Description
A rich and comforting pasta dish featuring tender steak, cheese-filled tortellini, and a creamy garlic parmesan sauce that comes together in one pan.
Ingredients
Scale
- 1 package cheese tortellini (fresh or frozen)
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 medium onion, sliced
- 1 bell pepper, sliced (optional)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded (or a combination of provolone and mozzarella)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Heat 1 tbsp oil in large skillet over high heat. Season steak with salt and pepper and sear 1-2 minutes per side. Remove and set aside.
- In same skillet, add remaining oil and sauté mushrooms until golden (3-4 minutes). Add garlic and cook 30 seconds until fragrant.
- Reduce heat to medium. Add cream, broth, parmesan, Italian seasoning, and red pepper flakes. Simmer 3-4 minutes until slightly thickened.
- Stir in cooked tortellini, steak, and spinach. Cook 2-3 minutes until spinach wilts and everything is heated through.
- Season with additional salt and pepper if needed. Garnish with parsley before serving.
Notes
- For extra tender steak, slice against the grain when partially frozen
- Can substitute half-and-half for heavy cream for lighter version
- Add sun-dried tomatoes for extra flavor dimension
- Leftovers reheat well with splash of milk to loosen sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 720
- Sugar: 4g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 175mg