Ingredients:

– 12 oz cheese-filled tortellini (fresh or frozen)
– 1 lb sirloin steak or flank steak, thinly sliced
– 1 tablespoon olive oil
– 1 medium onion, thinly sliced
– 1 bell pepper (green or red), thinly sliced
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1 cup beef broth
– 1 cup heavy cream (or half-and-half)
– 1 cup provolone cheese (or mozzarella), shredded
– ½ cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Cook the Tortellini:
– Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

2. Sear the Steak:
– In a large skillet or pan, heat the olive oil over medium-high heat.
– Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and cook for about 3-4 minutes, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

3. Sauté the Vegetables:
– In the same skillet, add the sliced onion and bell pepper. Cook for about 5-6 minutes, or until the vegetables are softened.
– Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Make the Sauce:
– Return the cooked steak to the skillet with the vegetables.
– Pour in the beef broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.
– Stir in the heavy cream and bring to a gentle simmer.
– Add the provolone cheese and Parmesan cheese, stirring until melted and the sauce is creamy. Season with additional salt and pepper to taste.

5. Combine:
– Add the cooked tortellini to the skillet and gently toss to coat the pasta in the cheeseste