Ingredients
- Cheese tortellini, 20 oz package
- Thinly sliced steak (like shaved ribeye), 1 pound
- Green bell pepper, 1 medium, thinly sliced
- Yellow onion, 1 medium, thinly sliced
- Provolone cheese slices, 6-8 slices
- Olive oil, 2 tablespoons
- Beef broth, 1/2 cup
- Salt and pepper to taste
Instructions
- Step 1: Cook tortellini according to package directions. Drain and set aside.
- Step 2: While tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, breaking it up with a spatula.
- Step 3: Add sliced bell pepper and onion to the skillet with the steak. Cook until vegetables are softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
- Step 4: Pour beef broth into the skillet and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 5: Add the cooked tortellini to the skillet with the steak and vegetables. Toss to combine.
- Step 6: Arrange the provolone cheese slices over the tortellini mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 1-2 minutes. Serve immediately.
Notes
- Store leftover tortellini in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of beef broth to prevent drying.
- Serve with a sprinkle of fresh parsley or a side of crusty bread to soak up the delicious sauce.
- For extra flavor, quickly sear the shaved steak in batches to achieve a beautiful brown crust before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American