Ingredients

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 freshly grated

Parsley, chopped (optional)

Red pepper flakes (optional)

Cracked black pepper (optional garnish)

Instructions

Step 1: 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 and set aside.

Step 2: Heat olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side until browned. Remove from skillet and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it begins to thicken slightly.

Step 5: Gradually whisk in the parmesan cheese, stirring until melted and smooth. Taste and season with salt and pepper if needed.

Step 6: Slice the seared steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet, gently tossing everything together for about 2 minutes to combine flavors.

Step 7: Garnish with chopped parsley, cracked black pepper, and a pinch of red pepper flakes if you like a bit of heat. Serve immediately while warm.

Tips & Variations

For added depth, marinate the steak briefly with garlic powder and smoked paprika before cooking.

Use fresh tortellini if possible for the best texture, but refrigerated varieties work well too.

Swap the steak for chicken or mushrooms for a different but equally delicious version.

Add a handful of spinach or sun-dried tomatoes to the sauce for extra color and flavor.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just adjust the cooking time according to package instructions since frozen pasta may take slightly longer to cook.

What cut of steak is best for this recipe?

Sirloin is a leaner option, while ribeye offers more tenderness and flavor due to its marbling. Both work well, so choose based on your preference and budget.