Buttery Steak Tortellini (Printable Version)
# What You'll Need:
→ Main Dish
01 -
1½ lbs beef chunks (try using sirloin or ribeye cuts)
02 -
3 tablespoons butter
03 -
3 garlic cloves, crushed
04 -
1 (20 oz) pack cheese-filled tortellini (grab from refrigerated section)
→ Alfredo Sauce
05 -
2 tablespoons butter
06 -
2 cups heavy cream
07 -
1½ cups Parmesan cheese, grated (fresh works better than pre-packaged)
08 -
Salt, as needed
09 -
Black pepper, as needed
# How to Make It:
01 -
Get a big pot of water boiling with some salt. Toss in your cheese tortellini and let them cook based on what the package says – usually takes about 7-9 minutes for the store-bought kind. Give them a stir now and then so they don't clump together. When they're done, drain the water and put them aside. A tiny splash of olive oil will keep them from sticking while you work on everything else.
02 -
While your pasta's bubbling away, grab a big skillet and turn the heat to medium-high. Drop in 3 tablespoons of butter and let it melt. Throw in your crushed garlic and cook for half a minute until you can really smell it. Next, add your beef chunks in one layer – don't crowd them or they'll steam instead of sear. Let each side cook for 2-3 minutes until they're nice and brown and cooked how you like them – keeping them a bit pink inside makes them extra tender. Sprinkle some salt and pepper as they cook. Once done, take the meat out but leave all that tasty garlic butter in the pan.
03 -
Using that same skillet (you can wipe out any burnt stuff, but keep all the good flavor bits), melt another 2 tablespoons of butter on medium heat. Pour in your heavy cream and let it warm up to a light bubble, stirring often so it doesn't burn. Slowly mix in your Parmesan cheese, stirring until it's all melted and smooth. The sauce will get thicker as you go. Add some salt and pepper until it tastes right, and let it gently bubble for about 5-7 minutes, giving it a stir every so often.
04 -
Now gently add your cooked tortellini into the creamy sauce. Carefully fold everything together so each pasta piece gets coated. Let them hang out together for a minute or two so the flavors can mix and mingle.
05 -
Scoop the creamy pasta onto plates or bowls. Drop the garlicky beef chunks on top and drizzle any leftover butter sauce from the pan over everything. If you want, throw on some chopped parsley or extra Parmesan before you dig in.
# Additional Tips:
01 -
Your steak will sear much better if it's not cold from the fridge, so let it sit out for a bit before cooking.
02 -
Don't try to cook all the meat at once – if your pan's too crowded, the meat will steam instead of getting that nice brown crust.