Ingredients
Scale
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Cook tortellini according to package directions. Drain and set aside.
- Step 2: While tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned and cooked through, about 3-4 minutes per side. Remove steak from skillet and set aside.
- Step 3: Add butter to the same skillet and melt over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant.
- Step 4: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Step 5: Add cooked tortellini and sliced steak to the cream sauce. Toss to coat.
- Step 6: Garnish with chopped fresh parsley and serve immediately.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in a microwave or skillet to avoid over-drying.
- For extra richness, use browned butter in step 3 for a nutty depth of flavor that complements the steak and cream sauce beautifully.
- Serve this dish alongside a simple side salad with a light vinaigrette to balance the richness of the cream and butter.
- Reheating? Add a splash of milk or cream to the reheated tortellini to prevent it from becoming dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American