• 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.