Cheesesteak Tortellini in Creamy Parmesan Sauce

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Description:

Cheesesteak Tortellini in Creamy Parmesan Sauce combines the beloved flavors of a classic cheesesteak with tender tortellini in a rich, creamy sauce. This one-pan meal is quick to prepare and perfect for a weeknight dinner, delivering a comforting and indulgent experience.

Ingredients (Quantities):

For the Pasta:

  • Tortellini (fresh or frozen): 12 oz
  • Olive oil: 2 tablespoons

For the Cheesesteak Filling:

  • Steak (ribeye or sirloin, thinly sliced): 1 lb
  • Bell peppers (sliced): 1 cup (use a mix of colors)
  • Onion (sliced): 1 medium
  • Garlic (minced): 2 cloves
  • Salt and black pepper: to taste
  • Italian seasoning: 1 teaspoon

For the Creamy Parmesan Sauce:

  • Butter: 3 tablespoons
  • Heavy cream: 1 cup
  • Parmesan cheese (grated): 1 cup
  • Garlic powder: ½ teaspoon
  • Salt and black pepper: to taste
  • Fresh parsley (chopped, for garnish)

Optional Ingredients:

  • Red pepper flakes: for heat
  • Provolone or mozzarella cheese: for extra cheesiness

Instructions:

1. Cook the Tortellini:

  • In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside.

2. Cook the Cheesesteak Filling:

  • In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
  • In the same skillet, add sliced bell peppers, onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened. Season with salt, black pepper, and Italian seasoning.

3. Make the Creamy Parmesan Sauce:

  • In the same skillet, add the butter and allow it to melt. Pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, garlic powder, salt, and pepper. Stir until the sauce is smooth and creamy. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.

4. Combine Everything:

  • Add the cooked tortellini and cooked steak back to the skillet, tossing to coat everything in the creamy sauce. If desired, stir in provolone or mozzarella cheese for extra cheesiness.

5. Serve:

  • Serve the cheesesteak tortellini hot, garnished with fresh parsley and a sprinkle of red pepper flakes, if using.

Tips for Success:

  • Choose your steak: Thinly sliced ribeye or sirloin works best for a tender, flavorful result.
  • Customize veggies: Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition.
  • Cheese options: Experiment with different cheeses in the sauce to find your perfect blend.

Recommendations:

  • Pair this dish with a side salad or garlic bread for a complete meal.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stove or in the microwave.

Nutrition (per serving, estimated):

  • Calories: 700
  • Protein: 45g
  • Fat: 40g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sodium: 950mg

Enjoy this Cheesesteak Tortellini in Creamy Parmesan Sauce—a comforting and flavorful dish that’s sure to please everyone at the table!

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