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Buttery Steak Tortellini Recipe

Buttery Steak Tortellini Recipe
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★★★★★

5.1 from 26 reviews

Buttery Steak Tortellini is a rich and creamy pasta dish featuring tender seared beef chunks paired with cheese-filled tortellini, all tossed in a luscious garlic Parmesan cream sauce. This comforting meal combines succulent sirloin or ribeye steak with silky tortellini and a decadent buttery sauce, perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Scale

Beef and Butter

  • 1½ lbs beef chunks (sirloin or ribeye cuts recommended)
  • 3 tablespoons butter
  • 3 garlic cloves, crushed

Pasta

  • 1 (20 oz) pack cheese-filled tortellini (refrigerated section)

Sauce

  • 2 tablespoons butter
  • 2 cups heavy cream
  • 1½ cups Parmesan cheese, grated (fresh preferred)
  • Salt, as needed
  • Black pepper, as needed

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking. When cooked, drain the tortellini and toss with a small splash of olive oil to keep them from clumping. Set aside.
  2. Cook the Beef Chunks: Heat a large skillet over medium-high heat and melt 3 tablespoons of butter. Add the crushed garlic and sauté for about 30 seconds until fragrant. Add the beef chunks in a single layer, making sure not to crowd the pan so they sear properly rather than steam. Cook each side for 2-3 minutes until nicely browned and cooked to your preference, ideally a little pink inside for tenderness. Season with salt and black pepper during cooking. Remove the beef from the pan, leaving the garlic butter behind for flavor.
  3. Make the Sauce: Using the same skillet, wipe out any burnt bits but keep the flavorful garlic butter. Melt another 2 tablespoons of butter over medium heat. Pour in the heavy cream and warm it until it begins to bubble gently, stirring often to prevent scorching. Gradually add the grated Parmesan cheese, stirring continuously until melted and the sauce thickens smoothly. Season with salt and black pepper to taste. Let it simmer gently for 5-7 minutes, stirring occasionally to marry the flavors.
  4. Mix Everything Together: Carefully fold the cooked tortellini into the creamy Parmesan sauce, ensuring each piece is well coated. Allow them to mingle together for a minute or two over low heat to let the flavors combine.
  5. Serve It Up: Plate the creamy tortellini and top with the seared garlic butter beef chunks. Drizzle any remaining buttery sauce from the pan over the dish. Optionally garnish with chopped parsley or extra Parmesan cheese before serving for added color and flavor.

Notes

  • Use fresh grated Parmesan cheese for best flavor and sauce consistency.
  • Be careful not to overcrowd the pan when searing beef to ensure a proper sear and caramelization.
  • Keep the beef slightly pink inside for tenderness, but cook longer if preferred.
  • Add a splash of olive oil to cooked tortellini to prevent sticking if not serving immediately.
  • You can garnish with chopped fresh parsley or additional Parmesan for a nicer presentation.

Nutrition

Keywords: steak tortellini, creamy pasta, beef chunks, Parmesan sauce, comfort food, garlic butter, Italian pasta dish

Find it online: https://platedbyemma.com/buttery-steak-tortellini-recipe/