Description
This recipe combines tender cubes of steak, cheese-filled tortellini, and a silky garlic cream sauce to create a cozy, indulgent skillet dinner.
Ingredients
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900 g (about 20 oz) cheese tortellini (fresh or refrigerated)
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450–500 g steak (sirloin or ribeye), cut into bite‑sized cubes
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Salt, black pepper, garlic powder, and smoked paprika (to season the steak)
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2 tablespoons olive oil
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4 tablespoons butter
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5 cloves garlic, minced
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240 ml (1 cup) heavy cream
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180 ml (¾ cup) whole milk
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125–150 g (about 1¼ cups) freshly grated Parmesan cheese
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Optional: chopped parsley, red pepper flakes, cracked black pepper for garnish
Instructions
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Cook the Tortellini
Boil the tortellini according to package instructions. Once cooked, drain and set aside. -
Sear the Steak
Season the steak cubes with salt, pepper, garlic powder, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Sear the steak bites for about 3–5 minutes until browned to your liking. Remove them and set aside. -
Make the Creamhouse Sauce
In the same skillet, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and milk, stirring gently. Let the mixture simmer for 3–4 minutes so it reduces and thickens slightly. -
Add the Cheese
Lower the heat and stir in the Parmesan cheese until it melts into a smooth, rich sauce. Taste and season if needed. -
Combine Everything
Return the seared steak and cooked tortellini to the skillet. Toss gently, making sure everything is coated in the creamy garlic sauce. -
Garnish & Serve
Finish with a sprinkle of chopped parsley, cracked black pepper, and red pepper flakes if you like a bit of heat. Serve immediately while hot and creamy.
Notes
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Pat the steak dry before searing to get a better crust.
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Use freshly grated Parmesan — it melts more smoothly into the sauce.
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Keep the heat moderate when melting the cheese; too high can make the sauce separate.