Ingredients
Scale
- 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
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium doneness.
- Remove steak from the skillet and let it rest. Melt butter in the same skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and whole milk, stirring until combined and bring to a gentle simmer.
- Add Parmesan cheese and stir until melted and creamy.
- Slice the rested steak and add it, along with the cooked tortellini, to the sauce. Toss to coat.
- Serve hot, garnished with parsley, red pepper flakes, and cracked black pepper if desired.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Use fresh garlic for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg