Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to package directions until just al dente; drain and set aside.
- Pat the steak bites dry with paper towels and season them generously with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter; add the steak bites in a single layer and sear undisturbed for 1-2 minutes per side until a golden-brown crust forms.
- Transfer the seared steak to a clean plate.
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter; scrape up browned bits and add minced garlic; cook for 30-45 seconds until fragrant.
- Pour in the heavy cream, then add the softened cream cheese, Parmesan, and Italian seasoning, whisking continuously until smooth.
- Stir in the shredded mozzarella cheese until it melts into a velvety sauce; taste and adjust seasoning.
- Add the drained tortellini and seared steak bites back to the skillet, gently tossing to coat everything in the sauce; heat through for a minute before serving.
Nutrition
Calories: 620kcalCarbohydrates: 50gProtein: 36gFat: 35gSaturated Fat: 18gCholesterol: 105mgSodium: 860mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 3mg
Notes
Don’t skip the step of drying the steak thoroughly to ensure a good sear. Use freshly grated Parmesan cheese for a smoother sauce. If the sauce becomes too thick, thin it with reserved pasta water or a little extra cream. You can add vegetables like spinach or sautéed bell peppers for extra nutrition. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop. Avoid freezing as the sauce may separate upon thawing.
Tried this recipe?Let us know how it was!