Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
A rich and comforting pasta dish perfect for cozy nights at home, this Southern-inspired tortellini is loaded with seared steak, creamy garlic-Parmesan sauce, and a smoky hint of paprika. It’s quick enough for a weeknight and indulgent enough to serve for a special occasion.
Ingredients
- 10 ozcheese tortellini8 oz sirloin or ribeye steak, cut into bite-sized pieces2 tbsp olive oil2 tbsp butter4 cloves garlic, minced1 cup heavy cream½ cup grated parmesan cheese½ tsp smoked paprikasalt and black pepper to tastechopped parsley or chives for garnish
Directions
- 1
Bring a pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside.
- 2
Season steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear steak pieces for 2–3 minutes until browned and just cooked. Remove from skillet and set aside.
- 3
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Pour in heavy cream, lower the heat, and simmer gently for 5–7 minutes, stirring occasionally.
- 5
Stir in Parmesan cheese and continue to cook until the sauce thickens. Adjust seasoning with salt and pepper.
- 6
Add the cooked tortellini and seared steak to the skillet. Toss gently to coat everything in the sauce and heat through.
- 7
Serve warm, garnished with fresh parsley or chives and an extra sprinkle of Parmesan.