Description
Indulge in this creamy, satisfying pasta dish featuring tender steak and cheese tortellini, perfect for quick weeknight dinners.
Ingredients
Scale
- 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
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook cheese tortellini according to package directions until al dente, about 3-5 minutes.
- Season the steak generously with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for about 4 minutes on each side for medium-rare.
- Remove the steak from the skillet to rest, then lower the heat and melt butter in the same pan.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and whole milk, stirring until the mixture thickens.
- Add grated parmesan cheese, stirring until melted and creamy. Season with additional salt and black pepper.
- Drain tortellini and add to the skillet, tossing in the creamy sauce.
- Slice rested steak and serve atop the tortellini, garnished with parsley and cracked black pepper if desired.
Notes
Pair with a green salad and a glass of Sauvignon Blanc or Chianti.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg