Ingredients:

  • 1 lb (450g) cheese tortellini (fresh or refrigerated)
  • ¾ lb (340g) thinly sliced ribeye or sirloin steak (or shaved beef)
  • 1 tablespoon (15ml) olive oil
  • Salt & freshly ground black pepper, to taste
  • 1 small yellow onion, thinly sliced (about 1 cup)
  • 1 small green bell pepper, thinly sliced (about ¾ cup)
  • 1 small red bell pepper, thinly sliced (about ¾ cup)
  • 1 tablespoon (14g) unsalted butter
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1 ½ cups (360ml) whole milk
  • ½ cup (120ml) heavy cream (optional, for extra richness)
  • 1 ½ cups (150g) shredded provolone cheese (or a provolone/mozzarella blend)
  • Salt & freshly ground black pepper, to taste
  • Pinch of garlic powder (optional)
  • Pinch of crushed red pepper flakes (optional, to taste)
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Cook tortellini according to package directions. Drain well and set aside.
  2. Melt butter in a large skillet over medium heat. Add sliced onions and bell peppers. Sauté until softened and lightly caramelized, approximately 8-10 minutes. Remove veggies from skillet and set aside.
  3. Heat olive oil in the same skillet over medium-high heat. Add thinly sliced steak, season with salt and pepper. Cook until just browned and cooked through, about 2-3 minutes. Avoid overcooking; the steak should still be tender. Remove steak from skillet and set aside with the veggies.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Slowly whisk in milk and cream (if using), stirring constantly until smooth and thickened, about 3-5 minutes. Reduce heat to low.
  5. Stir in shredded provolone cheese until fully melted and the sauce is smooth. Season with salt, pepper, and a pinch of garlic powder or red pepper flakes if desired.
  6. Add the cooked tortellini, steak, onions, and peppers to the cheese sauce. Stir gently to combine and heat through for 2-3 minutes.
  7. Serve hot, garnished with chopped parsley or extra cheese, if desired.