Garlic Steak Tortellini (Printable)
Tender seared steak and cheese tortellini in a rich garlic cream sauce with Parmesan and herbs.
# Ingredient List:
→ Beef
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Pasta
04 - 12 oz refrigerated cheese tortellini
→ Sauce
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
02 - Season steak cubes with 1/2 tsp salt and 1/2 tsp black pepper.
03 - Heat a large skillet over medium-high heat. Add 1 tbsp butter and sear steak cubes for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.
04 - Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic. Sauté for 1 minute until fragrant.
05 - Pour in heavy cream, stirring to deglaze the pan. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until slightly thickened.
06 - Add cooked tortellini and steak back to the skillet. Toss gently to coat in the sauce and heat through for 1-2 minutes. Remove from heat. Garnish with chopped parsley and extra Parmesan. Serve immediately.
# Expert Advice:
01 -
- This dinner comes together in under 40 minutes but tastes like something youd order at a fancy Italian restaurant
- The combination of seared steak and creamy garlic sauce is the kind of comfort food that makes even the worst day feel better
02 -
- Crowding the pan while searing steak will cause it to steam instead of brown, work in batches if necessary
- The sauce will thicken as it stands off the heat, so remove it from the stove while it still looks slightly thinner than you want
03 -
- Pat the steak cubes completely dry before seasoning for the best possible sear
- Grate your Parmesan from a wedge using the small holes on a box grater