Ingredients:

  • 1 lb ribeye or top sirloin steak, shaved paper-thin
  • 20 oz refrigerated cheese tortellini
  • 1.5 cups heavy cream
  • 6 oz provolone cheese, shredded
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, sliced into half-moons
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup beef broth
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a large cast-iron skillet over high heat until shimmering. Add the shaved steak in a single layer and sear for 2 minutes until a deep mahogany crust forms. Remove steak from the pan and set aside.
  2. In the same skillet, add the sliced onions, bell peppers, and mushrooms. Sauté until the vegetables are softened and the onions are translucent.
  3. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant. Pour in the beef broth to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  4. Pour in the heavy cream and bring to a gentle simmer. Add the refrigerated tortellini directly into the sauce. Cover and cook for 3 to 4 minutes, or until the pasta is tender.
  5. Reduce heat to low. Gradually fold in the shredded provolone cheese, stirring constantly until the sauce is smooth and emulsified. Return the seared steak to the pan, toss to coat, and serve immediately.