Description
A rich and comforting dish with silky tortellini, succulent steak, and a velvety cream sauce, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 20 oz cheese tortellini (fresh or refrigerated recommended)
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional)
- 2 tbsp olive oil
- 4 tbsp (56 g) butter
- 5 cloves garlic, minced (or smashed/cracked)
- 1 cup (240 ml) heavy cream
- 3/4 cup (180 ml) whole milk
- 1 1/4 cups freshly grated Parmesan (~100–125 g)
- Parsley, chopped (optional)
- Red pepper flakes (optional, to taste)
- Cracked black pepper (for garnish, optional)
Instructions
- Pat the steak dry with paper towels and season with salt, black pepper, garlic powder, and smoked paprika. Let sit at room temperature for 10 minutes.
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat 2 tbsp olive oil in a heavy skillet over medium-high heat and add the steak. Sear for 3–4 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest for 5–7 minutes.
- In the same skillet, reduce heat to medium and add 4 tbsp butter. Once melted, add minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk; stir to combine and simmer gently for 2–3 minutes.
- Reduce heat to low and whisk in 1 1/4 cups Parmesan until melted and smooth. Adjust thickness with reserved pasta water if needed.
- Add drained tortellini to the skillet and gently toss to coat with the sauce. Slice the steak thinly and arrange on top or mix with the pasta.
- Garnish with chopped parsley and additional cracked black pepper. Serve immediately.
Notes
For a healthier version, consider using grilled chicken or firm tofu instead of steak. You can also make this dish gluten-free and dairy-free with suitable substitutions.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1200
- Sugar: 4g
- Sodium: 900mg
- Fat: 90g
- Saturated Fat: 40g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 180mg