Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb ribeye or sirloin steak, sliced into thin strips
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions; drain and set aside.
- Season steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3–4 minutes until browned; remove and set aside.
- In same skillet, melt butter. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
- Pour in heavy cream and simmer 2 minutes. Stir in Parmesan until melted and smooth.
- Return steak and cooked tortellini to skillet; toss to coat. Simmer 2–3 minutes until heated through.
- Serve warm, garnished with fresh parsley.
Notes
- For a shortcut, use pre-sliced steak or strip steak from the deli counter.
- Substitute half-and-half for lighter cream, but reduce simmering time to avoid curdling.
- Add sautéed spinach or roasted red peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1¼ cups
- Calories: 624 Kcal
- Sugar: 6g
- Sodium: 812mg
- Fat: 41g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 124mg
