Ingredients
For the Pasta & Filling:
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1 (20 oz) package refrigerated cheese tortellini
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1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
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1 tablespoon olive oil
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1 tablespoon butter
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1 small onion, thinly sliced
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1 green bell pepper, thinly sliced
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1/2 teaspoon garlic powder
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Salt & pepper to taste
For the Provolone Sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk (whole milk preferred)
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1 cup shredded provolone cheese
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1/4 cup grated Parmesan cheese
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Salt and cracked black pepper, to taste
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Optional: 1/4 teaspoon smoked paprika or red pepper flakes for kick
Instructions
1. Cook the tortellini:
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Bring a pot of salted water to a boil.
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Cook the tortellini according to package directions, then drain and set aside.
2. Cook steak and veggies:
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In a large skillet, heat olive oil and butter over medium-high heat.
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Add steak, season with salt, pepper, and garlic powder. Sear until just browned, about 2–3 minutes per side.
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Remove steak and set aside.
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In the same pan, sauté sliced onions and bell peppers until soft and caramelized, about 5–7 minutes. Set aside with steak.
3. Make the provolone sauce:
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In a saucepan (or the same skillet if cleaned), melt butter over medium heat.
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Whisk in flour and cook for 1 minute to make a roux.
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Slowly whisk in milk until smooth.
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Simmer and stir until slightly thickened (about 3–4 minutes).
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Stir in provolone and Parmesan cheeses until melted and creamy.
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Season with salt, pepper, and paprika if using.
4. Combine and serve:
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Add cooked tortellini, steak, onions, and peppers to the sauce.
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Toss gently until fully coated and warmed through.
5. Garnish and enjoy:
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Top with extra provolone or parsley if desired.
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Serve hot with crusty bread or a side salad.