Description
A delightful dish featuring cheese tortellini in a rich provolone sauce with tender beef and vegetables.
Ingredients
- 8 ounces cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (red or green)
- 8 ounces sliced mushrooms
- 1 pound thinly sliced beef (such as sirloin or ribeye)
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they are tender.
- Increase the heat to medium-high and add the thinly sliced beef to the skillet. Cook until browned, about 5-7 minutes. Stir in the minced garlic and Worcestershire sauce, cooking for another minute.
- Pour in the beef broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.
- Lower the heat and add the shredded provolone cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Gently fold in the cooked tortellini until well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a lighter version, substitute the beef with grilled chicken or sautéed vegetables.
- Add a splash of heavy cream to the sauce for extra richness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg