Ingredients

20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)

1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)

Salt

Black pepper

Garlic powder

Smoked paprika

2 tbsp olive oil (Essential for searing the steak.)

4 tbsp butter (Creates a creamy sauce base.)

5 cloves garlic, minced (Adds aromatic richness.)

1 cup heavy cream (Contributes a velvety smoothness.)

3/4 cup whole milk (Balances the richness.)

1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)

Parsley, chopped (optional) (Brightens the dish.)

Red pepper flakes (optional) (For a spicy kick.)

Cracked black pepper (optional garnish) (Elevates the flavor.)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side, until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.

Step 5: Gradually whisk in the parmesan cheese, stirring continuously until it melts into a smooth sauce. Taste and adjust seasoning if needed.

Step 6: Slice the seared steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss gently for about 2 minutes to coat everything evenly and heat through.

Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately for best flavor and texture.

Tips & Variations

For a richer sauce, substitute half the milk with additional heavy cream.

Use fresh tortellini for the best texture, but refrigerated options work well too.

You can swap the steak for chicken or mushrooms for a different protein option.

Add spinach or sun-dried tomatoes for extra color and flavor.

Let the steak rest for a few minutes after searing to keep it juicy before slicing.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used. Just follow the package instructions for cooking time and make sure to drain them well before adding to the sauce.

What cut of steak works best for this dish?

Sirloin or ribeye steaks are great choices. Sirloin is leaner and firmer, while ribeye is more tender and flavorful. Choose based on your preference and budget.