CREAMY STEAK TORTELLINI IRRESISTIBLE PASTA

Imagine tender steak tips mingling with pillowy cheese tortellini, all swathed in a luscious, creamy sauce that clings to every bite. This Creamy Steak Tortellini is pure comfort food elevated, and I promise, you’ll be scraping the pan clean!

Gather Your Ingredients: The Creamy Dream Team

For the Steak:

• 1 pound sirloin steak, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Tortellini:

• 20 ounces cheese tortellini (fresh or frozen)

For the Creamy Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup beef broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Let’s Talk About Steak Selection

Choosing the right steak is key to maximizing flavor and tenderness in your Creamy Steak Tortellini. While sirloin is my go-to for this recipe because it’s relatively affordable and cooks quickly, you have options! Flank steak, cut against the grain, can also work beautifully. If you’re feeling fancy, tenderloin tips are divine, but keep in mind they are more delicate and require even quicker cooking. No matter what cut you choose, make sure to trim away any excess fat or gristle. You want those perfectly sized, bite-sized pieces to be tender and melt-in-your-mouth good.

Step-by-Step Instructions: Let’s Get Cooking!

Part 1: Searing the Steak to Perfection

1. In a medium bowl, toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure each piece is nicely coated.
2. Heat a large skillet or cast-iron pan over medium-high heat. It needs to be HOT! This is crucial for getting a good sear.
3. Add the steak cubes to the hot skillet in a single layer. Don’t overcrowd the pan; work in batches if necessary. Overcrowding will steam the steak instead of searing it.
4. Sear the steak for 2-3 minutes per side, until browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. I prefer to err on the side of slightly undercooked, as it will continue to cook a bit in the sauce.
5. Remove the steak from the skillet and set aside.

Part 2: Crafting the Creamy Dream Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce.
4. Slowly whisk in the milk and beef broth, making sure to smooth out any lumps.
5. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken (about 5-7 minutes).
6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
7. Season with salt and pepper to taste. Remember, Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.

Part 3: Marrying the Steak, Tortellini, and Sauce

1. While the sauce is simmering, cook the tortellini according to package directions. Drain well.
2. Add the cooked tortellini and seared steak to the creamy sauce.
3. Gently toss to combine, ensuring that everything is evenly coated with the sauce.
4. Simmer for a few minutes to allow the flavors to meld together.
5. Stir in the chopped fresh parsley.

Serving Suggestions & Savory Sides

Serve your Creamy Steak Tortellini immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. It pairs beautifully with a simple green salad or some steamed broccoli. A crusty loaf of bread for soaking up that delicious sauce is never a bad idea either! You could also serve it with roasted asparagus or garlic bread.

Troubleshooting: Common Creamy Sauce Challenges

• Sauce is too thick: Whisk in a little more milk or beef broth, one tablespoon at a time, until it reaches your desired consistency.
• Sauce is too thin: Continue simmering the sauce over low heat, stirring occasionally, until it thickens. You can also whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
• Sauce is lumpy: Use an immersion blender to smooth out the sauce. If you don’t have an immersion blender, you can carefully transfer the sauce to a regular blender, blend until smooth, and then return it to the skillet.
• Steak is tough: Make sure you are using a tender cut of steak and searing it quickly over high heat. Overcooking the steak will make it tough.

Variations to Make It Your Own

• Add Vegetables: Sauté some sliced mushrooms, onions, or bell peppers with the garlic for added flavor and nutrition. Spinach or kale can also be stirred into the sauce at the end of cooking.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat. A dash of hot sauce also works wonders.
• Cheese, Please: Experiment with different cheeses in the sauce. Fontina, Gruyere, or Asiago would all be delicious additions.
• Creamy Chicken Tortellini: Swap out the steak for grilled or pan-fried chicken breasts, cut into bite-sized pieces. This is a great way to use up leftover chicken.
• Try a Different Tortellini: Use spinach and ricotta tortellini or mushroom tortellini for a vegetarian option.
• Creamy Seafood Tortellini: Shrimp or scallops make an amazing addition to this creamy sauce. Sauté them quickly before adding them to the tortellini.

Storing & Reheating: Creamy Steak Tortellini

Leftover Creamy Steak Tortellini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also microwave it, but be careful not to overheat it, as the sauce can separate.

Why This Recipe Works: The Science of Deliciousness

The key to this Creamy Steak Tortellini is the combination of high-quality ingredients and proper technique. Searing the steak at high heat creates a beautiful crust and locks in the juices. Making a roux with butter and flour thickens the sauce without making it gluey. Using a combination of milk, beef broth, and heavy cream creates a rich and flavorful base. And, of course, the Parmesan cheese adds a salty, umami kick that elevates the dish to another level. If you’re in the mood for more amazing pasta recipes, why not try this Creamy Garlic Parmesan Chicken Pasta? Or for something a bit different, you could make Creamy Chicken Pasta, or perhaps Chicken Bacon Pasta. On a chilly day, a bowl of Creamy Pasta Soup is sure to warm you up. For another tortellini option, you can try Creamy Cheesesteak Tortellini. And don’t forget about a family favorite, Chicken Spaghetti!

Final Thoughts: Your New Go-To Pasta Dish

This Creamy Steak Tortellini is more than just a recipe; it’s an experience. It’s the kind of dish that brings people together, that makes you feel warm and comforted from the inside out. It’s also surprisingly easy to make, even for beginner cooks. So, go ahead, give it a try! I know you’re going to love it.