Description
A comforting and easy dish that combines juicy steak with creamy tortellini in a flavorful sauce.
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp 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 (for serving)
Instructions
- Boil the tortellini: Bring a pot of salted water to a rolling boil, then cook the tortellini according to package directions.
- Prepare the steak: Season the steak generously with salt, black pepper, garlic powder, and smoked paprika.
- Sear the steak: Heat a skillet over medium-high heat, add olive oil, and sear the steak for about 4 to 6 minutes on each side for medium-rare.
- Let it rest: Transfer the steak to a plate and cover with foil to rest.
- Make the sauce: In the same skillet, reduce heat to medium, add butter, and sauté minced garlic until fragrant.
- Add the cream: Pour in the heavy cream and whole milk, stirring and letting it simmer until slightly thickened.
- Cheese it up: Gradually stir in the parmesan cheese until melted and combined with the sauce.
- Slice the steak: While the sauce thickens, slice the steak against the grain.
- Plate it up: Serve the creamy tortellini topped with sliced steak, garnished with parsley and red pepper flakes if desired.
- Dig in: Enjoy your meal!
Notes
You can substitute steak with ground beef or chicken, or use half-and-half instead of heavy cream for a lighter sauce.