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. Add the cheese tortellini and cook according to the package directions, about 2-3 minutes, until tender.
- Season the steak generously with salt, black pepper, garlic powder, and smoked paprika on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for about 4-5 minutes on each side until desired doneness is reached.
- Remove the steak from the skillet and let it rest.
- Melt 4 tablespoons of butter in the same skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Slowly add the heavy cream and whole milk, stirring continuously until it begins to thicken (about 2-3 minutes).
- Gradually incorporate the parmesan cheese, stirring until melted and combined.
- Add the cooked tortellini to the sauce, tossing gently to coat. Slice the rested steak and place on top of the tortellini.
- For garnish, sprinkle with fresh parsley, red pepper flakes, and cracked black pepper if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream and whole milk. Save some pasta water to adjust sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Saucing
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg