Ingredients
– 1 package (12 oz) cheese tortellini
– 1 lb beef (ribeye or sirloin), thinly sliced
– 1 medium onion, thinly sliced
– 1 bell pepper (any color), thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup provolone cheese, shredded
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Skillet or frying pan
– Slotted spoon
– Spoons for stirring
– Cutting board and knife
Step-by-Step Instructions
First, start by cooking the tortellini according to the package instructions. Usually, it takes just a few minutes in boiling water, and I always love watching them float to the top, signaling they’re ready. While this is happening, heat your skillet over medium-high heat and add the olive oil. Once it’s hot, toss in the onions and bell peppers, sautéing them for about 3-5 minutes until they’re soft and fragrant. As a personal tip, I like to keep a close eye on them so they don’t get too brown—just enough to enhance that sweet flavor. (See the next page below to continue steps…)