Cheesesteak Tortellini
This cheesesteak tortellini is a delicious mashup of American and Italian falvors, featuring all the flavors of cheesesteak and cheese tortellini.
Servings 4 Servings
Calories 962kcal
Equipment
- large skillet or dutch oven
Ingredients
- 1 pound steak cut into bite size pieces
- 1 small onion sliced
- 1 large green bell pepper sliced
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 cups milk
- 19 ounces frozen cheese tortellini
- 2 ½ cups shredded mozzarella provolone blend
Instructions
- Season your steak with the garlic salt, onion powder and black pepper.
- In a large skillet over medium high heat melt the butter and add in the steak and cook just till it has a little color.
- Add the peppers and onions and cook for another 5 minutes.
- Pour in the milk and tortellini.
- Bring up to a boil and reduce heat to medium and let everything simmer for 6-8 minutes until the pasta is cooked through.
- Stir in 2 cups of the cheese.
- Top with the remaining cheese and cover until the cheese is melted.
- Garnish with parsley if desired.
- Serve!
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can use shaved steak or even chicken in this dish.
- If you want the peppers and onions cooked down more cook them before cooking the steak and then proceed with the recipe.
Nutrition
Serving: 1Serving | Calories: 962kcal | Carbohydrates: 71g | Protein: 64g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 191mg | Sodium: 1720mg | Potassium: 651mg | Fiber: 6g | Sugar: 13g | Vitamin A: 812IU | Vitamin C: 26mg | Calcium: 723mg | Iron: 6mg