Description
Cheesesteak Tortellini
Ingredients:
1 lb cheese tortellini
1 lb flank steak, thinly sliced
1 green bell pepper, sliced
1 small onion, chopped
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup beef broth
Fresh parsley for garnish
Instructions:
Prepare tortellini as directed. Set aside.
In a skillet, heat olive oil and sauté garlic, onion, and bell pepper.
Add steak slices and cook until browned.
Pour in beef broth, simmer for 3-5 minutes, and toss in tortellini.
Garnish with parsley before serving.
Fresh herbs make a difference! What’s your favorite herb to elevate dishes?
#HerbyTortellini
Step-by-Step Guide
Follow these detailed instructions for a foolproof Cheesesteak Tortellini.
- Prep Everything: Thinly slice the flank steak against the grain. Chop the onion, slice the bell pepper, and mince the garlic. This ensures quick and even cooking.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions for al dente. Drain and set aside.
- Sauté the Aromatics: In a large skillet or wok, heat the olive oil over medium-high heat. Add the onion and bell pepper, sautéing for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Steak: Push the vegetables to the side of the skillet. Add the thinly sliced steak in a single layer. Let it sear undisturbed for 1-2 minutes, then stir and cook until browned on all sides, about 3-4 minutes total.
- Deglaze and Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. This adds incredible flavor. Let the mixture simmer for 3-5 minutes to allow the broth to reduce slightly.
- Combine and Finish: Add the cooked tortellini to the skillet. Gently toss everything together until the pasta is well-coated and heated through. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This hearty dish is a complete meal on its own, but a few simple sides can elevate it. Serve with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a classic touch, offer crusty garlic bread or soft dinner rolls to soak up the savory sauce. If you want to add more vegetables, roasted asparagus or sautéed mushrooms make excellent accompaniments.
How-to Summary
In short: Cook tortellini. Sauté peppers, onion, and garlic. Brown sliced steak. Deglaze the pan with beef broth. Combine everything, toss with the cooked pasta, and garnish with fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While flank steak is traditional, you can use sirloin, ribeye, or even pre-sliced stir-fry beef for convenience. Just ensure it’s sliced thinly.
Can I make this dish ahead of time? It’s best served fresh. However, you can prep the vegetables and slice the steak ahead of time. Reheating may cause the tortellini to become slightly soft.
What can I use instead of beef broth? A good-quality beef bouillon dissolved in water works well. For a richer flavor, you could use a combination of broth and a splash of Worcestershire sauce.
Is there a way to make this recipe creamier? Absolutely. After simmering the broth, stir in 1/4 to 1/2 cup of heavy cream, provolone cheese, or cream cheese until melted and smooth before adding the tortellini.
Can I use frozen tortellini? Yes, frozen cheese tortellini works perfectly. There’s no need to thaw it; just add a minute or two to the boiling time.
Common Mistakes to Avoid
- Overcooking the Steak: Since it’s thinly sliced, steak cooks very quickly. Overcooking will make it tough. Cook just until it loses its pink color.
- Not Searing the Steak Properly: Avoid crowding the pan. Cook the steak in batches if necessary to get a good, flavorful sear instead of steaming it.
- Using Water Instead of Broth: The beef broth creates the essential sauce. Water will result in a bland dish.
- Overcooking the Tortellini: Cook the pasta to al dente, as it will continue to absorb sauce and soften slightly when tossed in the skillet.
Conclusion
Cheesesteak Tortellini is a brilliant and satisfying fusion dish that delivers classic flavors in a fun, pasta-based format. It’s surprisingly simple to make for a busy weeknight yet impressive enough for casual entertaining. The key lies in the quality of your ingredients—fresh herbs, a good sear on the steak, and a flavorful broth. Don’t be afraid to customize it with your favorite cheesesteak additions, like mushrooms or a different cheese. This recipe is a versatile foundation for a delicious, comforting meal that’s sure to become a regular in your dinner rotation.