Cheesesteak Tortellini in Rich Provolone Sauce

Directions:

Cook the Tortellini:
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the Cheesesteak Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the Provolone Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and Serve:
Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.

Variations and Tips for Cheesesteak Tortellini in Rich Provolone Sauce:

Meat Options:

Chicken or Turkey: Swap the beef for thinly sliced chicken breast or turkey for a lighter version.

Vegetarian: For a meatless option, replace the beef with sautéed mushrooms, tempeh, or tofu for a savory bite. You can also add extra veggies like spinach, zucchini, or eggplant.

Cheese Variations:

Different Cheeses: While provolone adds richness, you can experiment with other cheeses like mozzarella, fontina, or even a sharp cheddar for a different flavor profile.

Cheese Blend: For a more complex cheese sauce, combine provolone with a little Parmesan or Romano.

Add Heat:

If you like a little spice, add some chopped jalapeños, red pepper flakes, or a dash of hot sauce to the beef filling or the sauce.

Sauce Variations:

Creamy Garlic Sauce: Add minced garlic to the butter before making the roux for an extra garlic flavor in the sauce.

White Wine Sauce: Stir in a splash of white wine to the sauce before adding the milk for a more sophisticated flavor.

Pasta Variations:

Different Pasta: If tortellini isn’t your preference, you can swap it with other stuffed pasta like ravioli or even penne or rigatoni for a different texture.

Garnishes and Extras:

Herbs: Fresh basil, parsley, or oregano sprinkled on top before serving adds a nice, fresh contrast to the richness of the dish.

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