Ingredients:

  • 1 lb (450g) thinly sliced sirloin steak, cut into small pieces
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1/4 teaspoon (1.25ml) salt
  • 1 tablespoon (15ml) olive oil
  • 20-24 oz (approximately 570-680g) fresh or frozen cheese tortellini
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, thinly sliced (about 1 cup)
  • 8 oz (225g) provolone cheese, sliced or shredded, divided
  • 1 teaspoon (5ml) steak seasoning (like Montreal Steak Spice)
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 8 oz (225g) provolone cheese, shredded
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Combine steak with Worcestershire sauce, soy sauce, garlic powder and pepper in a bowl. Let sit at least 30 minutes.
  2. If making homemade tortellini: Mix flour, eggs, salt, and olive oil. Knead, rest, and roll out thinly.
  3. Sauté onion and peppers in olive oil until softened. Add marinated steak and steak seasoning; cook until steak is browned. Mix in half the provolone cheese. Set aside.
  4. If making homemade tortellini: Cut dough into squares. Place a spoonful of filling in the center of each square. Fold into triangles and then wrap the ends around your finger to form the tortellini shape. Place on a lightly floured cookie sheet.
  5. Bring a large pot of salted water to a boil. Add tortellini and cook until they float to the surface (fresh) or follow package directions (store-bought/frozen).
  6. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in warm milk until smooth. Simmer until thickened. Remove from heat and stir in provolone cheese and nutmeg until melted and smooth. Season with salt and pepper.
  7. Drain the cooked tortellini and add it to the provolone sauce. Toss to coat. Serve immediately, garnished with remaining provolone cheese and fresh parsley. Enjoy this Philly Cheesesteak Tortellini in Rich Provolone!