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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
