Description
A comforting and creamy dish featuring cheese tortellini and tender steak in a rich creamhouse sauce.
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 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, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Season the steak generously with salt, black pepper, garlic powder, and smoked paprika, rubbing the spices into the meat.
- Heat the olive oil in a large skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium rare.
- Remove the steak from the skillet and let it rest before slicing.
- Melt the butter in the same skillet over medium heat, then add the minced garlic and sauté until fragrant.
- Stir in the heavy cream and whole milk, bringing to a gentle simmer.
- Gradually add the parmesan, stirring until smooth and thickened.
- Cook the cheese tortellini according to package instructions, drain, and add to the sauce, tossing to coat.
- Slice the rested steak against the grain and serve atop the creamy tortellini.
- Garnish with parsley, red pepper flakes, and cracked black pepper if desired.
Notes
Experiment with herbs and spices for custom flavors. Pair with a salad or garlic bread.
