Ingredients
Scale
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound sirloin steak, cut into 1-inch cubes
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Cook the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini cooks, season the steak cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- Step 3: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
- Step 4: Stir in the heavy cream and butter. Bring to a simmer and cook until the sauce has slightly thickened.
- Step 5: Add the cooked tortellini and cooked steak to the sauce. Toss to coat everything evenly. Stir in the Parmesan cheese and parsley.
- Step 6: Serve immediately.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the tortellini in a skillet over medium-low heat, adding a splash of cream if needed to maintain moisture.
- Elevate this dish by serving it with a side of roasted asparagus or a simple arugula salad for a balanced and flavorful meal.
- To enhance the buttery richness, whisk in a tablespoon of lemon juice at the end for a vibrant burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American