Description
A delicious creamy dish featuring cheese-filled tortellini and tender flank steak.
Ingredients
Scale
- 9 oz fresh or frozen cheese-filled tortellini
- 8 oz flank steak, sliced thinly
- 1 cup heavy cream
- 1/2 cup beef broth (low-sodium)
- 1/2 cup bell peppers, diced (mix of red and green)
- 1/2 cup sweet onion, diced
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear flank steak for 3-4 minutes until browned.
- Add diced onions and bell peppers; cook until softened.
- Stir in minced garlic and Italian seasoning; cook for an additional minute.
- Pour in beef broth and heavy cream, stirring until combined and bubbling.
- Cook tortellini as per package instructions; drain while reserving some pasta water.
- Add cooked tortellini to the skillet along with shredded cheddar cheese. Stir gently until melted.
- Adjust sauce consistency with reserved pasta water if needed. Season with salt and pepper to taste.
Notes
- This dish can be served with a sprinkle of fresh herbs for added flavor.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg