Introduction

Buttery Steak Tortellini is a rich and comforting dish that combines tender beef chunks with creamy Parmesan sauce and delicate cheese-filled tortellini. It’s a quick yet indulgent meal perfect for a satisfying weeknight dinner or special occasion.

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: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, usually 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. Add the crushed garlic and sauté briefly until fragrant. Arrange the beef chunks in a single layer, season with salt and pepper, and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the pan, keeping the garlic butter in the skillet.
Step 3: Lower the heat to medium and melt the remaining butter in the same skillet. Pour in the heavy cream and bring to a gentle bubble. Stir in the grated Parmesan cheese, cooking for 5-7 minutes until the sauce is smooth and thickened. Season with salt and pepper to taste.
Step 4: Gently fold the cooked tortellini into the creamy sauce and heat together for about a minute to let the flavors meld.
Step 5: Serve the tortellini topped with the browned beef chunks, drizzling any leftover sauce from the pan over the dish.

Tips & Variations

For extra flavor, marinate the beef chunks briefly in garlic and herbs before cooking.
Substitute half the heavy cream with milk for a lighter sauce, but expect a slightly thinner texture.
If you prefer, swap cheese tortellini with spinach or mushroom-filled varieties.
Adding a pinch of red pepper flakes to the sauce can add a subtle heat boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much. Avoid microwaving directly to preserve the creamy texture.

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 cuts of beef for this recipe?

Yes, sirloin or ribeye work best because they’re tender and flavorful, but you can also use other cuts like tenderloin or strip steak. Avoid tougher cuts unless you’re prepared to cook them longer for tenderness.

Is it possible to make this dish ahead of time?

You can prepare the beef and cook the tortellini in advance, but it’s best to combine with the sauce just before serving to maintain the best texture and flavor.