Ingredients

12 oz refrigerated cheese tortellini

1 tablespoon olive oil

1 lb thinly sliced beef (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

1 ½ 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 tortellini according to package instructions until tender. Drain and set aside.

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

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

Step 4: In the same skillet, sprinkle in the flour and cook over medium heat for 1-2 minutes, stirring constantly to make a roux.

Step 5: Gradually whisk in the milk and beef broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

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

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

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

Tips & Variations

Use ribeye for a more tender and flavorful beef option, but sirloin works well as a leaner alternative.

For extra richness, stir in a tablespoon of butter into the sauce at the end.

Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.

Swap the bell peppers for mushrooms or spinach for a different vegetable twist.

If provolone cheese is unavailable, mozzarella or a mild cheddar can be used, though provolone offers the best flavor.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just be sure to cook it according to the package instructions and drain well before adding it to the sauce.

Is it possible to make this dish vegetarian?

Absolutely. Omit the beef and increase the vegetables or add plant-based meat alternatives. Use vegetable broth instead of beef broth for the sauce to keep it fully vegetarian.