Description
A quick recipe combining steak, peppers, onions, and cheese tortellini in a creamy provolone sauce.
Ingredients
Scale
- 1 pound beef sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces provolone cheese, shredded
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned. Remove steak and set aside.
- Add onion and bell pepper to the same skillet. Cook until softened, about 5 minutes.
- Add beef broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom.
- Stir in heavy cream and Worcestershire sauce. Reduce heat to medium-low.
- Add shredded provolone cheese gradually, stirring until the sauce is smooth. Season with salt and pepper.
- Add the cooked steak and the uncooked tortellini to the sauce. Cover and cook according to tortellini package directions, usually about 5-7 minutes, until tortellini is tender.
- Stir gently before serving.
Notes
- You can substitute ribeye steak for sirloin if desired.
- For extra flavor, add a pinch of garlic powder with the cream.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 120
Keywords: cheesesteak, tortellini, provolone sauce, steak pasta, quick dinner