Description
A rich and flavorful recipe featuring tender seared steak and cheesy tortellini tossed in a creamy garlic parmesan sauce. This quick 30-minute dish combines the best of Italian-inspired comfort food with a luscious creamhouse sauce, perfect for a satisfying weeknight dinner.
Ingredients
Proteins and Pasta
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
Seasonings
- salt
- black pepper
- garlic powder
- smoked paprika
- red pepper flakes (optional) (For a spicy kick.)
- cracked black pepper (optional garnish) (Elevates the flavor.)
Oils and Fats
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
Dairy and Aroma
- 5 cloves garlic, minced (Adds aromatic richness.)
- 1 cup heavy cream (Contributes a velvety smoothness.)
- 3/4 cup whole milk (Balances the richness.)
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
Garnish
- parsley, chopped (optional) (Brightens the dish.)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain the tortellini and set aside.
- Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak evenly with salt, black pepper, garlic powder, and smoked paprika. Place the steak in the hot skillet and sear for about 3-5 minutes until the surface is deeply browned. Remove the steak from the skillet and set aside.
- Prepare the Garlic Cream Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes until it thickens slightly and becomes velvety.
- Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
- Combine the Ingredients: Return the seared steak and cooked tortellini to the skillet. Toss everything together gently, cooking for an additional 2 minutes to blend flavors and heat through thoroughly.
- Garnish and Serve: Remove from heat. Sprinkle with freshly chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm and creamy.
Notes
- Fresh or refrigerated tortellini is recommended for best texture.
- Use sirloin for a leaner option or ribeye for more tenderness and flavor.
- Adjust the amount of garlic according to your taste preference.
- You can substitute parmesan with pecorino romano for a sharper flavor.
- Adding red pepper flakes offers a pleasant spicy kick, but it can be omitted for milder taste.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
