Garlic Steak Tortellini (Printable Version)
Tender steak bites and cheese tortellini in rich garlic cream sauce
# What You'll Need:
→ Beef
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Pasta
04 - 12 oz refrigerated cheese tortellini
→ Sauce
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - Pat steak cubes dry with paper towels. Season generously on all sides with salt and black pepper, pressing seasoning into the meat.
03 - Heat a large skillet over medium-high heat until smoking. Add 1 tablespoon butter and sear steak cubes in batches for 2-3 minutes per side until well-browned and cooked to desired doneness. Transfer to a plate and reserve.
04 - Reduce skillet heat to medium. Add remaining butter and minced garlic. Sauté for 1 minute until fragrant but not browned.
05 - Pour heavy cream into the skillet, scraping up browned bits from the bottom. Whisk in Parmesan, Italian herbs, red pepper flakes, and a pinch each of salt and pepper. Simmer for 2-3 minutes until sauce coats the back of a spoon.
06 - Add cooked tortellini and seared steak to the skillet. Gently toss to coat evenly in sauce. Cook for 1-2 minutes until heated through. Remove from heat, garnish with parsley and additional Parmesan. Serve immediately.
# Expert Hints:
01 -
- Tender steak and cheesy pasta in one incredible bowl
- Ready in 35 minutes but tastes like a restaurant meal
02 -
- Do not overcrowd the pan when searing steak or it will steam instead of brown
- The sauce continues thickening off heat, so do not reduce it too much
03 -
- Pat the steak completely dry before seasoning for better browning
- Reserve some pasta water in case the sauce needs thinning