Description
A delicious fusion of garlic butter steak and creamy Alfredo tortellini.
Ingredients
Scale
- 1 ribeye or sirloin steak (about 8–10 oz)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 9 oz fresh or frozen cheese tortellini
- 1 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- To start, pat your ribeye or sirloin steak dry using paper towels. Season both sides with salt and black pepper, and set aside at room temperature.
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook until al dente. Drain, reserving 1 cup of the cooking water.
- In a skillet, heat olive oil over medium-high heat. Sear the steak for 3-4 minutes on each side. Remove and let rest.
- Add butter to the skillet, then sauté minced garlic until fragrant.
- In a saucepan, combine heavy cream, milk, and Parmesan cheese over medium heat, stirring until creamy. Adjust with reserved pasta water if needed.
- Gently toss the tortellini in the Alfredo sauce, then layer with the sliced steak.
- Serve topped with garlic butter and parsley.
Notes
Allow the steak to rest before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 800 kcal
- Sodium: 900 mg
- Protein: 45 g