Description
A comforting and satisfying one-pan meal featuring beef, vegetables, and tortellini in a flavorful broth.
Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 yellow or sweet onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup cremini or button mushrooms, thinly sliced (optional)
- 12 ounces fresh or frozen cheese tortellini
- 4 cups low-sodium beef broth
- 6 ounces provolone cheese, sliced or shredded
- 2 cloves fresh minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- First things first, get everything ready to go. Thinly slice your beef, onions, and bell peppers. Mince your garlic. This ‘mise en place’ will make the cooking process much smoother and faster. Have your beef broth and tortellini ready as well.
- Heat a large, oven-safe skillet (preferably cast iron or another heavy-bottomed skillet) over medium-high heat with a tablespoon of olive oil. Once shimmering, add your thinly sliced beef in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for just 1-2 minutes per side until nicely browned but still tender. Season lightly with salt, pepper, and a dash of Worcestershire sauce as it cooks. Once seared, remove the beef from the skillet and set it aside on a plate, leaving any delicious drippings in the pan.
- Reduce the heat to medium. Add another tablespoon of olive oil to the same skillet if needed. Add the sliced onions, bell peppers, and mushrooms (if using) to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Stir in the minced garlic during the last minute of cooking until fragrant.
- Pour about half a cup of the beef broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where a lot of flavor lives! Once you’ve scraped up the bits, pour in the remaining beef broth.
- Bring the broth to a gentle simmer. Add the tortellini directly into the simmering broth in the skillet. Stir gently to ensure all the tortellini are submerged. Cover the skillet and let it simmer for about 5-7 minutes, or according to package directions, until the tortellini are al dente and most of the liquid has been absorbed, creating a rich, flavorful sauce.
- Once the tortellini is cooked, return the seared beef to the skillet, stirring gently to combine everything. Arrange the sliced provolone cheese evenly over the top of the beef and tortellini mixture.
- You have a couple of options here: Option A (Lid Method): Cover the skillet again and let it sit for 2-3 minutes, allowing the residual heat to melt the cheese until gooey and bubbly. Option B (Broiler Method): If your skillet is oven-safe, place it under a preheated broiler for 1-2 minutes, watching carefully, until the cheese is melted and lightly golden in spots.
- Remove the skillet from the heat. Give it a final taste and adjust seasonings if necessary. Garnish with fresh parsley if desired. Serve hot, directly from the skillet, for a truly comforting and satisfying meal!
Notes
- This dish is perfect for busy weeknights or a cozy family dinner.
- Feel free to customize with your favorite vegetables.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg