Ingredients:

For the Beef & Veggies:

1 lb thinly sliced ribeye steak (or shaved beef)
1 tbsp olive oil
1 tbsp butter
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow onion, sliced
2 cloves garlic, minced
Salt and black pepper to taste

For the Cheese Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (warm)
1 cup shredded provolone cheese
½ cup grated parmesan cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste

For the Pasta:

20 oz refrigerated cheese tortellini

Instructions

Preparation: Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions (typically 3-5 minutes until they float). Drain and set aside. Drizzle with a little olive oil to prevent sticking.

Step 2: Sauté the Beef

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the thinly sliced ribeye steak. Season with salt and pepper and sear for 2-3 minutes per side until browned. Remove from skillet and set aside.

Step 3: Cook the Vegetables

In the same skillet (don’t clean it – flavor lives here!), add the sliced bell peppers and onions. Sauté for 4-5 minutes until soft and caramelized. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Provolone Sauce

In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux. Cook for 1 minute while whisking. Slowly pour in the warm milk, whisking constantly until smooth and thickened (about 3-5 minutes).

Lower the heat and stir in the provolone and parmesan cheese until melted and creamy. Season with garlic powder, onion powder, salt, and pepper to taste.

Step 5: Bring It All Together

Add the cooked tortellini, sautéed veggies, and seared beef back into the skillet. Pour the provolone sauce over everything and gently toss until fully coated. Let it simmer for 2-3 minutes so the flavors meld together.

Notes

Thinly sliced ribeye is key for that true cheesesteak flavor. Freeze the beef for 30 minutes before slicing to make it easier to get paper-thin cuts. Also, be sure not to overcook the tortellini – you want it tender, not mushy.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 680
Sugar: 6 g
Sodium: 690 mg
Fat: 38 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 95 mg