Steak Tortellini with Garlic Parmesan Cream Sauce
Fresh cheese tortellini and rested sliced steak tossed in a butter, garlic, heavy cream, milk, and Parmesan sauce.
Ingredients
Pasta and Steak
- 20 oz fresh refrigerated cheese tortellini cook according to package
- 1 lb sirloin or ribeye steak ¾–1 inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Garlic Cream Sauce
- 4 tablespoons butter
- 5 cloves garlic minced
- 1 cup heavy cream
- ¾ cup whole milk
- 1¼ cups finely grated Parmesan
- 1 tablespoon chopped parsley optional
- ¼ teaspoon chili flakes optional
Instructions
- Season the steak with measured salt, pepper, garlic powder, and smoked paprika. Sear in olive oil over medium-high heat about 3–5 minutes per side or as needed to reach 145°F. Rest the cooked steak on a clean plate for a minimum of 3 minutes.
- Boil fresh refrigerated tortellini according to its package and drain. Lower skillet heat, melt butter, and stir garlic for 30–60 seconds without scorching.
- Add cream and milk and gently simmer 2–3 minutes. Remove from heat and gradually melt in finely grated Parmesan.
- Slice rested steak across the grain and fold into the sauce with tortellini. Warm only briefly on low if needed, garnish optionally with measured parsley or flakes, and serve 4 generous portions.
Notes
Fresh refrigerated tortellini is the specified pasta. Steak reaches 145°F and rests three minutes. Add cheese off heat and avoid a long second cooking of the beef.