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Thinly sliced steak, peppers and cheese tortellini meet in a light broth-and-milk sauce finished with provolone. Cook the tortellini according to its package before adding it to the skillet. Keep the heat gentle once the cheese is added so the sauce coats rather than separates.
Use a nine-ounce package of cheese tortellini and follow the directions for that product. Fresh, refrigerated and dry versions have different boiling times. This recipe adds cooked tortellini to the sauce rather than hydrating it in half a cup of broth.
Ingredient amounts and preparation
- Set out: 1 (9-ounce) package cheese tortellini
- Set out: 1 pound beef, thinly sliced
- Set out: 1 small green bell pepper, sliced
- Set out: 1 small red bell pepper, sliced
- Set out: 1 small onion, sliced
- Set out: 2 cloves garlic, minced; 2 tablespoons olive oil
- Set out: 1 cup shredded provolone cheese
- Set out: 1/2 cup beef broth
- Set out: 1/2 cup whole milk
- Set out: 1 teaspoon salt
- Set out: 1/2 teaspoon black pepper; 1/2 teaspoon paprika
Cooking sequence and doneness
- Stage 1
- Cook the tortellini according to its package and drain gently.
- Stage 2
- Pat the thin steak slices dry and season lightly. Heat the olive oil in a wide skillet and sear the steak in batches if needed.
- Stage 3
- Check the beef reaches 145°F and rest it for at least three minutes on a clean plate. Add peppers and onion to the skillet and cook until softened.
- Stage 4
- Stir in garlic briefly.
- Stage 5
- Add beef broth and scrape up browned bits, then simmer to reduce slightly. Lower the heat and stir in milk, paprika and pepper.
- Stage 6
- Add the cooked tortellini and provolone and fold gently until the cheese melts. Return the steak just long enough to warm, taste for salt and serve.
Use a tender steak suitable for quick cooking and slice thinly across its grain. Spread it in a single layer and work in batches if necessary. Very tough stew beef is not a substitute for quick-seared steak in this short method.
When are the peppers ready?
After removing the cooked steak, soften the sliced peppers and onion in the skillet before adding garlic. Their texture can stay slightly firm, but thick raw pieces need more time. Scrape up browned meat bits with the broth instead of letting them burn.
Why add provolone over low heat?
Milk and cheese can become grainy if boiled hard together. Bring broth and milk just to a gentle simmer, then lower the heat before stirring in cheese. Add the drained tortellini gently to avoid tearing its filled pockets.
What if the sauce seems thin?
This formula has no flour or starch thickener beyond what the pasta contributes. Let the broth reduce slightly before adding milk and cheese, then give the coated pasta a brief rest. Do not promise the consistency of a heavy cream sauce.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Ground Beef and Pepper Casserole with Provolone or French Onion Beef and Noodles with Slowly Braised Beef. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
USDA’s temperature guidance specifies 145°F for beef steaks followed by at least three minutes of rest. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Which tortellini should be used?
Use a nine-ounce package of cheese tortellini and follow the directions for that product. Fresh, refrigerated and dry versions have different boiling times.
- How should the beef be sliced?
Use a tender steak suitable for quick cooking and slice thinly across its grain. Spread it in a single layer and work in batches if necessary.
- When are the peppers ready?
After removing the cooked steak, soften the sliced peppers and onion in the skillet before adding garlic. Their texture can stay slightly firm, but thick raw pieces need more time.
- Why add provolone over low heat?
Milk and cheese can become grainy if boiled hard together. Bring broth and milk just to a gentle simmer, then lower the heat before stirring in cheese.
- What if the sauce seems thin?
This formula has no flour or starch thickener beyond what the pasta contributes. Let the broth reduce slightly before adding milk and cheese, then give the coated pasta a brief rest.