Garlic Steak Tortellini (Printable Version)
Succulent steak strips and pillowy tortellini in a rich garlic cream sauce with spinach and Parmesan.
# What You Need:
→ Meats
01 - 1 lb sirloin steak, cut into thin strips
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Sauce & Aromatics
03 - 3 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp crushed red pepper flakes (optional)
→ Vegetables & Herbs
08 - 2 cups baby spinach, roughly chopped
09 - 2 tbsp fresh parsley, chopped
→ Seasonings
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper
→ Garnish
12 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/4 cup pasta water.
02 - Season the steak strips with salt and pepper.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the steak in a single layer and cook for 1-2 minutes per side until browned but still tender. Remove steak and set aside.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and red pepper flakes (if using), stirring until cheese melts and sauce thickens, about 2-3 minutes.
06 - Add spinach and cook until wilted, about 1 minute.
07 - Return steak and any juices to the skillet. Add drained tortellini and toss to coat everything in the sauce. If sauce is too thick, add a splash of reserved pasta water. Sprinkle with fresh parsley and extra Parmesan before serving.
# Helpful Tips:
01 -
- You get that restaurant quality rich cream sauce without leaving your house or spending a fortune
- The tortellini soaks up all that garlicky goodness while the steak stays perfectly tender
02 -
- Reserving that pasta water is the secret to adjusting your sauce consistency later
- Overcooking the steak makes it tough, so watch closely and trust the timing
03 -
- Pat your steak strips completely dry before seasoning for the best sear
- Use freshly grated Parmesan because pre shredded cheese has anti caking agents that make sauces grainy