Garlic Steak Tortellini (Printable version)
Succulent steak and pillowy tortellini in a rich, garlicky cream sauce with fresh spinach
# What You'll Need:
→ Meats
01 - 1 pound sirloin steak, cut into thin strips
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Sauce & Aromatics
03 - 3 tablespoons unsalted butter
04 - 4 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Vegetables & Herbs
08 - 2 cups baby spinach, roughly chopped
09 - 2 tablespoons fresh parsley, chopped
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Garnish
12 - Extra Parmesan cheese, for serving
# Directions:
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.
# Expert advice:
01 -
- This dish hits that perfect sweet spot between fancy enough for company and easy enough for a random Tuesday
- The creamy garlic sauce brings everything together in a way that makes people ask for seconds immediately
02 -
- Patting the steak completely dry before seasoning is the step most people skip but it creates better browning
- The sauce thickens quickly off heat so remove it earlier than you think necessary
03 -
- Grate extra Parmesan than you think you need because everyone always wants more at the table
- Keep the red pepper flakes on the side so heat sensitive eaters can add their own