Description
A rich and comforting pasta dish perfect for cozy nights at home, this Southern-inspired tortellini is loaded with seared steak, creamy garlic-Parmesan sauce, and a smoky hint of paprika. It’s quick enough for a weeknight and indulgent enough to serve for a special occasion.
Ingredients
10 oz cheese tortellini
8 oz sirloin or ribeye steak, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp smoked paprika
Salt and black pepper to taste
Chopped parsley or chives for garnish
Instructions
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Bring a pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside.
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Season steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear steak pieces for 2–3 minutes until browned and just cooked. Remove from skillet and set aside.
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In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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Pour in heavy cream, lower the heat, and simmer gently for 5–7 minutes, stirring occasionally.
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Stir in Parmesan cheese and continue to cook until the sauce thickens. Adjust seasoning with salt and pepper.
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Add the cooked tortellini and seared steak to the skillet. Toss gently to coat everything in the sauce and heat through.
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Serve warm, garnished with fresh parsley or chives and an extra sprinkle of Parmesan.
Notes
Fresh or refrigerated tortellini works best for optimal texture. Ribeye provides a richer flavor due to its marbling, but sirloin is a leaner alternative. Allow steak to rest before adding it to the sauce to keep it juicy. For added heat, include a pinch of red pepper flakes or cayenne. Avoid boiling the cream sauce—simmer low and slow to keep it smooth and velvety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes