Servings: 4 servings
Calories: 620kcal
Equipment
- Large skillet
Ingredients
For the Beef
- 1 lb thinly sliced beef Slice against the grain for tenderness.
For the Tortellini
- 9 oz cheese tortellini Provides a chewy texture.
For the Vegetables
- 1 onion Sauté for sweetness.
- 1 green bell pepper Adds color and crispness.
For the Broth
- 1 cup beef broth Enhances flavor.
- 2 tbsp Worcestershire sauce Adds umami.
For the Cheese
- 8 oz provolone cheese Melts to create a gooey topping.
For Cooking
- 2 tbsp olive oil For browning beef and sautéing vegetables.
- 2 cloves garlic Minced for flavor.
Instructions
Preparation
- Thinly slice the onion and green bell pepper, then mince the garlic. Carefully slice the beef against the grain.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 1-2 minutes per side until browned. Transfer to a plate and set aside.
- Reduce heat to medium; add another tablespoon of olive oil if needed. Sauté onions and bell peppers for 5-7 minutes. Stir in the minced garlic and cook for 1 more minute.
- Pour in beef broth and Worcestershire sauce, scraping the skillet to loosen browned bits. Simmer for 2-3 minutes.
- Add cheese tortellini, cover, and cook per package instructions, typically 5-8 minutes until al dente.
- Return cooked beef to the skillet, stir in cream cheese if desired, and sprinkle provolone cheese over top. Cover for 2-3 minutes until melted.
- Remove from heat, stir gently, garnish with parsley, and serve hot.
Notes
For a spicy kick, serve with a sprinkle of crushed red pepper.
Nutrition
Serving: 1bowl | Calories: 620kcal | Carbohydrates: 60g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 1200mg | Potassium: 800mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 45mg | Calcium: 20mg | Iron: 10mg
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