Ingredients

Scale

12 oz cheese tortellini

1 lb beef steak (thinly sliced)

1 green bell pepper, diced

1 small onion, diced

2 tbsp olive oil

2 cups heavy cream

1 1/2 cups shredded provolone cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Fresh parsley for garnish (optional)

Instructions

Cook the Tortellini: Boil tortellini according to package directions. Drain and set aside.

Cook the Steak: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the thinly sliced beef, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the remaining olive oil and sauté the diced bell pepper and onion until softened.

Prepare the Sauce: Reduce heat to medium. Stir in heavy cream, garlic powder, and onion powder. Bring to a simmer. Gradually add shredded provolone, stirring until melted and smooth.

Combine Ingredients: Return the cooked steak and tortellini to the skillet. Toss to coat everything evenly in the creamy provolone sauce.

Serve: Garnish with fresh parsley, if desired, and serve warm.