Ingredients
Scale
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef sirloin, cut into small pieces
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
- Add the sliced onion and bell peppers to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low.
- Stir in the heavy cream and cream cheese until the cream cheese is melted and the sauce is smooth. Add the cooked tortellini to the skillet and toss to coat.
- Sprinkle the shredded provolone cheese over the top. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
- Garnish with fresh parsley before serving. Enjoy immediately!
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute the beef sirloin with chicken or turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg