Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound thinly sliced steak (such as ribeye or sirloin), cut into 1-inch pieces (450g)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups beef broth (950ml)
  • 1 (19-20 ounce) package refrigerated cheese tortellini (540-570g)
  • 4 ounces provolone cheese, shredded (about 1 cup) (115g)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • Hot sauce, for serving (optional)

Instructions:

  1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add sliced steak and cook until browned, about 3-4 minutes. Remove steak from the pot and set aside.
  2. Add sliced onion and bell pepper to the pot and cook until softened and lightly caramelized, about 5-7 minutes. Add minced garlic, dried oregano, salt, and pepper, and cook for another minute until fragrant.
  3. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  4. Add cheese tortellini to the simmering broth. Cook according to package directions, usually about 3-5 minutes, or until tortellini are tender and cooked through.
  5. Return the cooked steak to the pot. Stir in shredded provolone cheese until melted and the sauce is creamy.
  6. Garnish with chopped fresh parsley (if using) and serve immediately with hot sauce on the side, if desired.