Ingredients
Scale
- 12 ounces fresh cheese tortellini (store-bought or homemade)
- 10 ounces flank or sirloin steak, thinly sliced
- 6 large garlic cloves, cracked (not minced)
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup low-sodium beef broth
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitution tips: If you prefer, swap heavy cream for half-and-half or a creamy cashew milk for a lighter or dairy-free version. You can also replace flank steak with ribeye or strip steak for a richer cut. The garlic is best fresh and cracked to release the full aroma, but if pressed, garlic paste works in a pinch.
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving 1/4 cup of the pasta water.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, seasoning with salt and pepper. Sear until browned and just cooked through, about 2-3 minutes per side depending on thickness. Remove steak from skillet and set aside.
- In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil along with the butter. Once melted, add the cracked garlic cloves and chopped onion. Sauté until the onions are translucent and garlic is fragrant but not browned, around 3-4 minutes. This step always reminds me of Mama Lou’s kitchen, where the smell of garlic was a constant comforting presence.
- Pour in the beef broth to deglaze the pan, scraping up any browned bits from the steak. Let it simmer for 1-2 minutes to concentrate flavors.
- Slowly stir in the heavy cream and sprinkle in the dried Italian herbs. Allow the sauce to gently bubble and thicken, about 5 minutes. Stir occasionally to prevent sticking, and add some reserved pasta water if the sauce becomes too thick.
- Add the grated Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked steak and tortellini to the skillet. Toss everything gently to coat in the creamy sauce and heat through for another minute. The moment when the steak and pasta mingle with the sauce is pure magic—a memory I cherish from cooking alongside my sister Ouma, testing flavors and laughing through every spill and stir.
- Remove the cracked garlic cloves before serving, unless you want to slice and share them for an extra garlicky punch!
- Garnish with fresh parsley and serve immediately, feeling that warm sense of connection to the ones you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
