Cheesesteak Tortellini Creamy Provolone: 5 Irresistible Steps

Ultimate Cheesesteak Tortellini in Creamy Provolone Sauce

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Season 1 lb beef strips with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef in batches until browned, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add 1 sliced medium onion, 1 green bell pepper, and 1 red bell pepper. Sauté for 8-10 minutes until softened and lightly caramelized. Return beef to the pan; toss and set aside.
In the same skillet, add 2 cloves minced garlic and sauté for 1 minute. In a separate bowl, whisk 2 tbsp all-purpose flour with a splash of the 1 ½ cups milk until smooth. Gradually add the remaining milk and 1 cup beef broth to the skillet. Bring to a gentle simmer.
Slowly whisk in the flour-milk mixture and cook, stirring constantly, until the sauce thickens. Reduce heat to low. Gradually add 8 oz shredded provolone cheese, stirring until completely melted and smooth. Season the sauce with salt and pepper to taste. Keep warm.
Cook 12 oz tortellini according to package directions in heavily salted water until al dente. Reserve about 1/2 cup pasta water, then drain the tortellini.
Add drained tortellini to the warm provolone sauce, tossing to coat. If needed, add a splash of reserved pasta water to reach desired consistency. Gently fold in the cooked beef and vegetable mixture. Taste and adjust seasonings. Serve immediately, garnished with 1 tbsp fresh parsley if desired.