Ingredients:

  • 2 cups all-purpose flour
  • 3 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 8 oz steak (ribeye or sirloin), thinly sliced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup provolone cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Combine flour, eggs, and salt in a bowl. Knead until smooth, then rest for 30 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Sear steak until browned, then remove and set aside.
  3. Sauté onion, bell pepper, and garlic until soft. Mix in the steak and cheese. Season with salt and pepper.
  4. Roll out dough into thin sheets. Cut into circles and fill with the steak mixture. Fold and seal each tortellini.
  5. Boil gently in salted water until al dente, about 3-4 minutes. Drain and set aside.
  6. Melt butter in a saucepan and whisk in flour. Gradually add cream and broth, stirring until thickened.
  7. Stir in Worcestershire sauce, Italian seasoning, and season to taste.
  8. Toss cooked tortellini in the sauce until evenly coated. Garnish with parsley and serve hot.