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Pat the sliced sirloin steak dry with paper towels. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain well and set aside.

While the tortellini cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.

Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Sprinkle 1 tablespoon all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.

Gradually whisk in 1 1/2 cups beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.

Stir in the fresh spinach until it wilts, about 1-2 minutes. Add the cooked tortellini and seared steak back into the skillet. Toss gently to coat everything evenly in the creamy sauce. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.


Pat the sliced sirloin steak dry with paper towels. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain well and set aside.

While the tortellini cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.

Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Sprinkle 1 tablespoon all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.

Gradually whisk in 1 1/2 cups beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.

Stir in the fresh spinach until it wilts, about 1-2 minutes. Add the cooked tortellini and seared steak back into the skillet. Toss gently to coat everything evenly in the creamy sauce. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
