Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 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
- Cook the tortellini according to the package instructions. Drain and set aside.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side, or until cooked to your desired doneness. Remove the steak from the skillet and let it rest.
- In the same skillet, add butter and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant.
- Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the parmesan cheese until melted and smooth. Season with more salt, black pepper, and red pepper flakes if desired.
- Slice the rested steak into thin strips and add it to the creamy sauce along with the cooked tortellini. Toss well to combine.
- Serve hot, garnished with chopped parsley and cracked black pepper if you like.
Notes
For the best flavors, allow the steak to rest for a few minutes before slicing. Customize the spice level by adjusting the red pepper flakes to your liking. Use freshly grated parmesan for a richer taste compared to pre-packaged options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg