Buttery Steak Tortellini Recipe

Introduction

This Buttery Steak Tortellini is a rich and comforting dish that combines tender beef chunks with cheese-filled pasta in a creamy Parmesan sauce. Perfect for a satisfying weeknight dinner or a special occasion, it’s simple to prepare yet full of flavor.

Ingredients

• 1½ lbs beef chunks (sirloin or ribeye)
• 5 tablespoons butter
• 3 garlic cloves, crushed
• 1 (20 oz) pack cheese-filled tortellini
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste
• Olive oil (for tossing tortellini)

Instructions

1. Step 1: Boil a large pot of salted water and cook the tortellini according to package instructions (7-9 minutes). Drain and toss with a little olive oil to prevent sticking.
2. Step 2: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add crushed garlic and sauté briefly until fragrant. Add the beef chunks in a single layer, season with salt and pepper, and cook until browned on all sides (about 2-3 minutes per side). Remove the beef from the skillet and set aside, keeping the garlic butter in the pan.
3. Step 3: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Pour in the heavy cream and bring it to a gentle bubble. Stir in the grated Parmesan cheese, continuing to cook until the sauce is smooth and thickened, about 5-7 minutes. Season with salt and pepper to taste.
4. Step 4: Gently fold the cooked tortellini into the creamy Parmesan sauce, allowing the flavors to meld together for about a minute.
5. Step 5: Serve by plating the creamy tortellini topped with the browned beef chunks. Drizzle any leftover sauce from the pan over the top for extra richness.

Tips & Variations

• For extra flavor, marinate the beef chunks briefly in garlic and herbs before cooking.
• Swap the cheese tortellini for spinach or mushroom-filled tortellini for a different twist.
• Add a handful of fresh spinach to the sauce before folding in the tortellini for some greens.
• Use freshly grated Parmesan for a richer, more authentic taste.
• If preferred, substitute heavy cream with half-and-half for a lighter sauce, though it will be less thick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. Avoid overheating to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, sirloin or ribeye chunks work best for tenderness and flavor, but you can also use tenderloin or even stew meat if cooked carefully to avoid toughness.

Can I make this dish ahead of time?

You can prepare the sauce and beef separately and cook the tortellini just before serving. Store components in the fridge and combine them when ready to serve for the best texture and flavor.

Buttery Steak Tortellini Recipe

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★★★★★

4.9 from 124 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Buttery Steak Tortellini is a rich and comforting dish featuring tender seared beef chunks paired with cheese-filled tortellini in a creamy Parmesan sauce. This recipe balances succulent meat with a velvety sauce for an indulgent pasta dinner that’s perfect for weeknight meals or special occasions.

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Ingredients

Scale 1x2x3x

Meat

• 1½ lbs beef chunks (sirloin or ribeye)

Butter and Sauce

• 5 tablespoons butter
• 3 garlic cloves, crushed
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste

Pasta

• 1 (20 oz) pack cheese-filled tortellini
• Olive oil for tossing tortellini after draining

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Instructions

1. Cook the Tortellini: Boil a large pot of salted water and cook the cheese-filled tortellini according to package instructions, about 7-9 minutes until al dente. Drain the pasta and immediately toss it with a drizzle of olive oil to prevent sticking.
2. Sear the Beef: Heat a skillet over medium-high heat and melt 3 tablespoons of butter. Add the crushed garlic and sauté briefly to infuse the butter, then add the beef chunks in a single layer. Season with salt and black pepper. Cook the beef for about 2-3 minutes per side until browned and cooked to your preferred doneness. Remove the beef from the skillet, leaving the garlic butter in the pan.
3. Prepare the Creamy Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring it to a light bubble, then gradually stir in the grated Parmesan cheese. Continue stirring for 5-7 minutes until the sauce thickens and becomes smooth. Season the sauce with salt and black pepper to taste.
4. Combine Tortellini with Sauce: Gently fold the cooked tortellini into the creamy Parmesan sauce, stirring just enough to coat the pasta and allow the flavors to meld, about 1 minute.
5. Serve: Plate the creamy tortellini and top it with the seared beef chunks. Drizzle any leftover sauce over the top for an extra burst of flavor and creaminess. Serve immediately.

Notes

• For best results, choose tender cuts of beef like sirloin or ribeye for searing.
• Do not overcook the tortellini to maintain a firm texture that holds up to the creamy sauce.
• Adjust seasoning at the end of cooking to suit your taste preferences.
• Leftover sauce can be refrigerated and gently reheated; add a splash of cream or milk if it thickens too much.
• For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Keywords: steak tortellini, creamy pasta, beef chunks recipe, Parmesan cream sauce, quick stovetop dinner