Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook tortellini in salted water until al dente. Drain and toss with 1 tbsp olive oil. Set aside.
- Heat 1 tbsp olive oil in a skillet. Add beef, onion, bell pepper, and Italian seasoning. Cook until beef is browned and vegetables tender. Season with salt and pepper. Set aside.
- Melt butter in a saucepan, whisk in flour to form a roux. Gradually pour in milk, whisking constantly until sauce thickens. Lower heat, stir in provolone and Italian seasoning until smooth. Season to taste.
- Combine tortellini and cheesesteak filling in skillet, pour sauce over, and gently toss. Warm through on low heat.
- Serve immediately, optionally garnished with additional provolone and Italian seasoning.
Notes
- Use fresh or frozen tortellini.
- Ribeye or sirloin are preferred for the beef.
- Adjust Italian seasoning and salt to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet / Stove-top
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg