Description
A creamy and garlicky indulgent dish featuring seared steak and cheese tortellini in a rich garlic-parmesan cream sauce.
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt
- Black pepper
- Garlic powder
- 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
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the steak dry. Season evenly with salt, black pepper, garlic powder, and a pinch of smoked paprika.
- Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5–10 minutes.
- Add butter to the same skillet. When melted, add minced garlic and cook until fragrant.
- Pour in heavy cream and whole milk. Bring to a gentle simmer and scrape browned bits from the pan.
- Stir in parmesan until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Season sauce with salt, cracked black pepper, and red pepper flakes if using.
- Add the drained tortellini to the sauce and toss gently. Slice the rested steak thinly and fold into the pasta.
- Finish with chopped parsley and serve immediately.
Notes
For a lighter sauce, use low-sodium broth in place of part of the milk. Gluten-free tortellini works as well, though cooking time may vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian