Name: Buttery Steak Tortellini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1½ lbs beef chunks (sirloin or ribeye); 5 tablespoons butter; 3 garlic cloves, crushed; 1 (20 oz) pack cheese-filled tortellini; 2 cups heavy cream; 1½ cups grated Parmesan cheese; Salt and black pepper to taste

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Introduction

Buttery Steak Tortellini is a rich and satisfying dish featuring tender beef chunks and cheese-filled tortellini smothered in a creamy Parmesan sauce. It’s perfect for a comforting weeknight dinner that feels a little special.

The image shows a white plate filled with two main sections: on one side, there are several pieces of grilled steak cubes with a slightly charred surface and reddish-brown color, seasoned with herbs and small red pepper bits. On the other side, there is a generous serving of cheese tortellini pasta, light yellow in color with a smooth, creamy sauce and garnished with chopped green herbs. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs beef chunks (sirloin or ribeye)
5 tablespoons butter
3 garlic cloves, crushed
1 (20 oz) pack cheese-filled tortellini
2 cups heavy cream
1½ cups grated Parmesan cheese
Salt and black pepper to taste

Instructions

Step 1: Boil a large pot of salted water and cook the tortellini according to package instructions (7-9 minutes). Drain and toss with a little olive oil to prevent sticking.
Step 2: In a skillet over medium-high heat, melt 3 tablespoons of butter. Sauté the crushed garlic briefly until fragrant, then add the beef chunks in a single layer. Season with salt and black pepper and cook until browned, about 2-3 minutes per side. Remove the beef from the pan but leave the garlic butter behind.
Step 3: Melt the remaining butter in the same skillet over medium heat. Add the heavy cream and bring it to a gentle bubble. Stir in the grated Parmesan cheese and cook, stirring frequently, until the sauce is smooth and thickened, about 5-7 minutes. Season with salt and pepper to taste.
Step 4: Gently fold the cooked tortellini into the creamy sauce and let them heat through for about a minute so the flavors meld together.
Step 5: Serve the creamy tortellini on plates topped with the browned beef chunks. Drizzle any leftover sauce from the pan over the dish for extra richness.

Tips & Variations

For extra flavor, marinate the beef chunks briefly in garlic and herbs before cooking.
Swap heavy cream for half-and-half for a lighter sauce, though it may be less rich.
Add sautéed mushrooms or spinach to the sauce for extra veggies.
Use fresh tortellini if available for a more delicate texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water if the sauce thickens too much.

How to Serve

A white plate filled with two main sections: on the left, a generous serving of creamy tortellini pasta with a pale yellow sauce, speckled with small bits of herbs and red chili flakes, giving a smooth and rich texture; on the right, several pieces of well-cooked beef cubes, brown and slightly charred on the outside, with hints of seasoning and green herbs sprinkled on top. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of beef?

Yes, chicken or pork chunks can be used as alternatives. Adjust cooking times to ensure the meat is fully cooked and tender.

Is this dish freezer-friendly?

It’s best enjoyed fresh because the creamy sauce can separate after freezing. If you do freeze it, reheat slowly and stir continuously to help the sauce come back together.