Provolone Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
1 cup shredded provolone cheese.
02 -
2 cups of milk.
03 -
2 tablespoons of butter.
04 -
450 g thin-sliced beef steak.
05 -
450 g cheese tortellini.
06 -
1 green bell pepper, sliced.
07 -
1 large onion, sliced.
08 -
2 tablespoons olive oil.
09 -
2 tablespoons all-purpose flour.
10 -
Salt and pepper to taste.
# Instructions:
01 -
Boil the tortellini as the package suggests. Drain them, toss with olive oil, and set aside.
02 -
Warm up the olive oil in a big skillet. Sear the beef with the onions and green pepper until the meat is browned and the veggies soften. Season it all.
03 -
Melt the butter, stir in the flour, and slowly add milk while whisking. Cook till it thickens, then mix in the provolone to make it smooth and creamy.
04 -
Combine the tortellini, cheesesteak mix, and sauce. Warm it through gently, then dish it up.
# Notes:
01 -
A bold mix of Italian pasta and Philly cheesesteak flavors in one dish.
02 -
If it feels too thick, splash in a little extra milk for a creamier sauce.