A hearty mashup of Philly cheesesteak flavors with tender cheese tortellini smothered in a creamy, cheesy provolone sauce. Comfort food at its finest!
Ingredients:
- 1 lb cheese tortellini (fresh or refrigerated)
- 1 lb beef sirloin or ribeye, thinly sliced
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk (warm)
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Salt & black pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Cook Tortellini – In salted boiling water, cook tortellini until al dente. Drain and set aside.
- Sear the Beef – Heat olive oil in a skillet over medium-high heat. Cook sliced beef until browned, then remove and set aside.
- Cook Veggies – In the same skillet, sauté onions and peppers until tender. Stir in garlic and cook 1 more minute.
- Make the Sauce – In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in warm milk until smooth. Stir in provolone and mozzarella until melted into a creamy sauce. Season with salt and pepper.
- Combine – Add the beef, veggies, and tortellini into the cheese sauce. Toss until everything is well coated.
- Serve – Garnish with parsley and enjoy this cheesesteak-inspired pasta!
✨ Cheesy, creamy, and packed with Philly flavor in every bite!
