Description
A comforting fusion dish that combines the classic flavors of a Philly cheesesteak with cheesy tortellini in a creamy, savory Provolone sauce.
Ingredients
Scale
For the Crust:
- 1 lb (450g) frozen cheese tortellini
- 1 lb ribeye steak, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Provolone cheese
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the sliced steak and cook until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and mushrooms. Cook for 6-8 minutes until softened and caramelized. Add the garlic and cook for one more minute. Return the steak to the skillet and season with salt and pepper.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Reduce the heat to low and stir in the shredded Provolone cheese until melted and smooth. Stir in the Worcestershire sauce and season with salt and pepper.
- Add the cooked tortellini and the steak and vegetable mixture to the cheese sauce. Gently stir until everything is well coated and heated through. Serve immediately.
Notes
You can customize the seasonings to taste.