Description
A delicious and comforting one-skillet meal combining succulent steak with creamy cheese-filled tortellini, garlic, and a rich buttery sauce.
Ingredients
Scale
- 1 lb Sirloin or Ribeye Steak
- 1 tbsp Olive Oil
- Salt and Black Pepper to taste
- 12 oz Cheese-Filled Tortellini
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Reserved Pasta Water
- 1 tsp Italian Seasoning
- 0.5 tsp Crushed Red Pepper Flakes
- 1 tbsp Fresh Chopped Parsley
Instructions
- Prepare the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese-filled tortellini according to package instructions until al dente. Reserve a quarter cup of the pasta water, then drain the tortellini and set aside.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper and sear for 4-5 minutes on each side. Remove from skillet and let it rest before slicing.
- Make the Sauce: In the same skillet, melt the butter and sauté the garlic for about 30 seconds. Pour in the heavy cream and stir in the Parmesan cheese until melted.
- Combine Everything: Add the cooked tortellini to the skillet, tossing to coat with the sauce. If too thick, add reserved pasta water. Stir in the sliced steak, Italian seasoning, and crushed red pepper flakes.
- Finish and Serve: Garnish with fresh parsley and serve immediately.
Notes
This dish can be made ahead by preparing the tortellini and slicing the steak in advance. Add your favorite veggies for additional nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg