Ingredients
Scale
- 12 ounces fresh cheese tortellini (store-bought or homemade if you’re feeling adventurous)
- 8 ounces flank steak or sirloin, thinly sliced against the grain
- 4 cloves garlic, cracked but left whole for a mellow, aromatic flavor
- 2 tablespoons olive oil, preferably extra virgin
- 1 small shallot, finely minced
- 1/2 cup dry white wine or chicken broth (white wine adds depth; broth works as a substitute)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: pinch of red pepper flakes for a subtle kick
Instructions
- Bring a large pot of salted water to a boil. Cook the fresh tortellini according to package instructions, usually 3-4 minutes, until they float to the surface. Drain and set aside, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cracked garlic cloves and sauté gently until fragrant and golden, about 2-3 minutes. Be careful not to burn the garlic; it should soften and release aroma.
- Remove the garlic cloves with a slotted spoon and set aside. In the same skillet, add the thinly sliced steak. Season with salt and pepper, then sear for about 2 minutes per side for medium rare, or cook longer to your desired doneness. Remove steak from pan and let it rest for a few minutes before slicing into bite-sized pieces.
- Reduce the heat to medium and add the minced shallot to the skillet. Sauté until translucent, about 2 minutes. Pour in the white wine (or broth), scraping the bottom of the pan to release any browned bits—this is where flavor lives! Cook until the liquid reduces by half, about 3-4 minutes.
- Lower the heat and stir in the heavy cream and butter. Let the sauce simmer gently until it thickens slightly, about 5 minutes. Stir in the grated Parmesan cheese until melted and smooth.
- Add the reserved cracked garlic cloves back into the sauce for subtle bursts of flavor. Toss in the cooked tortellini and sliced steak pieces. If the sauce feels too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
- Season with additional salt, freshly ground black pepper, and optional red pepper flakes. Stir gently to combine all flavors evenly.
- Remove from heat and garnish with fresh parsley. Serve immediately, enjoying the way the creamy sauce wraps around each tortellini and steak bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
