Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 large egg (50g)
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon salt
  • 8 oz (225g) ribeye steak, thinly sliced
  • 1/2 medium onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 oz (115g) provolone cheese, finely shredded
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (120g) provolone cheese, shredded
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions:

  1. In a mixing bowl, combine flour and salt. Create a well in the center and add egg and olive oil. Mix until a dough forms, then knead until smooth.
  2. In a skillet over medium heat, sauté onions and bell peppers until softened. Add ribeye steak and cook until browned. Season with garlic powder, salt, and pepper. Remove from heat and stir in provolone cheese. Let it cool slightly.
  3. Divide the dough into quarters. Roll out each section to about 1/16 inch thick. Cut into squares (approximately 2x2 inches).
  4. Place a small spoonful of filling in the center of each square. Fold into a triangle, sealing the edges tightly, then bring the corners together to form tortellini shapes.
  5. In a large pot of salted boiling water, cook tortellini until they float (about 3-4 minutes). Drain and set aside.
  6. In a saucepan, melt butter over medium heat, then whisk in flour until golden. Gradually whisk in milk and bring to a simmer, thickening to your desired consistency. Add provolone cheese, stirring until melted and smooth. Season with salt and pepper.
  7. Gently fold cooked tortellini into the sauce. Serve hot, garnished with parsley if desired.