Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak (ribeye or sirloin works well)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain and toss with 1 tbsp olive oil. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add beef, onions, and bell peppers. Sprinkle with Italian seasoning and cook until beef is browned and vegetables are tender. Season with salt and pepper. Set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk to form a smooth roux. Gradually pour in milk, whisking constantly until sauce thickens. Lower heat and stir in shredded provolone cheese and Italian seasoning. Season with salt and pepper.
- Combine cooked tortellini and cheesesteak filling in the skillet. Pour provolone sauce over and gently toss to coat. Warm through on low heat. Serve immediately, optionally garnished with additional provolone and Italian seasoning.
Notes
- Use high-quality provolone for best flavor.
- Substitute chicken or turkey for beef for a lighter version.
- Leftovers can be stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American