Ingredients
• 8 oz whole-wheat or protein-enriched cheese tortellini
• 12 oz lean sirloin steak or flank steak, thinly sliced
• 1 large bell pepper (any color), thinly sliced
• 1 medium onion, thinly sliced
• 4 oz cremini mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1 cup low-sodium beef broth
• ½ cup plain Greek yogurt
• 1 cup reduced-fat provolone or mozzarella, shredded
• 1 tbsp whole wheat flour or cornstarch
• 1 tsp Worcestershire sauce
• ½ tsp Italian seasoning, salt & black pepper
• 2 tbsp fresh parsley, chopped
• Optional: red pepper flakes or hot sauce for heat
Instructions
• Cook tortellini according to package directions; drain and set aside, reserving ½ cup pasta water.
• Season sliced steak with salt, pepper, and Italian seasoning; heat a large skillet over medium-high heat.
• Sear steak 2-3 minutes until browned; remove and set aside to keep tender.
• In the same skillet, add bell pepper, onion, and mushrooms; sauté 5-6 minutes until softened and lightly caramelized.
• Stir in garlic and Worcestershire sauce; cook 1 minute until fragrant, then sprinkle with flour and whisk to coat.
• Gradually pour in beef broth, stirring constantly; simmer 2-3 minutes until slightly thickened.
• Reduce heat to low; whisk in Greek yogurt until smooth, then stir in shredded cheese until melted and creamy.
• Return steak and cooked tortellini to the skillet; toss gently with a splash of reserved pasta water for a silky finish.
• Garnish with fresh parsley and optional red pepper flakes; serve warm with a side salad or garlic bread!
• Season sliced steak with salt, pepper, and Italian seasoning; heat a large skillet over medium-high heat.
• Sear steak 2-3 minutes until browned; remove and set aside to keep tender.
• In the same skillet, add bell pepper, onion, and mushrooms; sauté 5-6 minutes until softened and lightly caramelized.
• Stir in garlic and Worcestershire sauce; cook 1 minute until fragrant, then sprinkle with flour and whisk to coat.
• Gradually pour in beef broth, stirring constantly; simmer 2-3 minutes until slightly thickened.
• Reduce heat to low; whisk in Greek yogurt until smooth, then stir in shredded cheese until melted and creamy.
• Return steak and cooked tortellini to the skillet; toss gently with a splash of reserved pasta water for a silky finish.
• Garnish with fresh parsley and optional red pepper flakes; serve warm with a side salad or garlic bread!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 18 mins, Total Time : 30 mins, Servings : 4, Calories : 385, Net Carbs: 36g, Fats: 12g, Protein: 34g
Prep Time : 12 mins, Cook Time : 18 mins, Total Time : 30 mins, Servings : 4, Calories : 385, Net Carbs: 36g, Fats: 12g, Protein: 34g