Creamy Steak and Tortellini Skillet
A rich and comforting dish that combines tender steak with cheese tortellini in a creamy sauce, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 1 pound steak (sirloin or ribeye) Can use sirloin or ribeye.
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Begin by cooking the tortellini according to package instructions. Drain and set aside.
- While the tortellini is cooking, season the steak with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil.
- Add the steak to the skillet and sear each side for about 3-5 minutes until it reaches your desired doneness. Remove from the skillet and let it rest.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the beef broth and bring to a gentle boil, scraping any browned bits from the bottom of the skillet.
- Lower the heat to medium and stir in the heavy cream and Italian seasoning. Let simmer for 3-4 minutes, allowing the sauce to thicken slightly.
- Add the cooked tortellini to the skillet, tossing gently to combine.
- Slice the rested steak into thin strips and add it back to the skillet. Stir everything together until coated in the creamy sauce.
- Finally, sprinkle grated Parmesan cheese over the top and mix well before serving.
Notes
This dish is best enjoyed fresh but reheats well if you have leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.