Cheesesteak Tortellini in Rich Provolone Sauce

🛒 Ingredients

For the Cheesesteak Filling

• 300–400g beef steak (ribeye or sirloin, thinly sliced)
• 1 tbsp olive oil
• 1 small onion (sliced)
• 1 green bell pepper (sliced)
• 2 cloves garlic (minced)
• Salt & black pepper (to taste)

For the Tortellini

• 1 package (400–500g) cheese tortellini (fresh or frozen)

For the Provolone Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (warm)
• 1 cup shredded provolone cheese
• ½ cup shredded mozzarella (optional for extra creaminess)
• Salt & pepper
• Pinch of paprika (optional)

🔪 Instructions

1. Cook Tortellini

• Boil according to package instructions
• Drain and set aside

2. Cook the Cheesesteak Mixture

• Heat olive oil in a skillet over medium-high heat
• Sauté onions and bell peppers until soft and slightly caramelized
• Add garlic and cook for 30 seconds
• Add sliced beef, season with salt & pepper
• Cook until browned and just done
• Set aside

3. Make the Provolone Sauce

• In the same pan, melt butter
• Whisk in flour and cook for 1–2 minutes (to remove raw taste)
• Slowly add warm milk, whisking constantly to avoid lumps
• Cook until thickened
• Stir in provolone and mozzarella until melted and smooth
• Season with salt, pepper, and paprika

4. Combine Everything

• Add cooked tortellini to the sauce
• Stir in cheesesteak mixture
• Toss gently until everything is well coated

5. Serve

Serve hot with:

• Fresh parsley (optional)
• Extra cheese on top
• Toasted garlic bread on the side

💡 Tips

• Freeze steak for 20–30 minutes before slicing—it makes thin cuts easier
• Don’t overcook the beef; keep it tender and juicy
• If sauce gets too thick, add a splash of milk

🍽️ Optional Add-Ons

• Mushrooms (classic cheesesteak addition)
• Red pepper flakes for heat
• A splash of Worcestershire sauce for deeper flavor