Description

A delightful dish merging the rich flavors of succulent steak with creamy, cheesy tortellini. Perfect for impressing dinner guests or a cozy weeknight meal.

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)

Instructions

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Once done, drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and let it rest before slicing.
Lower the heat to medium in the same skillet. Add butter and minced garlic, sautéing until fragrant (about 1 minute). Gradually pour in the heavy cream and milk, stirring until well combined.
Slowly mix in the parmesan cheese, stirring until it has melted and the mixture is smooth.
Toss the cooked tortellini into the creamy sauce, ensuring each piece is well-coated.
Slice the rested steak and place it either on top of the tortellini or mix it in. Garnish with parsley, a sprinkle of red pepper flakes, and cracked black pepper for an added kick.

Notes

Allow the steak to rest after cooking for juicier slices. Adding a little olive oil to the tortellini cooking water can help prevent sticking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing, Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g
Cholesterol: 80mg

Keywords: steak, tortellini, creamy, dinner, quick meal, Italian