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 desired doneness. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, melt the butter. Add the 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 slightly thickened.

Step 5: Gradually whisk in the parmesan cheese, stirring until melted and smooth. 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 sauce. Toss gently to combine and heat through for about 2 minutes.

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

Tips & Variations

For extra flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking.

Swap out the steak for grilled chicken or mushrooms for a different protein option.

Use freshly grated parmesan for a richer taste compared to pre-shredded cheese.

Add spinach or sun-dried tomatoes to the sauce for a veggie boost.

Adjust the cream and milk ratio depending on your preference for thickness and richness.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well, but be sure to cook it according to the package instructions and avoid overcooking to maintain a good texture.

What’s the best way to tell when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Alternatively, cut into the steak to check the color, aiming for a warm pink center for optimal tenderness.