Ingredients
Scale
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook steak 3-4 minutes until browned. Remove and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic 5-6 minutes until tender.
- Add beef broth, scraping up browned bits. Simmer 2-3 minutes.
- Stir in heavy cream and simmer 4-5 minutes until slightly thickened.
- Add shredded provolone gradually, stirring until melted and smooth.
- Return steak to skillet and coat with sauce. Season with salt and pepper.
- Add cooked tortellini and gently toss to combine.
- Garnish with fresh parsley and serve.
Notes
- Add red pepper flakes for extra heat.
- Substitute mozzarella for a milder flavor.
- Use freshly grated cheese for a smoother sauce.
- Best served fresh but can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American