Description
This creamy and comforting one-pot pasta dish combines tender seared steak, cheesy tortellini, and a rich homemade Alfredo sauce. Perfect for busy weeknights or cozy weekend dinners, it delivers restaurant-style flavor with minimal cleanup.
Ingredients
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1 lb cheese tortellini (refrigerated or frozen)
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tbsp olive oil
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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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¾ cup shredded or melted Parmesan cheese
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½ tsp Italian seasoning
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Optional: chopped parsley or shaved Parmesan for garnish
Instructions
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Season steak pieces with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 3–4 minutes, turning to brown all sides. Remove steak from the skillet and set aside.
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In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Pour in heavy cream and sprinkle in Italian seasoning. Stir and bring to a gentle simmer.
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Stir in Parmesan cheese until melted and smooth.
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Add uncooked tortellini and stir to coat in the sauce.
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Bring the sauce to a light boil, then reduce heat to medium-low. Cover and simmer for 5–7 minutes, stirring occasionally, until the tortellini is tender and the sauce thickens.
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Return the cooked steak and any juices to the skillet. Stir to combine and simmer for another 1–2 minutes to heat through.
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Garnish with chopped parsley or shaved Parmesan if desired. Serve hot.
Notes
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Frozen tortellini works well—just add 2–3 minutes to cooking time.
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Sirloin or ribeye steaks offer the best texture and flavor, but flank or strip steak can also be used if sliced thinly.
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To loosen overly thick sauce, add a splash of milk or broth during simmering.
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Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of liquid.
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For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes