Ingredients
Scale
- 450 g thinly sliced beef (Ribeye or Flank Steak)
- 2 cups cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 garlic cloves, minced
- 500 ml heavy cream
- 100 g grated provolone cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced beef and sauté until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, sauté the onions, red bell pepper, green bell pepper, and garlic until softened, about 5-7 minutes.
- Return the beef to the skillet and stir in the Worcestershire sauce.
- Pour in the heavy cream and bring the mixture to a simmer. Reduce heat and stir in the grated provolone cheese until melted and smooth.
- Add the cooked tortellini to the skillet and mix well with the sauce.
- Season with salt and pepper and garnish with fresh parsley before serving.
Notes
Using freshly grated provolone cheese makes a significant difference in the creaminess of the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg