Ingredients
Scale
- 12 ounces fresh cheese tortellini (store-bought or homemade)
- 8 ounces flank steak or sirloin, thinly sliced against the grain
- 4 cloves garlic, minced (more if you love garlic as much as I do!)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional substitution: For a lighter sauce, swap heavy cream for half-and-half or whole milk, but reduce cooking time to avoid curdling.
- Optional substitution: Use baby spinach or sun-dried tomatoes for an extra pop of color and flavor.
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the top. Drain and set aside, reserving about ½ cup of pasta water.
- While the pasta cooks, season your sliced steak generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak in a single layer and sear for 2-3 minutes per side, or until browned but still tender. Remove steak from pan and set aside.
- Reduce heat to medium and add the butter along with the remaining tablespoon of olive oil to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. This step always reminds me of standing on a stool in my grandmother’s kitchen, watching her coax amazing flavors from simple garlic.
- Pour in the heavy cream and stir well, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
- Stir in the Parmesan cheese and crushed red pepper flakes, if using. Adjust seasoning with salt and pepper to taste. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked tortellini and seared steak back into the skillet. Toss gently to coat everything evenly in the creamy garlic sauce. Warm through for 1-2 minutes.
- Remove from heat, sprinkle with fresh parsley, and serve immediately. Watching my family’s eyes light up when I bring this to the table never gets old—it’s a reminder that good food is about more than just taste, it’s about creating moments together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International