Ingredients
Scale
- 1 pound cheese tortellini
- 1 pound flank steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced onions and bell peppers; sauté until soft, about 5-7 minutes.
- Add the sliced flank steak to the skillet, season with salt and pepper, and cook until browned, about 4-5 minutes. Boil cheese tortellini according to package instructions until al dente.
- Add minced garlic to the skillet and cook for an additional minute. Pour in beef broth and heavy cream, stirring well. Let simmer until slightly thickened. Stir in cooked tortellini and half of the provolone cheese.
- Transfer the pasta to serving bowls and top with the remaining provolone cheese. Garnish with fresh parsley if desired.
Notes
- Can store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- This dish can be customized with your favorite vegetables or cheese types.
- For a vegetarian option, replace steak with sautéed mushrooms or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg