Creamy Steak Tortellini
Creamy Steak Tortellini
Ingredients
For the Steak
- 1 pound sirloin steak, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tortellini
- 19 ounces cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces baby spinach
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the steak pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add half of the seasoned steak to the hot skillet and sear for 2-3 minutes per side, until browned. Remove the steak from the skillet and set aside. Repeat with the remaining steak, adding another tablespoon of olive oil if needed. Do not overcrowd the pan.
⏱️ 6 min
- 3
While the steak is searing, bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 2-4 minutes for fresh or 3-5 minutes for frozen. Drain well and set aside.
⏱️ 10 min•🌡️ 212
- 4
Reduce the heat in the skillet to medium. Add the unsalted butter and allow it to melt. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
⏱️ 4 min
- 5
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the 1/2 cup of grated Parmesan cheese, sun-dried tomatoes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 7
Add the baby spinach to the sauce, stirring until it wilts, which should take about 1-2 minutes.
⏱️ 2 min
- 8
Return the seared steak and the cooked tortellini to the skillet with the creamy sauce. Toss gently to combine, ensuring everything is well coated and heated through.
⏱️ 3 min
- 9
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Steak Tortellini
Ingredients
For the Steak
- 1 pound sirloin steak, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tortellini
- 19 ounces cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces baby spinach
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the steak pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add half of the seasoned steak to the hot skillet and sear for 2-3 minutes per side, until browned. Remove the steak from the skillet and set aside. Repeat with the remaining steak, adding another tablespoon of olive oil if needed. Do not overcrowd the pan.
⏱️ 6 min - 3
While the steak is searing, bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 2-4 minutes for fresh or 3-5 minutes for frozen. Drain well and set aside.
⏱️ 10 min•🌡️ 212 - 4
Reduce the heat in the skillet to medium. Add the unsalted butter and allow it to melt. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
⏱️ 4 min - 5
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the 1/2 cup of grated Parmesan cheese, sun-dried tomatoes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 7
Add the baby spinach to the sauce, stirring until it wilts, which should take about 1-2 minutes.
⏱️ 2 min - 8
Return the seared steak and the cooked tortellini to the skillet with the creamy sauce. Toss gently to combine, ensuring everything is well coated and heated through.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
⏱️ 1 min