Ingredients
Scale
- 1 pound cheese tortellini
- 1 pound sirloin steak, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the 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 sliced sirloin steak and cook until browned, about 3-4 minutes. Remove steak from skillet and set aside.
- Add butter and minced garlic to the skillet and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the Parmesan cheese, cracked black pepper, and salt. Return the cooked steak to the skillet and toss to coat with the sauce.
- Add the cooked tortellini to the skillet and toss to combine. Heat through for another 1-2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
For a richer sauce, use half-and-half instead of chicken broth. You can also add other vegetables like mushrooms or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg