Description
A delightful dish combining tender steak, cheesy tortellini, and a rich cream sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Pat the steak dry and season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
- Heat 2 tbsp olive oil in a heavy skillet over high heat. Add the steak and sear for 2-3 minutes per side for medium-rare. Transfer to a plate, let rest, and slice thinly against the grain.
- Lower heat to medium. In the same skillet, add 4 tbsp butter. When melted, add minced garlic and cook until fragrant.
- Pour in heavy cream and whole milk. Stir and bring to a gentle simmer.
- Slowly add parmesan while stirring until melted and smooth. If too thick, add reserved pasta water.
- Adjust seasoning with salt and pepper. Add red pepper flakes if desired.
- Add the drained tortellini to the sauce and toss gently to coat. Add the sliced steak on top and warm for a minute.
- Garnish with chopped parsley and cracked black pepper. Serve hot.
Notes
For best flavor, use freshly grated parmesan. Adjust spices to taste. Don’t overcook the steak for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg