Ingredients
Scale
- 12 oz cheese tortellini
- 8 oz sirloin steak, thinly sliced
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 tsp dried parsley
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook tortellini according to package instructions; drain and set aside.
- Season steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned; remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan until melted and smooth.
- add cooked tortellini and steak back into the skillet; toss to coat in the sauce. Simmer 2–3 minutes until heated through.
- Garnish with parsley and serve.
Notes
- For extra flavor, deglaze the pan with ¼ cup white wine before adding cream.
- Use pre-sliced steak or freeze for 15 minutes to easily slice thinly.
- Add sautéed spinach or mushrooms for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 580 Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 105 mg
