Description
A fusion pasta dish that combines the iconic flavors of a cheesesteak with tender tortellini and a creamy Parmesan sauce.
Ingredients
Scale
- 16 oz fresh cheese tortellini
- 1 lb thinly sliced ribeye steak
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, sliced into strips
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- ½ tsp nutmeg
- ¼ cup fresh parsley, chopped
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions until al dente, about 7-9 minutes. Reserve ½ cup of pasta water before draining.
- Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet over high heat. Season the steak with salt and pepper, then add to the hot pan. Cook for 2-3 minutes without stirring, then toss and cook for another minute. Remove from pan and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add onions and bell peppers and cook for 3-4 minutes until they begin to soften. Add mushrooms and cook until browned, then add garlic and seasonings.
- Make the Creamy Parmesan Sauce: Reduce heat and add butter to the vegetable mixture. Pour in the cream and bring to a gentle simmer. Gradually add Parmesan, stirring until smooth. Adjust with pasta water if too thick.
- Combine and Finish the Dish: Return steak to the skillet and add the drained tortellini. Fold gently until coated and let simmer for 1-2 minutes. Stir in parsley and adjust seasoning.
Notes
For a lighter version, use half-and-half instead of heavy cream. Add spinach for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 4g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: cheesesteak, tortellini, pasta, creamy sauce, fusion dish