Description
A comforting dish combining tender steak and cheese tortellini enveloped in a creamy sauce, enhanced by the aroma of garlic and smoked paprika.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt & black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook until al dente. Drain and set aside.
- Sear the Steak: In a skillet, heat olive oil over medium-high heat. Season steak with salt, pepper, and smoked paprika. Sear for 3–5 minutes per side. Remove and let rest.
- Create the Creamhouse Sauce: In the same skillet, reduce heat and melt butter. Add minced garlic until fragrant. Stir in heavy cream and whole milk.
- Incorporate Cheese: Gradually add parmesan, stirring until melted. Adjust thickness with reserved pasta water if necessary.
- Combine Tortellini and Steak: Slice steak and add to sauce with drained tortellini. Toss to coat.
- Finishing Touch: Simmer briefly, taste and adjust seasoning with additional salt and pepper or red pepper flakes.
- Serve and Garnish: Plate the dish and garnish with parsley and cracked black pepper. Enjoy!
Notes
Make-ahead tips: Cook tortellini and steak separately in advance. You can also use air frying for the steak for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg