Cheesesteak Tortellini

Cheesesteak Tortellini with Creamy Provolone Sauce

Ingredients:

• 1 lb steak (ribeye or sirloin), thinly sliced
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 20 oz cheese tortellini (refrigerated or frozen)
• Salt & pepper to taste

For the Provolone Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk (whole or 2%)
• 1 cup shredded provolone cheese (plus more for topping, if desired)
• 1/2 cup grated Parmesan cheese
• Salt & pepper to taste

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Instructions:

1. Cook the Tortellini:
   Cook tortellini according to package directions. Drain and set aside.

2. Cook the Steak:
   In a large skillet, heat olive oil over medium-high heat. Season steak with salt and pepper, then sear for 2–3 minutes per side until just cooked. Remove from pan and set aside.

3. Sauté Veggies:
   In the same skillet, add sliced onion and bell pepper. Cook for 5–7 minutes until tender. Stir in garlic and cook for 1 more minute.

4. Make the Sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring until thickened (about 3–5 minutes). Stir in provolone and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

5. Combine:
   Add cooked tortellini, steak, and sautéed veggies to the skillet. Pour the provolone sauce over everything and stir gently to coat.

6. Optional:
   Sprinkle extra provolone on top and broil for 2–3 minutes for a bubbly finish.