Garlic steak tortellini dish (Printable Version)
Tender steak and cheese tortellini meld in a creamy garlic sauce with Parmesan and Italian herbs.
# Ingredients Required:
→ Meat
01 -
280 g ribeye, sirloin, or strip steak, thinly sliced against the grain
→ Pasta
02 -
450 g refrigerated cheese tortellini
→ Aromatics & Fats
03 -
4 cloves garlic, minced
04 -
28 g unsalted butter
05 -
15 ml extra virgin olive oil
→ Liquids
06 -
240 ml heavy cream
07 -
120 ml beef broth
→ Cheese & Seasoning
08 -
50 g Parmesan cheese, grated
09 -
1 tsp Italian seasoning
10 -
Salt and freshly ground black pepper, to taste
→ Garnish
11 -
Fresh parsley, chopped (optional)
# Guide to Cooking:
01 -
Bring a medium saucepan of salted water to a boil. Add tortellini and cook according to package instructions, approximately 3–4 minutes. Drain and set aside. Optionally toss with a small amount of olive oil to prevent sticking.
02 -
Pat steak dry with paper towels. Season both sides with salt and pepper. Slice thinly against the grain or cube if using leftovers.
03 -
Heat butter and olive oil in a large skillet over medium-high heat. Add steak and cook approximately 2 minutes per side until browned. Transfer steak to a plate and keep pan contents for sauce.
04 -
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
05 -
Pour in beef broth, scraping up browned bits from the pan. Allow to simmer for 1 minute.
06 -
Add heavy cream and Italian seasoning. Stir and let the sauce bubble gently for 2 to 3 minutes until slightly thickened.
07 -
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
08 -
Return drained tortellini and cooked steak to the skillet. Toss gently to coat all ingredients in the sauce and warm through for 1 minute.
09 -
Transfer to serving dishes and garnish with additional Parmesan and fresh parsley if desired. Serve immediately.
# Extra Suggestions:
01 -
Patting the steak dry before cooking ensures better browning and more intense flavor.