Ingredients

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12 oz cheese tortellini

1 lb thinly sliced steak (ribeye or flank steak)

1 green bell pepper, sliced

1 onion, thinly sliced

2 tbsp olive oil

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 ½ cups shredded provolone cheese

½ tsp Worcestershire sauce

Salt and pepper, to taste

Fresh parsley for garnish (optional)

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Directions

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.

2. Cook the Steak: In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the sliced bell pepper, onion, and garlic. Sauté until softened, about 5-7 minutes.

4. Make the Provolone Sauce: Lower the heat to medium and pour the beef broth and heavy cream into the skillet. Stir in the Worcestershire sauce and bring to a simmer. Gradually add the shredded provolone cheese, stirring constantly, until the sauce is smooth and thick.

5. Combine: Return the cooked steak and tortellini to the skillet, tossing to coat everything in the rich provolone sauce.

6. Serve: Garnish with fresh parsley if desired and serve immediately.

Time & Serving Info

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories per Serving: 620 kcal