Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper (green or red), thinly sliced
  • 2 cloves garlic, minced
  • 1 pound beef steak (ribeye or sirloin), thinly sliced
  • Salt and black pepper to taste
  • ½ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 12 ounces cheese tortellini (fresh or frozen)
  • 1 cup provolone cheese, shredded
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, add olive oil.
  4. Sauté onions and bell peppers until they are softened, about 5 minutes.
  5. Push them to one side of the skillet and add minced garlic; sauté for an additional minute.
  6. Add sliced beef steak to the skillet. Season with salt and black pepper.
  7. Cook until browned, approximately 3–4 minutes.
  8. Pour in beef broth and Worcestershire sauce; stir well to combine all ingredients.
  9. Let it simmer for about another minute until slightly thickened.
  10. Gently fold cooked tortellini into the skillet with meat mixture until fully coated in sauce.
  11. Sprinkle shredded provolone cheese over the top of your mixture.
  12. Cover with lid until cheese melts, around 2–3 minutes.
  13. Serve hot garnished with chopped fresh parsley if desired.