Steak Mushroom Tortellini
Steak Mushroom Tortellini is a creamy pasta dish made with tender steak, mushrooms, pesto, and cheese-filled tortellini.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped mild white onion
- 3 cloves garlic minced
- 2 cups thinly sliced mushrooms
- 2 cups thinly sliced grilled steak or London broil
- 2 –3 tablespoons prepared pesto sauce
- 1/2 cup beef broth
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- Salt to taste
- Black pepper to taste
- 1 9 oz package fresh or frozen tortellini
- Shaved Parmesan cheese for garnish
- Fresh basil for garnish
Instructions
- In a large skillet over medium-high heat, melt butter together with olive oil.
- Add the chopped onion and minced garlic. Sauté for about 2–3 minutes until the onion becomes soft and translucent.
- Add the sliced mushrooms and cook for about 5 minutes until tender and slightly browned.
- Stir in the thinly sliced steak and pesto sauce. Mix well so the steak absorbs the flavors.
- Season with salt and pepper to taste.
- Pour in the beef broth and white vinegar, then add the heavy whipping cream. Stir well.
- Reduce heat to low and let the sauce simmer for 10–15 minutes until it thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente.
- Drain the pasta and add it directly to the skillet with the sauce.
- Toss everything together and simmer for another 5 minutes so the Steak Mushroom Tortellini absorbs the creamy sauce.
- Garnish with shaved Parmesan and fresh basil before serving.
Notes
Ribeye, sirloin, or flank steak all work well in this dish.