Ingredients

Scale

1 pound cheese tortellini

1 pound ground beef or thinly sliced ribeye steak

1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, diced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Italian seasoning

1 cup heavy cream

1 cup beef broth

1 ½ cups shredded provolone cheese

½ cup shredded mozzarella cheese

½ teaspoon red pepper flakes (optional)

Instructions

Cook the tortellini according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef or sliced ribeye steak and cook until browned. Remove from the skillet and set aside.

In the same skillet, add diced bell pepper, onion, mushrooms, and garlic. Sauté for 4-5 minutes until softened.

Return the cooked beef to the skillet. Stir in Worcestershire sauce, salt, black pepper, and Italian seasoning.

Pour in heavy cream and beef broth, stirring to combine. Simmer for 2-3 minutes.

Add shredded provolone and mozzarella cheese, stirring until melted and creamy.

Fold in the cooked tortellini, tossing to coat everything in the sauce. Cook for an additional 2 minutes until heated through.

Serve hot, garnished with red pepper flakes if desired.