Description
Cracked Garlic Steak Tortellini in a creamy garlic butter sauce with Parmesan—an easy skillet dinner that feels special on a busy night.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups Parmesan cheese, freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional)
Instructions
- Bring a large pot of salted water to a boil, cook the cheese tortellini until al dente (about 3–5 minutes), drain, and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika.
- Sear the steak until browned and cooked to your preference (about 3–5 minutes), then remove and set aside.
- Reduce heat to medium and melt the butter in the same skillet.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and whole milk, stir to combine, and simmer for 3–4 minutes until slightly thickened.
- Gradually whisk in the Parmesan until melted and smooth, then taste and adjust seasoning if needed.
- Return the seared steak and cooked tortellini to the skillet and toss for about 2 minutes to coat and warm through.
- Garnish with parsley, cracked black pepper, and red pepper flakes if desired, then serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat over low heat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 36
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 34
- Cholesterol: 110