Skip to content 
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Directions:
Cook the tortellini:
Cook the tortellini according to package directions until done. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
To prepare the cheesesteak filling:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Add the beef, onion, and green pepper. Cook, stirring occasionally, until beef is browned and vegetables are tender. Season with salt and pepper. Set aside.
Make the provolone sauce:
In a saucepan, melt butter over medium heat. Whisk in flour until mixture forms. Gradually add milk, whisking constantly to prevent lumps.
Continue to cook until sauce thickens. Reduce heat to low and stir in grated provolone cheese until melted and smooth. Season with salt and pepper.
Toss and serve:
Combine cooked tortellini, cheesesteak filling, and provolone sauce in skillet. Gently toss to coat tortellini and fill evenly with sauce.
Reheat and serve immediately, garnished with more provolone if desired.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4