Ingredients
Scale
- 1 pound beef sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish)
- Optional substitution: For a lighter option, swap heavy cream with half-and-half or whole milk (note: sauce will be thinner)
- Optional substitution: You can use chicken or vegetable broth instead of some cream to add depth without extra richness
Instructions
- Start by prepping your steak: pat it dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. I like to do this early so the flavors have time to settle while I prepare the rest.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter foams and the pan is hot, add the steak slices. Cook for about 2 minutes per side until browned but still juicy inside. Remove steak and set aside, keeping it warm. This quick sear locks in flavor—just like Mama Lou taught me.
- In the same skillet, reduce heat to medium, add the remaining 2 tablespoons butter and the minced garlic. Stir constantly for about 1 minute until fragrant but not browned. Garlic burns fast—trust me, I’ve learned the hard way.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.
- Add the Parmesan cheese gradually, stirring continuously until the sauce is smooth and creamy. Season with salt and pepper to taste. The cheese melts into the sauce like magic, creating that velvety texture reminiscent of Mama Lou’s homemade sauces.
- Meanwhile, cook the tortellini according to package instructions—usually about 3-4 minutes in boiling salted water until they float to the surface. Drain and add directly to the skillet with the Alfredo sauce.
- Toss the tortellini gently in the sauce to coat evenly. Then, return the steak slices to the pan, folding them into the creamy mixture just to warm through for about 1-2 minutes.
- Sprinkle chopped fresh parsley over the top before serving to brighten the dish visually and add a fresh note.
- Plate immediately and enjoy the fruits of your labor, preferably around a table with loved ones who appreciate a good story alongside their meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International