Description
There’s nothing quite like the combination of juicy steak and cheesy pasta. This dish brings together tender sirloin steak bites and pillowy tortellini smothered in a rich, three-cheese cream sauce. It’s hearty enough for family dinners yet elegant enough to serve on special occasions.
Ingredients
For the Steak Bites:
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1 lb sirloin steak, cut into bite-sized cubes
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2 tbsp olive oil
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Salt and black pepper, to taste
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1 tbsp butter
For the Tortellini & Sauce:
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1 (20 oz) package three-cheese tortellini (fresh or refrigerated)
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2 tbsp butter
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3 cloves garlic, minced
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1½ cups heavy cream
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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½ cup shredded Fontina (or provolone)
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Salt and black pepper, to taste
Instructions
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Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving a small amount of cooking water, and set aside.
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Sear the Steak Bites: Pat the steak pieces dry and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until browned and cooked to your liking. Add the butter, toss to coat, then transfer the steak bites to a plate and keep warm.
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Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and let it simmer for 3–4 minutes to thicken slightly. Gradually stir in the mozzarella, Parmesan, and Fontina until the sauce is smooth and creamy. Season with salt and black pepper to taste.
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Combine: Add the cooked tortellini to the sauce and toss gently to coat. Return the steak bites to the pan, stirring carefully so everything is evenly coated in the cheesy sauce. If the sauce feels too thick, add a splash of reserved pasta water.
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Serve: Garnish with extra Parmesan cheese or cracked black pepper. Serve immediately while hot and creamy.
Notes
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Sirloin works best for this recipe, but ribeye or strip steak can also be used.
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For a lighter sauce, substitute half-and-half for the heavy cream.
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Add vegetables like spinach or mushrooms for extra flavor and nutrition.
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Leftovers should be reheated on the stove with a splash of milk or cream to maintain the sauce’s creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes