Description
A comforting recipe featuring tender steak and cheese tortellini enveloped in a silky, parmesan-rich cream sauce.
Ingredients
Scale
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 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
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions; drain and reserve 1 cup of pasta water.
- Pat the steak dry and season with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet and sear the steak for 3–4 minutes per side. Let it rest for 5–10 minutes.
- In the same skillet, melt butter and cook the minced garlic until fragrant. Add heavy cream and milk, and simmer for a few minutes.
- Whisk in parmesan until the sauce thickens. Adjust consistency with reserved pasta water if necessary.
- Slice the rested steak and mix with the tortellini in the sauce. Adjust seasoning and garnish before serving.
Notes
For a creamier sauce, use half-and-half or add a splash of reserved pasta water. Let the steak rest to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg