Description
A comforting dish of cheese tortellini and seared steak enveloped in a rich creamhouse sauce, perfect for any occasion.
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 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 and cook the cheese tortellini according to package instructions. Drain and rinse with cold water.
- Heat a large skillet over medium-high heat and add olive oil. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-4 minutes on each side, then remove and let it rest before slicing.
- In the same skillet, reduce heat to medium-low. Add butter and minced garlic, sautéing until fragrant. Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer.
- Add shredded parmesan cheese to the sauce, whisking until smooth. Season with additional salt, cracked black pepper, and red pepper flakes if desired.
- Fold in the cooked tortellini and sliced steak into the creamhouse sauce, ensuring everything is well-coated. Serve hot, garnished with parsley and cracked black pepper.
Notes
Consider adding seasonal veggies or swapping proteins for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg