Description
A warm, cheesy pasta dish perfect for cozy dinners, combining tender steak bites, al dente tortellini, and a rich, creamy cheese sauce baked to golden perfection. This hearty dish balances savory steak, sweet peppers, and luscious cheese for an indulgent comfort meal.
Ingredients
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20 oz cheese tortellini (fresh or refrigerated)
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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Salt, black pepper, garlic powder, smoked paprika (for seasoning)
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2 tbsp olive oil
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1 tbsp butter
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1 medium yellow onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow or green bell pepper, thinly sliced
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3 cloves garlic, minced
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¾ cup heavy cream
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½ cup milk
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1 cup shredded mozzarella
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½ cup grated parmesan
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Optional garnishes: chopped parsley or red pepper flakes
Instructions
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Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 3–5 minutes for fresh tortellini). Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
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Season steak pieces with salt, black pepper, garlic powder, and smoked paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steak pieces 2–3 minutes per side until browned. Remove and set aside.
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In the same skillet, melt 1 tablespoon butter. Add sliced onions and bell peppers and sauté 5–7 minutes until softened and slightly caramelized. Stir in minced garlic and cook 1 more minute.
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Reduce heat to medium and pour in ¾ cup heavy cream and ½ cup milk, stirring to combine. Simmer 2–3 minutes, then stir in 1 cup mozzarella and ½ cup parmesan until melted and smooth. Season with salt and black pepper.
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In a large bowl or directly in a baking dish, combine cooked tortellini, seared steak, and onion-pepper cheese sauce. Gently toss to coat evenly.
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Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13-inch baking dish. Top with extra cheese if desired. Bake 15–20 minutes until golden and bubbly.
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Garnish with chopped parsley or red pepper flakes. Serve hot with crusty bread or a fresh salad.
Notes
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Choose ribeye or sirloin for tender, flavorful steak.
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Fresh tortellini cooks faster; refrigerated versions are convenient and still delicious.
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Mix in smoked gouda or fontina for a different flavor profile.
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Assemble ahead and refrigerate; bake before serving.
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Store leftovers in an airtight container for up to 3 days; reheat in oven or microwave.
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Variations: Swap steak for mushrooms/roasted veggies, add jalapeño or cayenne for heat, or incorporate fresh herbs for added aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes