Description
A rich and comforting dish combining seared steak and cheese tortellini in a silky garlic-parmesan cream sauce, perfect for a weeknight dinner.
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 1 lb steak (sirloin or ribeye recommended)
- Salt and freshly ground black pepper
- Garlic powder (a light dusting)
- 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 garnish)
Instructions
- Pat the steak dry and season with salt, black pepper, garlic powder, and smoked paprika. Let it sit for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat and sear the steak for 4–5 minutes on each side for medium-rare. Rest for 5–10 minutes.
- Lower the heat, add butter, and scrape up the browned bits in the skillet.
- Add minced garlic and sauté for 1–2 minutes. Pour in heavy cream and whole milk, bringing to a gentle simmer.
- Whisk in Parmesan until smooth, adjusting thickness with reserved pasta water as needed.
- Cook tortellini according to package instructions, reserving 1/2 cup of cooking water before draining.
- Slice the rested steak against the grain and combine with drained tortellini and sauce, adjusting with reserved water to reach desired consistency.
- Garnish with parsley, red pepper flakes, and extra black pepper before serving.
Notes
For a lighter sauce, substitute heavy cream with half-and-half. Freshly grated Parmesan melts better than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian