Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb sirloin steak, thinly sliced
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup provolone cheese, shredded
- ½ cup beef broth
- Optional: chopped parsley for garnish
Equipment Needed
- Large pot for boiling the tortellini
- Skillet or frying pan
- Slotted spoon or tongs
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
First, I start by bringing a large pot of salted water to a boil for the tortellini. Once it’s boiling, I add the tortellini and cook it according to the package instructions—usually around 3-5 minutes if it’s fresh or a little longer if it’s frozen. While the tortellini is cooking, I heat up some olive oil in a skillet over medium-high heat. I then add the sliced onions and peppers, sautéing them until they’re soft and aromatic, around 5-7 minutes. It’s at this point that my kitchen begins to smell heavenly! (See the next page below to continue steps…)