Ingredients
Scale
- 1 lb steak (sirloin or ribeye), trimmed and patted dry
- 20 oz cheese tortellini (fresh or refrigerated)
- 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
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional)
Instructions
- Pat steak dry, then season with salt, black pepper, garlic powder, and smoked paprika.
- Boil tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Sear steak for 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium, add butter and minced garlic; cook until fragrant.
- Stir in heavy cream and whole milk, simmer for a few minutes.
- Whisk in parmesan until melted and smooth. If too thick, loosen with reserved pasta water. Season to taste.
- Add drained tortellini to the sauce and toss to coat. Fold in sliced steak to warm. Garnish and serve immediately.
Notes
Bring steak to room temperature for even cooking. Don’t overcrowd the pan while searing. Grate parmesan fresh for the best sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
Keywords: steak, tortellini, cream sauce, pasta, quick dinner, family-friendly