Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 8 oz sirloin or ribeye steak, thinly sliced
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil. Cook tortellini according to package directions; drain and set aside.
- Season steak with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Remove and set aside.
- In same skillet, melt remaining 2 tbsp butter. Add garlic and sauté 1 minute until fragrant.
- Add cooked tortellini to skillet and toss with garlic butter for 2 minutes.
- Stir in steak, parsley, and Parmesan. Serve immediately.
Notes
- For extra richness, add a splash of heavy cream or reserved pasta water to create a silky sauce.
- Frozen tortellini works just as well—no need to thaw first.
- Can substitute grilled chicken or mushrooms for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
