Ingredients
Scale
- 20 oz cheese tortellini (Fresh or refrigerated)
- 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
- Season the steak with salt, black pepper, garlic powder, and smoked paprika. Let sit for 15 minutes.
- Heat olive oil in a large pan over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Remove and let rest.
- In the same pan, reduce heat to medium-low and add butter. Once melted, stir in minced garlic and sauté for 1 minute.
- Slowly pour in heavy cream and whole milk, stirring continuously. Bring to a gentle simmer for 2-3 minutes.
- Stir in parmesan and mix until melted into the sauce.
- Cook tortellini according to package instructions, drain, and add to the sauce.
- Slice rested steak into bite-sized pieces and fold into the creamy tortellini mixture.
- Serve immediately, garnished with parsley, red pepper flakes, and cracked black pepper if desired.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days or freeze (texture may change). Reheat gently on low heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg