Cheesesteak Tortellini in Creamy Parmesan Sauce

This Cheesesteak Tortellini is a delightful fusion of two comfort food favorites! Juicy steak, cheesy tortellini, and a rich, creamy Parmesan sauce come together for a dish that’s perfect for any occasion.

Ingredients:

1 lb steak (ribeye or sirloin), thinly sliced

1 package (20 oz) cheese tortellini, refrigerated or frozen

2 tablespoons olive oil

1 medium onion, thinly sliced

1 bell pepper (red or green), thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup beef broth

1 tablespoon butter

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Extra Parmesan for garnish (optional)

Directions:

Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.

Sear the Steak: While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper, then sear them in the hot skillet until browned on both sides (about 2-3 minutes per side). Remove the steak from the skillet and set aside.

Cook the Vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced onion and bell pepper, cooking until softened (about 4-5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Make the Creamy Parmesan Sauce: Lower the heat to medium. Add the butter and let it melt. Stir in the beef broth, Worcestershire sauce, and heavy cream. Let the sauce simmer for a couple of minutes, then gradually whisk in the Parmesan cheese until smooth. Season with salt and pepper to taste.

Combine Everything: Add the cooked tortellini and steak back into the skillet. Toss everything together in the creamy Parmesan sauce until fully coated. Let it heat through for about 2-3 minutes.

Garnish and Serve: Remove from heat and garnish with chopped parsley and extra