Description
A silky, savory indulgence of seared steak and cheese tortellini wrapped in cracked garlic cream sauce—bringing steakhouse depth and pasta-night comfort together.
Ingredients
Units
Scale
- 20 oz cheese tortellini (fresh or refrigerated)
- 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 grated
- Chopped parsley (optional)
- Cracked black pepper (optional)
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook 3–5 minutes until al dente. Drain and set aside.
- Pat steak dry. Season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear steak 3–5 minutes per side until browned. Remove and rest.
- In the same skillet, melt butter. Add garlic and sauté 1 minute until golden and fragrant.
- Pour in heavy cream and milk, stir to combine. Simmer 3–4 minutes until lightly thickened.
- Gradually whisk in parmesan until smooth. Taste and adjust seasoning.
- Slice steak. Return steak and tortellini to the pan. Toss for 2 minutes to coat and heat through.
- Garnish with parsley, red pepper flakes, and cracked pepper. Serve hot.
Notes
Let steak rest before slicing to retain juices. Stir cheese into sauce gradually to avoid clumps. For best flavor, use freshly minced garlic. Store leftovers in the fridge for up to 3 days or freeze without garnish for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
