Ingredients
Steak and Vegetables
- 1 pound steak, cut into bite-size pieces
- 1 small onion, sliced
- 1 large green bell pepper, sliced
- 2 tablespoons butter
Seasonings
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Other Ingredients
- 2 cups milk
- 19 ounces frozen cheese tortellini
- 2 ½ cups shredded mozzarella provolone blend cheese
Instructions
- Season the Steak: In a bowl, season the bite-sized steak pieces evenly with garlic salt, onion powder, and black pepper to infuse them with savory flavors.
- Cook the Steak: Heat a large skillet over medium-high heat and melt the butter. Add the seasoned steak and cook until it develops a light brown color, about 3-4 minutes, ensuring it’s seared but not overcooked.
- Sauté Peppers and Onions: Add the sliced green bell pepper and onion to the skillet with the steak. Continue cooking for 5 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Add Milk and Tortellini: Pour the 2 cups of milk into the skillet and add the frozen cheese tortellini. Stir to combine all ingredients.
- Simmer the Dish: Bring the mixture to a boil, then reduce heat to medium and let it simmer uncovered for 6-8 minutes. Stir occasionally until the tortellini are cooked through and tender.
- Incorporate Cheese: Stir in 2 cups of shredded mozzarella provolone blend cheese until melted and smoothly combined with the sauce and ingredients.
- Melt Remaining Cheese: Sprinkle the remaining ½ cup of cheese on top, cover the skillet with a lid, and let it sit for 2-3 minutes or until the top cheese is melted and bubbly.
- Garnish and Serve: Optionally, garnish with fresh parsley for color and added freshness. Serve hot and enjoy a comforting one pot cheesesteak tortellini meal!
Notes
- Use thinly sliced steak for the best texture and quick cooking.
- Frozen tortellini does not need to be thawed before adding to the skillet.
- Milk can be substituted with a lower-fat variety or cream for a richer sauce.
- For added heat, consider sprinkling red pepper flakes while cooking the peppers and onions.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: One Pot Pasta
- Method: Stovetop
- Cuisine: American
