Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb thinly sliced steak (ribeye or flank steak)
- 1 cup Provolone cheese (shredded)
- 2 tablespoons olive oil
- 1 onion (sliced)
- 1 bell pepper (sliced)
- Salt and pepper to taste
Instructions
- Cook the cheese tortellini according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper; sauté until softened.
- Add the thinly sliced steak to the skillet and cook until browned and cooked through. Season with salt and pepper.
- Stir in the cooked tortellini and Provolone cheese, mixing until the cheese is melted and everything is well combined.
- Serve immediately and enjoy!
Notes
Customize the vegetables and cheese for different flavors. Store leftovers in an airtight container for 2 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg