Ingredients
Scale
- Cheese tortellini 20 oz
- Thinly sliced steak (such as ribeye or sirloin) 1 lb
- Yellow onion 1 medium, sliced
- Green bell pepper 1 medium, 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 the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook, breaking it up with a spatula, until browned and cooked through. Season with salt and pepper.
- Step 3: Add the sliced onion and green bell pepper to the skillet with the steak. Cook until the vegetables are softened, about 5-7 minutes.
- Step 4: Pour the beef broth into the skillet and stir to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.
- Step 5: Add the cooked tortellini to the skillet with the steak and vegetables. Toss to coat.
- Step 6: Top with provolone cheese slices and cover the skillet until the cheese is melted and bubbly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of beef broth or water to the skillet to prevent the pasta from drying out.
- Serve with a side of banana peppers or a sprinkle of red pepper flakes for an extra kick.
- To prevent tough steak, partially freeze it for about 30 minutes before slicing thinly against the grain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American