Philly Cheesesteak Tortellini
Ingredients
- 1 teaspoon olive oil
- 1 4-count package Philly sirloin steaks
- 1 green bell pepper
- 1/2 yellow onion
- 1 1/2 teaspoons Montreal steak seasoning
- 1 19-ounce bag frozen cheese tortellini
Instructions
- In a large sauté pan, heat the oil over medium-high heat. Add the steaks on one side of the skillet and sprinkle with Steak Seasoning (Kinder’s Seasoning products are delicious).
- Remove cooked steaks and add onions and peppers to the pan. Once cooked, still slightly firm, add the steaks back in and stir together.
- Add the frozen tortellini and heavy cream to the pan. Bring to a boil, then reduce to a simmer. Cover and simmer for 10 minutes, stirring occasionally.
- Once the tortellini is cooked, sprinkle the cheese over the pasta and cover again just long enough to melt the cheese.
Variations or Tips
- Great for using leftover roast beef or thinly sliced steak-just skip to step 2.
- Swap half and half for cream to lighten it up, though the sauce will be less rich and creamy.
