Instructions
1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside. 2. Prepare the Cheesesteak Filling: In a large skillet over medium-high heat, heat the olive oil. Add the sliced steak and season with salt and pepper. Sauté until browned and cooked through, about 3-5 minutes. Remove the steak from the skillet and set aside. In the same skillet, add the onion and bell pepper. Cook until the vegetables are softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Return the steak to the skillet, mixing well. Remove from heat. 3. Make the Creamy Parmesan Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the heavy cream and bring to a gentle simmer, cooking for about 3-4 minutes until slightly thickened. Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth. 4. Combine Everything: In a large mixing bowl or the skillet used for the steak, combine the cooked tortellini, cheesesteak filling, and creamy Parmesan sauce. Toss gently until everything is well coated. 5. Serve: Divide the cheesesteak tortellini among serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Enjoy! This creamy, savory dish combines the flavors of a classic cheesesteak with tender tortellini, making for a comforting meal that’s perfect for any occasion!
