Description
Tender slices of seared steak folded into cheese tortellini and tossed in a rich garlic and parmesan cream sauce. A luxurious yet quick dinner option.
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 1 lb steak (sirloin or ribeye)
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Chopped parsley (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional for garnish)
Instructions
- Pat the steak dry and season both sides with salt, black pepper, garlic powder, and smoked paprika. Let rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Sear steak undisturbed for 4–5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5–10 minutes.
- Add butter to the same skillet and melt, scraping up browned bits.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in heavy cream and whole milk. Bring to a gentle simmer, stirring.
- Gradually whisk in parmesan until smooth. Adjust thickness with reserved pasta water if necessary.
- Cook tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Slice rested steak thinly against the grain.
- Add tortellini and sliced steak to the skillet. Toss to coat and adjust seasoning.
- Serve with parsley, red pepper flakes, and cracked black pepper on top.
Notes
Use fresh tortellini for best texture. Can be made dairy-free by substituting cashew cream and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian