Ingredients
Scale
- 1 pound beef sirloin steak, cut into bite-sized pieces
- 1 pound cheese tortellini
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper.
- Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and butter. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Add the cooked tortellini to the skillet and toss to coat in the garlic steak sauce.
- Stir in the Parmesan cheese and parsley. Serve immediately.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Garnish with extra Parmesan cheese and fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg