Tortellini façon Philly cheesesteak

Ingrédients

• 1 lb Thinly sliced ribeye or skirt steak (Brings authentic Philly cheesesteak flavor.)
• 1 pkg Cheese-filled tortellini (Provides a creamy, savory base.)
• 8 oz Provolone cheese (Works beautifully, but alternatives like Cheez Whiz can be used.)
• 1 cup Sautéed onions (Adds texture and classic Philly vibes.)
• 1 cup Green bell peppers (Enhances flavor.)
• 1 cup Mushrooms (Adds depth to the dish.)
• 1 cup Spinach or broccoli (For added nutrition.)
• 1 cup Sharp cheddar or gouda (Experiment with flavor.)
• 1 pkg Gluten-free tortellini (For dietary restrictions.)

Préparation

1. 1

   --- Preparation ---

2. 2

   Heat a large skillet over medium heat and cook the thinly sliced beef until browned and tender, then set aside.

3. 3

   In the same skillet, sauté onions, bell peppers, and mushrooms until soft and caramelized.

4. 4

   --- Cooking ---

5. 5

   Boil the cheese tortellini in salted water until al dente. Drain, reserving a bit of pasta water.

6. 6

   In a saucepan, melt butter over medium heat, whisk in flour to form a roux, then gradually stir in milk until thickened.

7. 7

   Add shredded provolone or preferred cheese to melt into a creamy sauce.

8. 8

   --- Combining ---

9. 9

   Toss the cooked tortellini with the sautéed vegetables and beef.

10. 10

    Pour the cheese sauce over the mixture and stir gently to coat.

11. 11

    Garnish with freshly cracked black pepper and parsley.