Garlic Steak Tortellini in Parmesan Cream Sauce
Seared sirloin strips and cheese tortellini are tossed in a garlic Parmesan cream sauce made in one skillet.
Equipment
- Large skillet
- Large pot
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini
- 1 lb sirloin steak or ribeye
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic minced
- 1 cup heavy cream
- ¾ cup whole milk
- 1 ¼ cup Parmesan cheese freshly grated
- 1 tbsp fresh parsley chopped, for garnish
- 1 pinch red pepper flakes optional
- ¼ tsp cracked black pepper optional garnish
Instructions
Cooking
- Boil. Cook the tortellini in salted water per the package directions. Drain. Season. Dry the steak and rub with the salt, pepper, garlic powder, and paprika.
- Sear. Heat the oil over medium high heat and cook the steak 4 to 5 minutes per side to 145 degrees F. Rest 5 minutes.
- Garlic butter. Melt the butter in the skillet over medium heat and cook the garlic 1 to 2 minutes.
- Cream. Add the cream and milk and simmer gently 2 to 3 minutes.
- Cheese. Lower the heat and whisk in the Parmesan until smooth.
- Toss. Slice the steak, add it with the tortellini, and toss 2 to 3 minutes. Garnish and serve.
Notes
Substitutions: Use ribeye for a richer dish or chicken for a lighter one.
Tips: Rest the steak, slice against the grain, and add a splash of milk if the sauce thickens.
Storage: Refrigerate up to 3 days and reheat gently to 165 degrees F. Do not freeze.