Ingredients

12 oz refrigerated cheese tortellini

1 tablespoon olive oil

1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips

1 green bell pepper, sliced

1 red bell pepper, sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1½ cups milk

1 cup beef broth

8 oz provolone cheese, shredded

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, seasoning with salt and pepper. Cook until browned, about 3-4 minutes. Remove the beef and set aside.

Step 3: In the same skillet, add sliced green and red bell peppers and onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Remove the vegetables and set aside with the beef.

Step 4: In the same skillet, add the flour. Cook over medium heat for 1-2 minutes, stirring constantly to form a roux.

Step 5: Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring to a gentle simmer.

Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and smooth. Season with salt and pepper to taste.

Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together to coat evenly in the rich provolone sauce.

Step 8: Garnish with fresh parsley if desired, and serve immediately while hot.

Tips & Variations

For extra depth, try adding a splash of Worcestershire sauce to the beef while cooking.

Substitute mozzarella or fontina cheese for a milder sauce if provolone is unavailable.

Use fresh tortellini if possible; they cook faster and have a softer texture.

Add a pinch of crushed red pepper flakes for a subtle heat boost.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, you can substitute with other filled pastas like ravioli or even short pasta shapes such as penne or rigatoni. Just adjust cooking times accordingly.

Is this dish freezer-friendly?

This dish is best enjoyed fresh, but you can freeze leftovers in a sealed container for up to 1 month. Thaw overnight in the refrigerator and reheat gently, stirring frequently.