions:
1. Cook the Tortellini:
- Bring a large pot of salted water to a boil.
- Add the cheese tortellini and cook according to the package instructions.
- Drain and set aside.
2. Prepare the Steak and Vegetables:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sliced ribeye steak and cook until browned. Remove from the skillet and set aside.
- In the same skillet, add the onions, bell peppers, and mushrooms. Cook until the vegetables are tender and lightly caramelized.
- Return the cooked steak to the skillet, season with salt and pepper, and mix well. Set aside.
3. Make the Rich Provolone Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 1-2 minutes to form a roux.
- Slowly pour in the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken.
- Gradually add the provolone and Parmesan cheeses, stirring until the cheese is completely melted and the sauce is smooth.
- Season the sauce with salt, pepper, garlic powder, and onion powder. Adjust to taste.
4. Combine and Serve:
- Add the cooked tortellini to the skillet with the steak and vegetables, gently tossing to combine.
- Pour the rich provolone sauce over the tortellini mixture, ensuring everything is well-coated.
- Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.