Description
A creamy and comforting pasta dish featuring tender steak and cheese tortellini enveloped in a rich cream sauce.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp 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
- 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 until al dente. Drain and set aside, reserving a little pasta water.
- Prepare the steak: While the tortellini cooks, season your steak with salt, black pepper, garlic powder, and smoked paprika.
- Sear the steak: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Once hot, add the seasoned steak. Sear for about 3-4 minutes on each side for medium-rare.
- Create the creamy sauce: In the same skillet, reduce the heat to medium-low and add 4 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Mix in the dairy: Pour in the heavy cream and whole milk, stirring constantly until the mixture is smooth and bubbly. Gradually add the parmesan cheese, allowing it to melt beautifully into the sauce.
- Combine ingredients: Slice the rested steak thinly and return it to the skillet along with the cooked tortellini. Toss until everything is well-coated in the creamy sauce.
- Add finishing touches: Sprinkle in parsley, red pepper flakes, and cracked black pepper, if desired.
- Serve and enjoy: Spoon generous portions into bowls and enjoy each creamy, cheesy bite!
Notes
Make it ahead for a more developed flavor. Store leftovers in an airtight container for up to 3 days. Slice steak against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg