Cheesesteak Tortellini
This recipe combines the bold flavors of Philly cheesesteak with creamy tortellini, all enveloped in a rich provolone sauce for a comforting meal that's sure to please.
Ingredients
For the Tortellini and Steak
- 12 oz tortellini (fresh or packaged) Use cheese or spinach stuffed tortellini for best results.
- 1 lb ribeye or sirloin steak Thinly sliced for quick cooking; flank steak is an alternative.
- 1 tbsp olive oil For searing the steak.
- 1 tsp salt For seasoning the steak.
- 1 tsp black pepper For seasoning the steak.
- 1 tsp garlic powder For seasoning the steak.
For the Provolone Sauce
- 3 tbsp butter For creating the roux.
- 3 tbsp all-purpose flour To thicken the sauce.
- 2 cups milk or heavy cream Use milk for a lighter sauce or heavy cream for richness.
- 8 oz shredded provolone cheese The star of the sauce; avoid substitutes for best results.
- 1 pinch nutmeg Optional, for enhancing flavor.
- 1-2 tbsp Dijon mustard Optional, for extra flavor boost.
Instructions
Preparation
- Season the steak with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat and add olive oil.
- Sear the steak for 3-5 minutes until browned, then set aside to rest.
Making Provolone Sauce
- In the same skillet, melt butter and whisk in flour to create a roux.
- Gradually stir in milk or cream, ensuring no lumps.
- Add shredded provolone cheese and stir until melted and smooth.
- Optional: Add nutmeg or Dijon mustard for additional flavor.
Cooking Tortellini
- Cook tortellini according to package instructions until al dente.
- Drain and set aside.
Combining Ingredients
- Combine cooked tortellini with the provolone sauce in the skillet.
- Add the sliced steak and stir gently to combine.
- Serve immediately, garnished with chopped parsley if desired.
Notes
For variations, add sautéed vegetables like bell peppers or spinach. Leftovers can be stored in an airtight container for up to 3 days.