Instructions
Step 1: Season the steak with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the steak until browned and cooked to desired doneness. Remove and set aside.
Step 2: Cook tortellini according to package instructions. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add bell pepper, onion, and mushrooms. Sauté until softened, about 5-6 minutes. Add minced garlic and cook for 1 minute.
Step 4: Sprinkle flour over the vegetables and stir well. Cook for 1 minute to form a roux.
Step 5: Slowly whisk in the heavy cream and milk. Bring to a gentle simmer and let thicken slightly.
Step 6: Stir in shredded provolone cheese until melted and smooth. Add crushed red pepper flakes if desired. Season with salt and pepper to taste.
Step 7: Fold in the cooked tortellini and mix until well coated.
Step 8: Plate the creamy tortellini and top with seared steak. Garnish with chopped chives or parsley.
Storage Information
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk or cream to maintain sauce consistency. For best texture, reheat steak separately to avoid overcooking.
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