Ingredients:
1 package (12 oz) cheese tortellini

1 tablespoon olive oil

1 large onion, sliced

1 pound beef steak, cubed (sirloin, flank steak, or ribeye work well)

½ teaspoon salt

¼ teaspoon black pepper

1 cup beef broth

2 tablespoons Worcestershire sauce

1 cup shredded provolone cheese

Instructions:
1. Cook the Tortellini:
Cook the cheese tortellini according to the package instructions. Drain and set aside.
2. Cook the Onion and Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced onion to the skillet and sauté for about 5 minutes, or until softened and slightly caramelized.
Add the cubed beef steak to the skillet, season with salt and pepper, and cook until the steak is browned on all sides, about 6–8 minutes. If using a tougher cut of steak, you can cook it a bit longer for desired tenderness.
3. Make the Sauce:
Pour in the beef broth and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pan.
Let the mixture simmer for about 2–3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Reduce the heat to low and stir in the shredded provolone cheese. Continue stirring until the cheese is melted and the sauce becomes smooth and creamy.
4. Combine with Tortellini:
Add the cooked tortellini to the skillet with the beef and sauce. Gently toss everything together to coat the tortellini in the rich provolone sauce.
5. Serve:
Serve the cheesesteak tortellini in bowls, garnishing with extra shredded provolone or fresh herbs, if desired.
Tips:
Add veggies: You can add sliced bell peppers, mushrooms, or spinach to the skillet with the onions for extra flavor and color.
For extra richness: Stir in a splash of heavy cream or a tablespoon of butter to the sauce for an even creamier texture.
Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to give the dish a little heat.