Creamy Garlic Steak & Cheese Tortelloni

Ingredients

• 1 lb sirloin or ribeye steak, cubed (Season to taste; the source does not specify the seasoning blend.)
• 4 tbsp butter (Divided between searing the steak and sautéing the garlic for the sauce; exact amount is estimated.)
• 20 oz cheese tortelloni (Boil until tender; exact package size is estimated.)
• 4 cloves garlic (Sauté in butter; minced garlic is a conservative preparation assumption.)
• 1 cup heavy cream (Exact amount is estimated.)
• 0.5 cup Parmesan cheese (Whisk into the cream until smooth; exact amount is estimated.)
• 1 cup shredded mozzarella (Use as the melted topping; exact amount is estimated.)
• 2 tbsp fresh parsley (For garnish; exact amount is estimated.)

Steps

1. 1

   Cut the sirloin or ribeye steak into bite-size cubes and season to taste. The source does not specify which seasonings to use.

2. 2

   Heat a skillet and add butter. Sear the seasoned steak cubes until golden brown, then remove the steak from the skillet and set it aside.

3. 3

   Boil the cheese tortelloni until tender, following the package directions for the pasta. Drain when cooked.

4. 4

   In the skillet used for the steak, add butter and sauté the garlic.

5. 5

   Whisk the heavy cream and Parmesan into the skillet with the garlic until the sauce is smooth.

6. 6

   Add the cooked tortelloni to the garlic-Parmesan cream sauce and toss to coat.

7. 7

   Add the seared steak bites and toss them with the sauced tortelloni.

8. 8

   Top the dish with shredded mozzarella and heat until the mozzarella is melted.

9. 9

   Garnish with fresh parsley and serve warm.

Notes

The post provides a short method but no exact ingredient quantities, seasoning list, cooking temperatures, or cooking times. Quantities are estimated for four servings. Use the tortelloni package directions for boiling.

Nutrition per serving

• main
• pasta
• comfort food
• Italian-inspired
• steak
• cheesy
• creamy
• skillet