Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1.25 lb sirloin or ribeye steak, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup beef broth (or reserved pasta water)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Optional: red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside, reserving a small amount of pasta water if desired.
- Pat steak cubes dry with paper towels. Season generously with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until golden brown and cooked to your preference. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Cook until fragrant, about 1 minute, being careful not to burn.
- Stir in beef broth (or reserved pasta water), scraping up any browned bits from the pan to build flavor. Simmer for 1–2 minutes.
- Add the cooked tortellini and steak bites back into the skillet. Toss to coat everything in the garlic-butter sauce.
- Sprinkle in Parmesan cheese and stir until melted and creamy. Adjust seasoning with more salt and pepper if needed.
- Remove from heat, garnish with fresh parsley and optional red pepper flakes, and serve hot.
Notes
Dry steak pieces before searing for a better crust. Use reserved pasta water sparingly to adjust sauce consistency. Grate fresh Parmesan for the best melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg