Ingredients
- 1 package cheese tortellini (fresh, refrigerated, or frozen)
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 2 tbsp olive oil or butter (divided)
- 3–4 garlic cloves, minced or smashed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak pieces until browned and cooked to desired doneness, seasoning with salt and pepper. Remove from skillet and set aside.
- Lower heat to medium. Add remaining oil or butter and garlic to the same skillet. Sauté until fragrant, about 30 seconds.
- Pour in heavy cream and scrape up any browned bits. Bring to a low simmer.
- Stir in Parmesan and red pepper flakes. Whisk until smooth and slightly thickened.
- Return cooked tortellini and steak to the skillet. Toss everything together until well coated and heated through.
- Garnish with chopped parsley and serve hot.
Notes
- Use sirloin, ribeye, or filet for tender steak bites.
- Add spinach, sun-dried tomatoes, or mushrooms for extra flavor.
- Swap in half-and-half for a lighter version of the sauce.
- Reheat gently with a splash of cream or milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg