•INGREDIENTS:
1 lb cheese tortellini (fresh or frozen)
1 lb ribeye steak or sirloin, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
1 cup heavy cream
1 cup provolone cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 tsp garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
•INSTRUCTIONS:
Cook the Tortellini:
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
Cook the Steak and Vegetables:
Heat olive oil in a large skillet over medium-high heat.
Season the thinly sliced steak with salt and pepper.
Sear the steak for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the bell pepper, onion, and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
Make the Provolone Sauce:
In a separate saucepan, melt the butter over medium heat.
Stir in the garlic powder and heavy cream, bringing the mixture to a simmer.
Gradually add the provolone and Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine and Serve:
Return the cooked steak to the skillet with the sautéed vegetables.
Add the cooked tortellini and pour the rich provolone sauce over everything.
Toss to combine, ensuring the tortellini is well coated with the sauce and the steak and vegetables are evenly distributed.
Garnish with fresh parsley and serve hot.
