Tortellini with Cheesesteak and Rich Provolone Sauce
Ingredients:
1 pound cheese tortellini
1 pound thinly sliced steak (such as sirloin or ribeye)
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces provolone cheese, shredded
1/4 cup grated Parmesan cheese
Salt to taste
Chopped green onions for garnish
Directions:
Cook the tortellini according to package directions. Drain and set aside.
While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 3-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and green bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic, Cajun seasoning, paprika, and black pepper and cook for another minute until fragrant.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the shredded provolone cheese and Parmesan cheese until melted and smooth. Season with salt to taste.
Add the cooked tortellini and steak to the skillet with the vegetables. Pour the provolone cheese sauce over the tortellini and steak, tossing to coat everything evenly.
Serve immediately, garnished with chopped green onions.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650