Steak and Pepper Tortellini with Provolone Sauce (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 (9-ounce) package cheese tortellini
02 -
1 pound beef, thinly sliced
03 -
1 small green bell pepper, sliced
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1 small red bell pepper, sliced
05 -
1 small onion, sliced
06 -
2 cloves garlic, minced
→ Sauce and Seasoning
07 -
2 tablespoons olive oil
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1 cup shredded provolone cheese
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1/2 cup beef broth
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1/2 cup whole milk
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
# How to Make It:
01 -
Cook the tortellini according to its package and drain gently.
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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.
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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.
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Stir in garlic briefly.
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Add beef broth and scrape up browned bits, then simmer to reduce slightly. Lower the heat and stir in milk, paprika and pepper.
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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.
# Extra Suggestions:
01 -
Use a nine-ounce package of cheese tortellini and follow the directions for that product.