A rich and creamy pasta dish with seared steak and tender cheese tortellini enveloped in a luscious cream sauce.

Scale

Cook the tortellini according to package instructions. Drain and set aside.
Season the steak generously with salt, black pepper, garlic powder, and smoked paprika.
In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
Sear the steak for about 4–5 minutes on each side (or until your desired doneness). Remove from the skillet and let it rest.
In the same skillet, reduce the heat to medium and add 4 tablespoons of butter.
Once the butter melts, add the minced garlic and sauté for about 1–2 minutes until fragrant.
Pour in the heavy cream and whole milk, stirring until well combined.
Gradually add in the parmesan, allowing it to melt completely, creating a smooth sauce.
Slice the rested steak, then toss it and the tortellini into the sauce. Coat everything evenly.
Serve hot, garnished with chopped parsley, red pepper flakes, and cracked black pepper if desired.

For added flavor, consider adding sautéed mushrooms or swapping the steak for grilled chicken or shrimp.

Keywords: pasta, steak, tortellini, creamy sauce, dinner