Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup beef broth
- 1 ½ cups shredded provolone cheese
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes until browned. Remove and set aside.
- In the same skillet, add onion, bell pepper, and mushrooms. Sauté until softened, about 5 minutes. Add minced garlic and sauté for 1 minute more.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and beef broth. Cook, stirring constantly, until thickened, about 5 minutes.
- Stir in provolone cheese, continuing to whisk until melted and smooth. Add black pepper and salt to taste.
- Combine cooked tortellini, sautéed vegetables, and steak in the skillet. Pour the provolone sauce over and toss everything to coat.
- Cook on low for 2-3 minutes until warmed through.
- Garnish with parsley and serve hot.
Notes
- You can substitute sirloin steak with ribeye or another tender cut.
- For a spicier kick, add red pepper flakes or hot sauce to the sauce.
- The recipe works well with any type of stuffed tortellini.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 15g
- Protein: 22g