“Cheesesteak” Tortellini
Cook 2 bags tortellini to firm al dente, set aside
Season 2 lbs thinly sliced beef (sirloin, ribeye/flank/skirt) with salt pepper garlic msg dark soy sauce paprika and velvet with two tbsp cornstarch and a tbsp neutral oil. Toss, set aside to marinate.
Dice 1 white onion and two red bell peppers. Add to a skillet on med heat with plenty of neutral oil and salt to sweat down, nearly caramelized. Set aside.
Wipe skillet clean, add splash of oil, and turn heat to high. Sear the absolute dogshit out of the beef in batches, to dark brown color. Set aside to rest.
Wipe skillet clean again. Set heat to medium and melt 3 tbsp butter in skillet. Once it’s stopped spitting at you, add three tbsp AP flour and whisk to form a thick roux, just blonde/khaki. Whisking constantly, stir in 1.5 cups chicken stock gradually. Once homogenous, whisk in 1.5 cups milk. Season bechamel with salt pepper garlic onion. Bring to a simmer, stirring constantly. Lower heat to low and fold in 10 oz provolone. Once combined, add tortellini, cheese sauce, meat, and sautéed vegetables to pot/bowl and stir to combine. Residual heat should finish tortellini. Garnish with parsley.
Mushrooms sautéed with the onions and peppers would be a good addition if they’re your thing. I forgot.
Cook 2 bags tortellini to firm al dente, set aside
Season 2 lbs thinly sliced beef (sirloin, ribeye/flank/skirt) with salt pepper garlic msg dark soy sauce paprika and velvet with two tbsp cornstarch and a tbsp neutral oil. Toss, set aside to marinate.
Dice 1 white onion and two red bell peppers. Add to a skillet on med heat with plenty of neutral oil and salt to sweat down, nearly caramelized. Set aside.
Wipe skillet clean, add splash of oil, and turn heat to high. Sear the absolute dogshit out of the beef in batches, to dark brown color. Set aside to rest.
Wipe skillet clean again. Set heat to medium and melt 3 tbsp butter in skillet. Once it’s stopped spitting at you, add three tbsp AP flour and whisk to form a thick roux, just blonde/khaki. Whisking constantly, stir in 1.5 cups chicken stock gradually. Once homogenous, whisk in 1.5 cups milk. Season bechamel with salt pepper garlic onion. Bring to a simmer, stirring constantly. Lower heat to low and fold in 10 oz provolone. Once combined, add tortellini, cheese sauce, meat, and sautéed vegetables to pot/bowl and stir to combine. Residual heat should finish tortellini. Garnish with parsley.
Mushrooms sautéed with the onions and peppers would be a good addition if they’re your thing. I forgot.