One-Pot Cheesesteak Tortellini Pasta

Ingredients

• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1 onion (chopped)
• 12 oz shaved steak
• 20 oz (family size) Buitoni three-cheese tortellini (cooked ahead of time)
• 1/2 stick butter (4 tablespoons; I use garlic butter, regular works)
• 2 cups beef broth
• 1/2 cup heavy whipping cream
• 1 cup shredded cheddar (plus more to taste for topping)
• 1 tablespoon flour
• salt, to taste
• black pepper, to taste
• garlic powder, to taste
• red chili flakes, to taste (optional)
• Cajun or all-purpose seasoning blend, to taste (optional; I use Tony Chachere's, a no-salt version)

How to Make It

1. Cook the three-cheese tortellini ahead of time and set aside — the noodles should already be cooked before the sauce starts.
2. Chop the green bell pepper, red bell pepper, and onion; set them aside.
3. Heat the pan until it just starts to show a little smoke.
4. Add the 12 oz of shaved steak and brown it.
5. Remove the browned steak and set it aside.
6. Add the half stick of butter to the same pan.
7. Before the butter fully melts, add the onions and both bell peppers.
8. Sauté the vegetables for 5 to 6 minutes, until the bell peppers start to turn translucent.
9. Season with the Cajun/seasoning blend, garlic powder, a little black pepper, the optional red chili flakes, and salt.
10. Sprinkle 1 tablespoon of flour over the vegetables.
11. Mix the flour in well and toast it for 2 to 3 minutes.
12. Deglaze the pan with the 2 cups of beef broth, incorporating it slowly.
13. Stir in the 1/2 cup of heavy whipping cream.
14. Stir in the shredded cheddar until the sauce is smooth and creamy.
15. Add the cooked tortellini.
16. Return the browned steak to the pan.
17. Top with a little more shredded cheddar to taste.
18. Put the lid on and let it sit on very low heat for 5 to 10 minutes, watching it closely.

Curtis's Tips

• Use freshly grated cheese: packaged pre-shredded cheese doesn't melt as well, and fresh-grated is what gives the smooth consistency and creamy texture.
• I use garlic butter, but regular butter works fine.
• The red chili flakes are optional, for a little heat — add as much as your heart desires.
• Tony Chachere's is just my preference — any all-purpose seasoning blend you like works; the one I use has no salt in it, which is why I like it.
• Be the cook that you want to be — the listed seasonings give the maximum flavor profile, but add more if you want.
• Go easy on the black pepper — not too much.
• Just a tablespoon of flour — not so much of it.
• For the final covered rest, make sure the heat is very low and watch it closely.
• Have the tortellini already cooked at the start so it's ready to drop in when the sauce comes together.