Tender steak, cheesy tortellini, and a creamy garlic sauce all come together in this quick and comforting 30-minute skillet dinner.

Scale

20 oz cheese tortellini, fresh or refrigerated

1 lb steak (sirloin or ribeye), cubed

Salt and pepper, to taste

1 tsp garlic powder

1/2 tsp smoked paprika

2 tbsp olive oil

4 tbsp butter

5 cloves garlic, minced

1 cup heavy cream

3/4 cup whole milk

1 1/4 cups parmesan cheese, grated

Fresh parsley, chopped (optional)

Red pepper flakes (optional)

Cracked black pepper (optional)

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1. Bring salted water to a boil and cook tortellini for 3–5 minutes. Drain and set aside.

2. Cut steak into cubes and season with salt, pepper, garlic powder, and smoked paprika.

3. Heat olive oil in a skillet and sear the steak for 3–5 minutes. Remove from pan.

4. Lower heat, add butter and minced garlic, and sauté for 1 minute.

5. Pour in cream and milk. Simmer 3–4 minutes until slightly thickened.

6. Whisk in parmesan until smooth and creamy.

7. Return steak and tortellini to the skillet. Stir and cook for 2 minutes more.

8. Garnish with parsley and pepper before serving.

Use freshly grated parmesan for best results.

Customize with spinach, mushrooms, or sun-dried tomatoes.

Reheat with milk to restore creaminess.

Freezes well up to 3 months.