Description
A delightful mashup of Italian and American classics with cheesy tortellini filled with beef, bell peppers, and onions in a rich cream sauce.
Ingredients
Scale
- Fresh or frozen tortellini
- Thinly sliced ribeye steak
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 8 oz cream cheese
- 1 cup low-sodium beef broth
- 1 cup shredded sharp cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, cooking until tender (5-7 minutes).
- Push the veggies aside and add the steak, cooking until browned (3-5 minutes).
- Add minced garlic and sauté for another minute until fragrant.
- Reduce heat to low, add cream cheese and stir until melted. Pour in beef broth and mix until creamy.
- Stir in cooked tortellini until well coated in sauce.
- Sprinkle shredded cheddar on top and let it melt.
- Taste and adjust seasoning with salt and pepper. Serve hot and enjoy!
Notes
For extra flavor, consider adding crushed red pepper flakes for a kick. You can also use leftover steak or substitute chicken or mushrooms for a variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg