Ingredients
Pasta
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
Seasonings
- 1 tsp salt To taste.
- 1 tsp black pepper To taste.
- 1 tsp garlic powder
- 1 tsp smoked paprika
Cooking Fats
- 2 tbsp olive oil Essential for searing the steak.
- 4 tbsp butter Creates a creamy sauce base.
Sauce Ingredients
- 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.
Garnish
- to taste parsley, chopped (optional) Brightens the dish.
- to taste red pepper flakes (optional) For a spicy kick.
- to taste cracked black pepper (optional garnish) Elevates the flavor.
Method
Preparation
- Cook the tortellini according to the package directions. Drain and set aside.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika on both sides.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side, or until it's cooked to your liking. Remove the steak from the skillet and let it rest.
- In the same skillet, add butter and minced garlic. Sauté for about 1-2 minutes until the garlic is fragrant but not burnt.
- Pour in the heavy cream and milk, stirring well. Allow the mixture to simmer for a few minutes until it slightly thickens.
- Stir in the parmesan until it melts into the sauce. Season with additional salt and pepper to taste.
- Slice the steak into strips. Combine the cooked tortellini and steak in the sauce, tossing to coat everything evenly.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g
Notes
Serve warm in a large bowl or on individual plates. For an added touch, sprinkle extra parmesan or chopped parsley on top. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stove over low heat, adding a splash of milk or cream to maintain creaminess. Using fresh cheese tortellini is recommended for the best flavor. Let the steak rest before slicing for juicier meat. Adjust the garlic according to your taste.
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