Instructions
1. Cook the Tortellini:
Bring a large pot of salted water to a boil.
Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Cheesesteak Filling:
In a large skillet over medium-high heat, heat the olive oil.
Add the sliced steak and season with salt and pepper. Sauté until browned and cooked through, about 3-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the onion and bell pepper. Cook until the vegetables are softened, about 4-5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Return the steak to the skillet, mixing well. Remove from heat.
3. Make the Creamy Parmesan Sauce:
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the beef broth, ensuring there are no lumps.
Stir in the heavy cream and bring to a gentle simmer, cooking for about 3-4 minutes until slightly thickened.
Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
4. Combine Everything:
In a large mixing bowl or the skillet used for the steak, combine the cooked tortellini, cheesesteak filling, and creamy Parmesan sauce. Toss gently until everything is well coated.
5. Serve:
Divide the cheesesteak tortellini among serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Enjoy!
This creamy, savory dish combines the flavors of a classic cheesesteak with tender tortellini, making for a comforting meal that’s perfect for any occasion!
