Cheesy Tortellini with Philly Flavors (Print Version)
# Ingredients:
→ Meat & Pasta
01 -
Lean beef (steak or ground beef), 1 pound, thinly sliced
02 -
Fresh cheese tortellini, 20 ounces
→ Fresh Vegetables
03 -
Medium onion, sliced into thin strips
04 -
Green bell pepper, cut into thin strips
05 -
Red bell pepper, cut into thin strips
06 -
Fresh garlic, 3 cloves, minced
→ Dairy & Cheese
07 -
Heavy cream, 1/2 cup
08 -
Shredded provolone or mozzarella cheese, 1 cup
09 -
Shredded cheddar cheese, 1/2 cup (optional)
→ Liquids & Seasonings
10 -
Beef broth, 2 cups
11 -
Olive oil, 1 tablespoon
12 -
Worcestershire sauce, 1 teaspoon
13 -
Garlic powder, 1 teaspoon
14 -
Onion powder, 1 teaspoon
15 -
Smoked paprika, 1 teaspoon (optional)
16 -
Salt and black pepper to taste
→ Garnishes
17 -
Fresh parsley, chopped
18 -
Crushed red pepper flakes
19 -
Grated Parmesan cheese
# Instructions:
01 -
Get your pan nice and hot with some olive oil. If you're using steak, throw those thin strips in, or if it's ground beef, break it up as it cooks. Once it's browned (about 3-5 minutes), scoop it out but leave those tasty drippings behind!
02 -
Into those same flavorful drippings, toss your sliced onions and peppers. Let them get all soft and sweet (5-7 minutes), then add your garlic for just a quick 30 seconds - you'll smell when it's ready!
03 -
Put your beef back in with those veggies and add all your seasonings - the Worcestershire sauce, garlic and onion powders, paprika if you're using it, and season it up with salt and pepper. Let everything get friendly for a couple minutes.
04 -
Pour in your beef broth and heavy cream, give it a good stir, and let it bubble away gently for 3-4 minutes until it starts to thicken up a bit.
05 -
Add your tortellini right into the sauce, cover it up, and let it cook for 5-7 minutes. Give it a gentle stir now and then - we want every piece to get coated in that sauce!
06 -
Now for the best part - sprinkle all that cheese on top and stir until it's melted into a creamy dream. If it gets too thick, splash in a little more broth.
07 -
Dish it up and make it pretty with some fresh parsley, red pepper flakes if you like heat, or a shower of Parmesan. Time to dig in while it's hot!
# Notes:
01 -
You can use any type of steak - ribeye, sirloin, or even leftover steak works great!
02 -
The sauce will thicken as it sits, so don't worry if it seems a bit loose at first.