Ingredients

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

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: In a large skillet, heat the olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned to your liking. Remove from the skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 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 thickens slightly.

Step 5: Gradually whisk in the parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.

Step 6: Slice the seared steak into bite-sized pieces. Return the steak and drained tortellini to the skillet, tossing gently to coat everything evenly in the cream sauce. Cook together for about 2 minutes to heat through.

Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately while warm and creamy.

Tips & Variations

For extra depth, add a splash of white wine to the cream sauce before simmering.

Swap parmesan for pecorino romano for a sharper flavor.

Use leftover roasted or grilled steak as a convenient shortcut.

Add sautéed mushrooms or spinach for more veggies.

If you prefer less spice, omit red pepper flakes or adjust to taste.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just adjust the cooking time according to package instructions to ensure they’re cooked through but still tender.

What cut of steak is best for this recipe?

Sirloin is leaner and more affordable, while ribeye offers more tenderness and marbling. Both work well; choose based on your preference for flavor and texture.