Description
A rich and satisfying pasta dish featuring tender garlic-seared steak tossed with cheesy tortellini in a buttery, savory sauce.
Ingredients
- 1 lb steak (sirloin or ribeye), sliced thin
- 12 oz cheese tortellini
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh parsley, chopped (optional)
Instructions
- Cook tortellini according to package directions; reserve 1/4 cup pasta water and drain.
- Season steak slices with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and sear steak 2–3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add cooked tortellini and reserved pasta water; toss to coat.
- Return steak to the skillet and gently mix.
- Sprinkle with Parmesan and toss until sauce thickens slightly.
- Garnish with parsley and serve hot.
Notes
- Do not overcook steak—medium or medium-rare works best.
- Add a splash of cream for a richer sauce.
- Red pepper flakes add a nice kick.
- Leftovers reheat best on the stovetop with a little water.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American