Cheese Steak Tortellini Pasta
A hearty and comforting dish combining the rich flavors of cheese steak with soft tortellini in a creamy sauce.
Ingredients
Pasta and Main Ingredients
- 12 oz Cheese tortellini
- 1 lb Thinly sliced steak Can substitute with chicken, turkey, or mushrooms.
- 4 oz Provolone cheese Can be substituted with mozzarella or cheddar.
- 1 medium Onion (sliced)
- 1 medium Bell pepper (sliced)
- 2 cloves Garlic (minced) Use fresh garlic for better flavor.
- 1 cup Heavy cream Can substitute with half-and-half or whole milk.
- 2 tbsp Olive oil
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook the cheese tortellini in a large pot of salted boiling water according to the package instructions, usually about 3-5 minutes. Once cooked, drain and set aside.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add the thinly sliced steak to the skillet and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add sliced onions, bell peppers, and minced garlic. Sauté until softened, about 5 minutes.
- Return the cooked steak to the skillet and pour in the heavy cream, stirring to combine.
- Stir in the provolone cheese until melted and the sauce is smooth.
- Gently fold the cooked tortellini into the skillet, ensuring they are well-coated with the sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh herbs or extra cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen; however, the texture of the cream may change slightly upon reheating.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
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