Ingredients
Scale
- 1lb thinly sliced beef steak(ribeye or flank steak works best)
- 2 cupscheese tortellini
- 1 tablespoonolive oil
- 1large onion, thinly sliced
- 1red bell pepper, thinly sliced
- 1green bell pepper, thinly sliced
- 2cloves garlic, minced
- 2 cupsheavy cream
- 1 cupshredded provolone cheese
- 1 teaspoonWorcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the tortelliniaccording to package instructions. Drain and set aside.
- In a large skillet,heat olive oilover medium heat.Add the sliced beef steakand cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet,add the onions, red bell pepper, green bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Return the beef to the skilletand stir in the Worcestershire sauce.
- Add the heavy creamand bring the mixture to a simmer. Reduce the heat and stir in the shredded provolone cheese until melted and the sauce is smooth.
- Add the cooked tortellinito the skillet and toss to coat evenly with the sauce.
- Season with salt and pepperto taste. Garnish with fresh parsley before serving.