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 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 steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned and cooked to your preference. Remove from skillet and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

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

Step 5: Gradually whisk in the parmesan cheese, stirring continuously until melted and the sauce is smooth. Taste and adjust seasoning as needed.

Step 6: Slice the seared steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet, tossing everything together gently for about 2 minutes to combine and warm through.

Step 7: Remove from heat and garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm.

Tips & Variations

For extra tenderness, let the steak rest for 5 minutes after searing before slicing.

Use freshly grated parmesan for a richer flavor and better melting consistency.

Add sautéed mushrooms or spinach to the sauce for extra veggies.

Swap whole milk for half-and-half if you prefer a creamier sauce.

Adjust garlic cloves to taste for a milder or stronger garlic presence.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just be sure to adjust cooking time according to package instructions and avoid overcooking to maintain the best texture.

What’s the best cut of steak to use?

Sirloin offers a leaner option while ribeye provides more marbling and tenderness. Either works well; choose based on your preference and budget.