Instructions:

1. Prepare the Cheesesteak Mixture:

• Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then sauté onions, bell peppers, and mushrooms until softened and caramelized (6–8 minutes). Remove and set aside.
• In the same skillet, add thinly sliced beef. Season with salt and pepper. Sear for 2–3 minutes per side until browned. Return vegetables to the skillet, toss to combine, and set aside.

2. Cook the Tortellini:

• Bring a large pot of salted water to a boil. Cook cheese tortellini according to package instructions (3–5 minutes). Drain and set aside.

3. Make the Provolone Sauce:

• In a medium saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for 1–2 minutes until lightly golden.
• Gradually whisk in milk, ensuring no lumps form. Cook until mixture thickens (5 minutes).
• Reduce heat to low, stir in provolone cheese, garlic powder, and smoked paprika. Season with salt and pepper to taste.

4. Assemble the Dish:

• Add cooked tortellini to the provolone sauce, tossing gently to coat.
• Fold in the cheesesteak mixture.

5. Serve and Garnish:

• Transfer to a serving dish. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Enjoy this comforting and gourmet Cheesesteak Tortellini in Rich Provolone Sauce that combines the classic flavors of a Philly cheesesteak with the heartiness of pasta. Perfect for weeknight dinners or impressing your guests! 🍝🧀🥩