Are you craving a restaurant-quality meal without the restaurant prices or lengthy prep time? Then look no further! This steak and tortellini recipe is the perfect answer for a quick, healthy, and incredibly delicious weeknight dinner. It's surprisingly easy to make, even for beginner cooks, and offers a delightful blend of savory steak, cheesy tortellini, and vibrant vegetables. Get ready to impress yourself and your family with this simple yet sophisticated dish!
Ingredients:
This recipe serves two. Feel free to double or triple it for larger gatherings.
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For the Steak:
- 2 (6-ounce) sirloin steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
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For the Tortellini:
- 1 (9-ounce) package cheese tortellini (your favorite kind!)
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan cheese
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For the Sauce:
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, chicken broth works well too!)
- 1/4 cup heavy cream
Instructions:
Get Started:
- Begin by bringing a large pot of salted water to a boil for the tortellini.
Cooking the Steak:
- Pat the steaks dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy.
- Once cooked, remove the steaks from the skillet and let them rest for 5-7 minutes before slicing.
Cooking the Tortellini and Sauce:
- While the steak rests, add the tortellini to the boiling water and cook according to package directions. Usually this takes around 3-5 minutes.
- Meanwhile, melt the butter in the same skillet you cooked the steak in (no need to clean it!). Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- If using, pour in the white wine and let it simmer for a minute or two, allowing the alcohol to cook off. Then, stir in the heavy cream.
- Drain the tortellini and add it to the skillet with the sauce. Stir in the halved cherry tomatoes and frozen peas. Heat through for 2-3 minutes until everything is heated and the peas are thawed.
- Stir in the Parmesan cheese.
Plating and Serving:
- Slice the rested steak and serve it over the tortellini mixture. Garnish with extra Parmesan cheese if desired.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add some veggies: Feel free to add other vegetables like spinach, mushrooms, or zucchini to the tortellini mixture.
- Different protein: Substitute the steak with chicken breast or shrimp for a lighter meal.
- Pasta Swap: Use any pasta shape you like instead of tortellini. Ravioli or even fettuccine would be delicious.
Nutritional Information (per serving, approximate):
This is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 550-600
- Protein: 35-40g
- Fat: 25-30g
- Carbohydrates: 30-35g
This steak and tortellini recipe is a perfect example of a delicious, healthy meal that’s ready in under 30 minutes. Enjoy your homemade culinary masterpiece!