Description
A cozy, quick weeknight dinner featuring tender steak, creamy sauce, and cheese tortellini with fresh spinach.
Ingredients
Scale
- 1 pound Sirloin or Ribeye Steak (or chicken/shrimp as a substitute)
- 2 tablespoons Olive Oil
- 12 ounces Cheese Tortellini (or penne/rigatoni)
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic (minced)
- 1 teaspoon Garlic Powder
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Chicken or Beef Broth (or vegetable broth)
- 1 cup Grated Parmesan Cheese (or Pecorino Romano/Asiago)
- 4 cups Fresh Spinach (or kale/Swiss chard)
- 1/2 cup Sun-Dried Tomatoes (or roasted red peppers)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 2 tablespoons Chopped Parsley (optional)
Instructions
- Pat the steak dry, cut into cubes, and season with salt, pepper, and half the Italian seasoning.
- Bring a large pot of salted water to a boil for the tortellini.
- Warm olive oil in a skillet over medium-high heat, then add the steak and sear for 2 to 3 minutes per side.
- Transfer the seared steak to a plate and tent with foil.
- Cook the cheese tortellini in boiling water according to package directions, then drain, reserving some pasta water.
- Add butter and minced garlic to the same skillet and cook until fragrant.
- Pour in cream and broth, scraping any browned bits from the pan, and let simmer until slightly thickened.
- Stir in Parmesan cheese until melted, adjusting thickness with reserved pasta water as needed.
- Add sun-dried tomatoes and fresh spinach, stirring until wilted.
- Fold in drained tortellini and return steak to the pan, tossing gently over low heat to combine.
- Finish with chopped parsley and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream and adjust simmering times to thicken the sauce accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg