Description
This comforting Italian-American fusion dish brings restaurant-quality luxury to your weeknight table. Tender, pan-seared sirloin bites are tossed with pillowy cheese tortellini in a decadent, garlic-infused parmesan cream sauce. Requiring less than thirty minutes to prepare, it is the perfect harmonious balance of high-heat savory beef and velvety, rich pasta that satisfies the palate with minimal effort.
Ingredients
20 oz cheese tortellini
1 lb sirloin or ribeye steak, cubed
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups freshly grated parmesan cheese
Salt to taste
Black pepper to taste
Garlic powder to taste
Smoked paprika to taste
Instructions
Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente, about 3-5 minutes. Drain and set aside.
Season steak cubes generously with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat and sear the steak cubes until deeply browned, about 3-5 minutes. Remove steak from the skillet.
In the same skillet, melt the butter and add the minced garlic, sautéing until fragrant.
Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer.
Stir in the grated parmesan cheese until the sauce thickens and becomes smooth.
Add the cooked tortellini and seared steak back into the skillet, tossing to coat thoroughly in the sauce.
Serve warm, optionally garnished with additional pepper or herbs.
Notes
Ensure the steak is dry before searing for a better crust. If you prefer a thinner sauce, add a splash of reserved pasta water. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner Recipes
- Method: Stovetop Searing and Reduction
- Cuisine: Italian-American Fusion