Ingredients:

  • 12 oz cheese tortellini (fresh or frozen)
  • 1 lb sirloin steak, thinly sliced
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 6 oz provolone cheese, shredded (plus extra for garnish)
  • 1 medium onion, thinly sliced
  • (red or green) bell pepper, thinly sliced

Instructions:

  1. In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside.
  2. Season the sliced sirloin with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once hot, add the steak slices. Cook for about 3–4 minutes, stirring occasionally until browned but not fully cooked through. Remove from skillet and set aside.
  3. In the same skillet used for cooking steak, add onions and bell peppers. Sauté until softened (about 5–7 minutes) then remove from pan.
  4. Lower heat to medium; add butter to the skillet. Once melted, stir in minced garlic and sauté for about one minute until fragrant.
  5. Pour in heavy cream while stirring continuously; allow it to simmer gently for about three minutes.
  6. Gradually mix in shredded provolone cheese until melted and creamy.
  7. Add back in cooked steak slices along with sautéed vegetables into sauce mixture. Gently fold in cooked tortellini until well combined; let it cook together on low heat for an additional two minutes so flavors meld together.
  8. Divide into bowls or plates; garnish with additional provolone cheese if desired before serving warm!