Ingredients
Meat and Vegetables
- 1 lb thinly shaved beef steak
- 1 onion, peeled and diced
- 2 cloves garlic, minced
Liquids and Oils
- 1 tablespoon neutral oil (sunflower, canola, or vegetable)
- 1 cup chicken stock
- 1/2 cup milk
Seasonings and Condiments
- 1 teaspoon kosher salt (Diamond Crystal preferred; if using Morton’s, halve the amount)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon smooth Dijon mustard
Cheese
- 8 ounces sliced provolone cheese, torn into small pieces
- 4 ounces American cheese or cooper cheese, torn into small pieces (can substitute all provolone if preferred)
Pasta
- 1 pound cheese tortellini, cooked al dente according to package instructions
Garnish
- Fresh parsley, chopped
Instructions
- Heat the skillet: Place an empty stainless steel or cast iron skillet over medium-high heat for about 5 minutes to get it hot. Drizzle in the neutral oil and swirl the pan to coat the surface evenly.
- Prepare the beef: Roughly chop the shaved beef steak into bite-sized pieces for easy cooking and eating.
- Brown the beef and onions: Scatter the chopped beef evenly over the hot oil, then add the diced onions on top. Sprinkle with kosher salt and black pepper. Let the mixture cook undisturbed for 4 to 6 minutes until the beef is nicely browned on the bottom. Then stir and continue cooking for another 2 to 4 minutes, breaking up the meat until no pink remains.
- Add garlic: Stir in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
- Add liquids and flavor: Pour in the chicken stock and add the Dijon mustard. Bring to a boil while stirring, scraping the bottom of the pan to incorporate any browned bits into the sauce.
- Incorporate milk and cheese: Pour in the milk, then distribute the torn provolone and American or cooper cheese pieces over the meat mixture. Stir constantly until the cheese is fully melted and smoothly blended into the sauce.
- Add the tortellini: Gently fold in the cooked cheese tortellini, stirring carefully to combine everything without breaking the pasta.
- Rest and serve: Remove the skillet from heat and cover with a lid for 3 minutes to allow flavors to meld and tortellini to warm through. Remove the lid, give a gentle stir, and serve garnished with freshly chopped parsley.
Notes
- Use thinly shaved steak such as ribeye or sirloin for best flavor and tenderness.
- If your cheese tortellini is frozen, thaw and cook according to package directions before adding.
- You can substitute all provolone cheese if you prefer a milder flavor.
- Adjust salt according to the brand you use; Diamond Crystal is lighter than Morton’s kosher salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American