Description
A comforting dish featuring creamy tortellini, tender steak, and a rich garlic cream sauce, perfect for cozy evenings.
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. Add the cheese tortellini and cook according to the package instructions. Once cooked, drain and set aside, reserving a small amount of the pasta water.
- While the tortellini cooks, season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak. Cook for about 4-5 minutes per side, depending on the desired doneness. Remove the steak from the pan and let it rest for a few minutes before slicing it thinly.
- In the same skillet used for the steak, reduce the heat to medium and add butter. Allow it to melt and then add the minced garlic. Sauté for about 1-2 minutes, until fragrant. Pour in the heavy cream and whole milk. Stir to combine.
- Slowly add the cooked tortellini and sliced steak to the skillet. Stir gently to coat the pasta and meat with the creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water to lighten it. Sprinkle with parmesan, chopped parsley, and red pepper flakes, if desired. Serve immediately, garnished with freshly cracked black pepper.
Notes
For meal prep, the dish can be prepared ahead of time and stored in airtight containers. It freezes well for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg