Steak Tortellini Provolone (Printable Version)
Juicy beef and cheese-filled tortellini swim in a creamy provolone sauce with tender sautéed veggies.
# What You'll Need:
→ Meat
01 -
1 pound thin beef sirloin or ribeye, sliced
→ Pasta
02 -
20-ounce pack of cheese tortellini
→ Vegetables
03 -
2 cloves garlic, minced
04 -
1 small green bell pepper, sliced thin
05 -
1 small onion, sliced thin
→ Liquids & Sauces
06 -
1 cup heavy cream
07 -
1 teaspoon Worcestershire sauce
08 -
1 cup beef broth
09 -
1 tablespoon olive oil
→ Seasonings & Cheese
10 -
Half a teaspoon black pepper
11 -
1 teaspoon Italian seasoning
12 -
A pinch of salt
13 -
1 and a half cups shredded provolone cheese
14 -
Quarter teaspoon red pepper flakes if you want a kick
15 -
Chopped parsley for topping
# Step-by-Step Guide:
01 -
Put the beef back in the pan and stir it into the sauce. Mix in the drained tortellini gently. Let it cook low for a couple minutes so flavors mix well.
02 -
Pour beef broth and Worcestershire sauce into the pan. Scrape up all the browned bits. Add Italian seasoning, black pepper, and some salt. Turn heat to medium and stir in the cream. Slowly add shredded provolone until sauce is smooth and melted. Use some reserved pasta water if the sauce feels too thick.
03 -
In the pan you cooked beef, soften onions and green peppers for about 3 to 4 minutes. Add garlic and cook just about 30 seconds until it smells good.
04 -
Heat olive oil over medium-high heat in a large pan. Put in the beef slices in one layer and let them brown for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Take beef out and set aside.
05 -
Boil a big pot of salted water. Cook the tortellini as the package says. Drain, but save half a cup of the pasta water. Set tortellini aside.
06 -
Taste and fix seasoning if you need to. Sprinkle fresh parsley and red pepper flakes on top. Serve warm and enjoy.
# Additional Notes:
01 -
Keep some pasta water to thin out the sauce if it gets too thick.