Garlic Steak Tortellini with Pesto Cream
A rich yet balanced dish featuring tender steak, cheese tortellini, and a silky garlic cream sauce enhanced with basil pesto.
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-size pieces Tender cuts like sirloin, flank, or ribeye work well.
- 1 package (9–12 oz) cheese tortellini Works with fresh or frozen tortellini.
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- ½ cup basil pesto Consider using homemade or a quality store-bought.
- ½ cup Parmesan cheese, grated
- to taste salt & pepper
- as needed olive oil, for searing
- as needed Fresh basil, for garnish
Instructions
Preparation
- Season the steak with salt and pepper, then let sit for 15 minutes.
- Heat olive oil in a skillet over medium-high heat, then sear the steak pieces for 3–5 minutes until browned; remove and set aside.
- In the same skillet, add butter and garlic; sauté until fragrant.
- Stir in heavy cream and bring to a gentle simmer, then add tortellini and cook for 6–8 minutes until tender.
- Mix in pesto and Parmesan until creamy.
- Return the steak to the skillet and gently mix with the sauce.
- Garnish with fresh basil and serve hot.
Notes
For a make-ahead trick, cook the steak and prepare the pasta up to the point of combining, keeping components separately chilled. Reheat and combine just before serving to preserve texture.
Nutrition
Serving: 1gCalories: 590kcalCarbohydrates: 50gProtein: 36gFat: 30gSaturated Fat: 12gSodium: 780mgFiber: 2gSugar: 2g
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