Garlic Steak Tortellini

 For the Tortellini

• 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.

For the Steak

• 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.

For the Seasoning

• salt
• black pepper
• garlic powder
• smoked paprika

For the Creamy Sauce

• 2 tbsp olive oil Essential for searing the steak.
• 4 tbsp butter Creates a creamy sauce base.
• 5 cloves garlic, minced Adds aromatic richness.
• 1 cup heavy cream Contributes a velvety smoothness.
• 3/4 cup whole milk Balances the richness.
• 1 1/4 cups parmesan, shredded or freshly grated Brings a savory flavor.

For Garnishing

• parsley, chopped (optional) Brightens the dish.
• red pepper flakes (optional) For a spicy kick.
• cracked black pepper (optional garnish) Elevates the flavor.

Step-by-Step Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
2. Season and Sear the Steak: In a large skillet, heat olive oil. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear for about 3-5 minutes until browned. Remove and set aside.
3. Prepare the Garlic Cream Sauce: In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
4. Create the Cream Sauce: Add heavy cream and whole milk, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
5. Incorporate the Cheese: Gradually whisk in parmesan cheese, stirring until melted and smooth. Season if desired.
6. Combine the Ingredients: Return seared steak and tortellini to the skillet and toss to combine for about 2 minutes.
7. Garnish and Serve: Sprinkle with parsley, cracked black pepper, and red pepper flakes, if desired. Serve immediately.