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Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Cook the Steak: Push the vegetables to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper. Cook the steak for about 4-5 minutes, stirring occasionally, until browned and cooked through.
Create the Sauce: Pour in the beef broth and bring it to a simmer. Stir in the heavy cream, then add the shredded provolone cheese. Stir continuously until the cheese has melted and the sauce is creamy.
Combine: Add the cooked tortellini to the skillet and gently toss to coat the tortellini in the cheese sauce. Cook for an additional 2-3 minutes until everything is heated through.
Serve: Remove from heat and garnish with fresh parsley. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 4
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