Ingredients
Scale
- 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.)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
- 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.)
- Parsley, chopped (optional) (Brightens the dish.)
- Red pepper flakes (optional) (For a spicy kick.)
- Cracked black pepper (optional garnish) (Elevates the flavor.)
Instructions
- Pat the steak dry and season both sides with salt, black pepper, garlic powder and smoked paprika.
- Heat a heavy skillet over high heat with 2 tbsp olive oil until shimmering, then sear the steak 3–4 minutes per side for medium rare, adjusting time for thickness.
- Transfer the steak to a plate to rest 8–10 minutes, loosely tented with foil to preserve juices.
- Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, then drain and reserve a cup of pasta water.
- Reduce heat to medium, add 4 tbsp butter to the same skillet and let it foam, scraping up fond from the pan with a wooden spoon.
- Add the minced garlic and cook 30–45 seconds until fragrant but not browned, then pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine.
- Simmer gently until slightly thickened, about 3–5 minutes, then whisk in 1 1/4 cups parmesan until smooth; adjust texture with reserved pasta water.
- Toss the drained tortellini into the sauce to coat evenly, finish with a pinch of red pepper flakes if using, and thinly slice the rested steak against the grain.
- Plate the sauced tortellini, arrange steak slices on top, scatter chopped parsley and cracked black pepper, and serve immediately.
Notes
Sear the steak on a very hot surface to create a flavorful crust; do not overcrowd the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg