👉Ingredients:
↪️1 package cheese-filled tortellini (about 20–24 pieces)
↪️1 tablespoon olive oil
↪️1 onion, thinly sliced
↪️2 cloves garlic, minced
↪️1 lb thinly sliced ribeye or top round steak
↪️1 cup shredded cheddar cheese
↪️1/2 cup grated Parmesan cheese
↪️1 tablespoon all-purpose flour
↪️1 cup beef broth
↪️Salt and pepper, to taste
↪️Chopped fresh parsley (optional, for garnish)
👉Instructions:
✅️1. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until just tender (al dente). Reserve 1 cup of the cooking water, then drain the tortellini and set aside.
✅️2. Sauté Onion and Garlic: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another minute.
✅️3. Cook the Steak: Add the thinly sliced steak to the skillet and cook until browned and cooked through, about 3–4 minutes. Remove the steak from the pan and set aside.
✅️4. Make the Cheese Sauce: In the same skillet, sprinkle the flour over the onion and garlic. Stir and cook for 1 minute. Slowly pour in the beef broth, whisking constantly to prevent lumps. Simmer until the sauce thickens slightly, about 2–3 minutes. Remove from heat and stir in the cheddar and Parmesan until melted and smooth. Season with salt and pepper.
✅️5. Combine Everything: Add the cooked tortellini to the sauce and toss to coat. Add the cooked steak and stir everything together. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency.
✅️6. Serve: Serve hot, garnished with chopped parsley if you like.
👉Tips & Variations:
◾️Try other cheeses like provolone or mozzarella for a different flavor.
◾️Add a kick of heat with diced jalapeños or red pepper flakes.
◾️Got leftover steak? Use it for a quicker meal.
◾️For a baked version, transfer to a casserole dish, top with extra cheese, and bake until bubbly and golden.
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