### Instructions

1. **Make a Roux:** In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to cook out the raw flour taste.
2. **Add Aromatics:** Stir in minced garlic and shallot, cooking until fragrant.
3. **Add Milk/Cream:** Gradually whisk in milk or cream, stirring constantly until the mixture thickens, about 5-7 minutes.
4. **Melt Cheese:** Lower the heat and add shredded provolone cheese. Stir until completely melted and the sauce is smooth.
5. **Season:** Add salt, pepper, and nutmeg. Adjust seasoning as needed.

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## 6. Assembly and Serving Suggestions

1. **Combine:** In a large skillet or mixing bowl, gently fold cooked tortellini, sautéed beef, peppers, and onions into the provolone sauce.
2. **Heat Through:** Warm the mixture over low heat for a few minutes to marry the flavors and ensure everything is hot.
3. **Serve:** Plate the tortellini and garnish with freshly chopped parsley or basil and an extra sprinkle of provolone or Parmesan cheese. Serve immediately.

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## 7. Variations and Dietary Substitutions

* **Vegetarian Version:** Swap the beef for mushrooms or plant-based meat alternatives. Use vegetable broth for added flavor.
* **Spicy Kick:** Add red pepper flakes or a dash of hot sauce to the sauce for heat.
* **Cheese Variations:** Mix provolone with mozzarella or fontina for a different cheese profile.
* **Gluten-Free:** Use gluten-free flour and gluten-free tortellini to make the dish gluten-free.

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## 8. Pairing Your Dish: Side Dishes and Drinks

### Side Dishes

* A crisp green salad with a tangy vinaigrette cuts through the richness.
* Garlic bread or toasted baguette slices to scoop up extra sauce.
* Roasted or steamed vegetables for a balanced meal.

### Drinks

* A bold red wine like Cabernet Sauvignon or Zinfandel pairs well with the beef and cheese.
* For beer lovers, a malty amber ale complements the savory flavors.
* Sparkling water with lemon for a refreshing non-alcoholic option.

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## 9. Nutritional Information and Health Considerations

While this dish is indulgent, it provides a good source of protein and calcium from the beef and cheese. To lighten it up, consider:

* Using part-skim milk instead of cream.
* Incorporating more vegetables like spinach or mushrooms.
* Controlling portion sizes to enjoy it as an occasional treat.

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## 10. Frequently Asked Questions

**Q: Can I prepare this dish ahead of time?**
A: Yes, the beef and peppers can be cooked ahead, and the sauce can be reheated gently. Add tortellini just before serving to avoid sogginess.

**Q: What type of tortellini works best?**
A: Cheese-filled tortellini offers a creamy contrast that pairs wonderfully with the sauce and beef.

**Q: Can I freeze leftovers?**
A: Freezing is possible but may affect texture, especially of the pasta and sauce. Use airtight containers and reheat gently.

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## 11. Conclusion: Why Cheesesteak Tortellini Should Be Your Next Dinner

Combining the heartiness of a Philly cheesesteak with the comforting, cheesy softness of tortellini in a rich provolone sauce creates a dish that’s both familiar and innovative. It’s perfect for anyone craving a warm, flavorful meal that feels indulgent but is surprisingly easy to prepare.

Next time you want to treat yourself or impress guests with a crowd-pleaser, try this **Cheesesteak Tortellini in Rich Provolone Sauce** recipe — a surefire hit for any occasion.

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If you want, I can also help create printable recipe cards, grocery lists, or even video guides for the preparation! Just let me know.