Start by boiling a pot of water. Once it’s bubbling, add the frozen cheese-stuffed tortellini. Cook according to the package instructions, usually around 3-5 minutes. You’ll know they’re done when they float to the surface. Drain and set aside.

While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and diced green pepper. Sauté until they become tender and slightly caramelized, about 5-7 minutes. Once the veggies are ready, push them to one side of the skillet. Add the Angus steaks to the other side. Sprinkle with Montreal steak rub. Cook for about 3-4 minutes, flipping halfway through, until the beef is browned and cooked to your liking.

After you’ve cooked the steak and veggies, pour in the heavy whipping cream. Bring it to a simmer. The cream will soften the robust flavors. Stir in the shredded mozzarella provolone blend until melted and smooth.

Next, add the drained tortellini into the skillet. Gently toss everything together until each piece is coated in the creamy sauce. Drizzle in the balsamic vinegar for that extra zing.

Just before serving, toss in the chopped fresh basil. It adds a fresh note that contrasts the richness of the dish. Serve it hot, and get ready to hear some “yum” noises from your guests!