Buttery Steak Tortellini Recipe

Introduction

Buttery Steak Tortellini is a rich and comforting dish that combines tender beef chunks with creamy, cheesy tortellini. This recipe is perfect for a satisfying weeknight dinner or when you want to impress guests with minimal effort.

Ingredients

• 1½ lbs beef chunks (sirloin or ribeye)
• 5 tablespoons butter
• 3 garlic cloves, crushed
• 1 (20 oz) pack cheese-filled tortellini
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Step 1: Boil a large pot of salted water and cook the tortellini according to package instructions (7-9 minutes). Drain and toss with a little olive oil to prevent sticking.
2. Step 2: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add the crushed garlic and sauté briefly until fragrant.
3. Step 3: Add the beef chunks in a single layer, season with salt and pepper, and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the pan and set aside, keeping the garlic butter in the skillet.
4. Step 4: Melt the remaining butter in the same skillet over medium heat. Pour in the heavy cream and bring it to a gentle bubble.
5. Step 5: Stir in the grated Parmesan cheese and cook for 5-7 minutes, stirring often, until the sauce is smooth and thickened. Season to taste with salt and pepper.
6. Step 6: Gently fold the cooked tortellini into the creamy sauce and cook for an additional minute to combine the flavors.
7. Step 7: Serve the creamy tortellini on plates topped with the browned beef chunks. Drizzle any leftover sauce over the top for extra richness.

Tips & Variations

• For a deeper flavor, marinate the beef chunks briefly in garlic and herbs before cooking.
• Swap out beef for chicken or mushrooms for a lighter or vegetarian version.
• Use freshly grated Parmesan for the best melting and texture in the sauce.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just cook according to the package directions before adding to the sauce.

What cut of beef is best for this dish?

Sirloin or ribeye chunks are ideal as they cook quickly and remain tender, but you can use any tender steak cut you prefer.

Buttery Steak Tortellini Recipe

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★★★★★

4.9 from 147 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Buttery Steak Tortellini is a rich and indulgent pasta dish featuring tender seared beef chunks tossed with cheesy tortellini in a creamy Parmesan sauce. This comforting dinner recipe combines the luscious flavors of butter, garlic, and cream to create a satisfying meal perfect for special occasions or cozy nights in.

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Ingredients

Scale 1x2x3x

Beef and Butter

• 1½ lbs beef chunks (sirloin or ribeye)
• 5 tablespoons butter
• 3 garlic cloves, crushed

Pasta

• 1 (20 oz) pack cheese-filled tortellini

Sauce

• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste

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Instructions

1. Cook the tortellini: Boil a large pot of salted water and cook the cheese-filled tortellini according to package instructions (7-9 minutes). Drain the pasta and toss with a little olive oil to prevent sticking.
2. Sear the beef: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add the crushed garlic cloves and sauté briefly until fragrant. Place the beef chunks in a single layer, season with salt and black pepper, and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the skillet, leaving the garlic butter behind.
3. Make the creamy Parmesan sauce: Lower the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Pour in the heavy cream and bring it to a gentle boil. Stir in the grated Parmesan cheese continuously until the sauce thickens and becomes smooth, about 5-7 minutes. Season with salt and black pepper to taste.
4. Combine tortellini and sauce: Gently fold the cooked tortellini into the creamy sauce, stirring to coat all the pasta evenly. Let it cook together for about a minute to allow the flavors to meld.
5. Serve: Plate the creamy tortellini and top with the seared beef chunks. Drizzle any leftover sauce over the dish for extra richness. Serve immediately while warm.

Notes

• Use high-quality beef cuts like sirloin or ribeye for the best tenderness and flavor.
• Be careful not to overcook the tortellini; follow package directions precisely.
• For a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce.
• Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated varieties.
• Leftover dish can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinners
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Steak tortellini, creamy pasta, beef skillet, Parmesan cream sauce, easy dinner recipe