For the Steak
1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes
Sirloin, ribeye, New York strip, or tenderloin all work well
1 tablespoon olive oil (helps high-heat searing)
1 tablespoon butter (adds richness & browning)
3 large cloves garlic, finely minced
½ teaspoon smoked paprika (adds depth)
½ teaspoon onion powder
¼–½ teaspoon salt (to taste; salt lightly before searing)
½ teaspoon fresh-cracked black pepper
For the Tortellini
18–20 ounces (approx. 500–550 g) cheese tortellini
Fresh or refrigerated; avoid frozen unless thawed
Salt for boiling water (1–2 teaspoons)
For the Creamy House Sauce
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
Chicken broth works if beef is unavailable
½ cup freshly grated Parmesan cheese
Freshly grated melts better than pre-shredded
½ teaspoon Italian seasoning (basil, oregano, thyme blend)
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
1–2 tablespoons chopped fresh parsley (for garnish)
🍳 EXTENDED DIRECTIONS (Very Detailed)
- Prepare the Steak
Remove the steak from the refrigerator about 20 minutes before cooking so it comes closer to room temperature.
Pat the meat very dry with paper towels — dry steak browns better.
Cut the steak into evenly sized cubes, roughly ¾ to 1 inch in size.
Place steak cubes in a mixing bowl and season with:
smoked paprika
onion powder
salt
black pepper
Toss the seasonings evenly over the steak with your hands or a spoon, making sure each piece is coated.
Set aside while you heat your pan.
- Cook the Tortellini
Fill a large pot with water and add 1–2 teaspoons of salt.
Bring to a rolling boil over high heat.
Add tortellini and gently stir so none stick together.
Cook according to the package (usually 3–5 minutes for fresh tortellini).
When the tortellini floats and is tender, drain it.
Lightly drizzle with a teaspoon of olive oil to prevent sticking and set aside.
- Sear the Steak — The Flavor Base
Heat a large skillet or sauté pan over medium-high heat.
Add 1 tablespoon olive oil and 1 tablespoon butter.
When the butter melts and the oil glistens, add the steak pieces in one layer.
Do not overcrowd the pan; cook in batches if needed.
Let the steak sear for 1–2 minutes without moving for a deep brown crust.
Flip the pieces and sear another 1–2 minutes on the other side.
Add the 3 cloves of minced garlic for the last 30 seconds, stirring quickly so it doesn’t burn.
Remove steak from pan and set aside, leaving any juices or browned bits in the skillet — these will flavor the sauce.
- Make the Creamy House Sauce
In the same skillet (with steak drippings), reduce heat to medium.
Add 2 tablespoons butter and let it melt fully.
Add 4 cloves minced garlic and sauté for 30–45 seconds, until fragrant and lightly golden.
Pour in 1 cup heavy cream slowly while stirring.
Add ½ cup beef broth, whisking to fully combine.
Sprinkle in:
Italian seasoning
crushed red pepper flakes (optional)
Reduce heat to low and let the sauce simmer 3–4 minutes, thickening gently.
Add the ½ cup grated Parmesan, stirring until fully melted and the sauce is smooth.
Taste and adjust seasoning with additional salt or black pepper as needed.
- Combine Steak + Tortellini with the Sauce
Add the drained tortellini to the skillet of sauce.
Gently toss the pasta to coat every piece in the creamy mixture.
Add the seared steak pieces — including any juices — into the pan.
Stir gently so the steak isn’t overworked and stays tender.
Let everything simmer together for 1–2 minutes to allow the flavors to blend.
- Serve
Spoon the tortellini and steak into bowls or shallow plates.
Drizzle extra sauce over each serving.
Garnish generously with:**
fresh chopped parsley
extra parmesan (optional)
Serve immediately while steaming hot and creamy.