Description
A hearty and creamy dish combining tender steak and cheesy tortellini, perfect for weeknight dinners or special occasions.
Ingredients
- 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
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Cook the Tortellini: Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float and are tender. Drain and set aside.
- Prepare the Steak: While the pasta is cooking, season the steak with salt, black pepper, garlic powder, and smoked paprika on both sides.
- Sear the Steak: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When hot, add the steak and cook for about 5-7 minutes for medium-rare, turning occasionally until browned and caramelized. Remove the steak and let it rest for a few minutes before slicing into bite-sized pieces.
- Make the Creamy Sauce: In the same skillet, melt 4 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes, until fragrant and slightly golden brown. Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine.
- Add the Cheese: Gradually whisk in 1 1/4 cups of freshly grated parmesan until melted and the sauce has thickened, about 3-5 minutes. If it looks too thick, add a splash of milk to reach desired consistency.
- Combine and Serve: Add the cooked tortellini and sliced steak back into the skillet, folding gently to coat everything in the creamy sauce. Cook for another minute to warm through.
- Finish with Garnish: Serve hot, garnished with chopped parsley, red pepper flakes for a spicy kick, and more cracked black pepper if desired.
Notes
This dish can be made ahead of time, and leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian