Cheesesteak Tortellini in Rich Provolone Sauce
### Ingredients:
– **1 lb steak** (ribeye or sirloin), thinly sliced
– **1 package cheese tortellini** (about 9 oz)
– **1 green bell pepper**, thinly sliced
– **1 onion**, thinly sliced
– **1 cup mushrooms**, sliced
– **3 tablespoons butter**
– **2 cloves garlic**, minced
– **2 tablespoons flour**
– **1 cup beef broth**
– **1 cup heavy cream**
– **1 ½ cups provolone cheese**, shredded
– **Salt and pepper** to taste
– **1 tablespoon olive oil**
### Instructions:
1. **Cook the Tortellini**:
– Cook the cheese tortellini according to the package instructions. Drain and set aside.
2. **Sauté the Vegetables**:
– In a large skillet, heat olive oil over medium heat. Add the sliced green bell pepper, onion, and mushrooms. Sauté until they are tender and slightly caramelized, about 7-10 minutes. Remove from the skillet and set aside.
3. **Cook the Steak**:
– In the same skillet, add the thinly sliced steak. Cook over medium-high heat until browned and cooked to your liking. Season with salt and pepper. Remove from the skillet and set aside with the vegetables.
4. **Make the Provolone Sauce**:
– In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
– Stir in the flour and cook for 1-2 minutes to create a roux.
– Gradually whisk in the beef broth, followed by the heavy cream. Cook the sauce, stirring constantly, until it thickens, about 5 minutes.
– Reduce heat to low and slowly add the shredded provolone cheese, stirring until completely melted and smooth. Season with salt and pepper to taste.
5. **Combine**:
– Add the cooked tortellini, steak, and sautéed vegetables back into the skillet with the provolone sauce. Stir until everything is well combined and coated in the sauce.
6. **Serve**:
– Serve the Cheesesteak Tortellini hot, garnished with a bit of extra provolone cheese or fresh parsley if desired.
Enjoy your rich and flavorful Cheesesteak Tortellini in Provolone Sauce!