Ingredients
Scale
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (e.g., 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
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until tender (about 5-7 minutes).
- Push veggies aside; add beef strips to the skillet. Cook until browned (about 5 minutes) and mix together.
- Sprinkle flour over meat and veggies; stir well. Gradually pour in milk and beef broth while stirring to avoid lumps. Simmer until thickened.
- Stir in shredded provolone cheese until melted and smooth.
- Add cooked tortellini to the skillet; toss gently to coat evenly with the sauce. Season with salt and pepper.
- Serve immediately, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 570
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg