Ingredients
— The Steak Bites —
1 lb (450g) Ribeye or Sirloin steak, cut into 1-inch bite-sized cubes
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon Cajun seasoning (or a mix of salt, pepper, and garlic powder)
— The Pasta —
1 package (20 oz) refrigerated cheese tortellini
— The Garlic Parmesan Sauce —
4 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream (heavy whipping cream)
1 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
Salt and black pepper to taste
Red pepper flakes (optional, for heat)
Instructions
1. **Boil Pasta:** Bring a large pot of salted water to a boil. Cook the tortellini according to package directions (usually 2-3 minutes) until al dente. Drain and set aside.
2. **Sear Steak:** Pat the steak cubes dry with paper towels. Season generously with the Cajun seasoning (or salt/pepper/garlic blend).
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the steak bites in a single layer. Sear for 2-3 minutes per side until browned and cooked to your liking (medium-rare is best). Remove steak from the pan and set aside on a plate.
4. **Make the Sauce:** Reduce heat to medium. Add the remaining 4 tablespoons of butter to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
6. **Add Cheese & Veggies:** Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 1-2 minutes until wilted.
7. **Combine:** Add the cooked tortellini and the seared steak bites (along with any juices on the plate) back into the skillet. Toss gently to coat everything in the creamy sauce.
8. **Serve:** Taste and adjust salt and pepper. Sprinkle with red pepper flakes or extra parmesan if desired. Serve hot.
Notes
Steak Choice: Ribeye is the most flavorful and tender option for quick searing. Sirloin is a great leaner alternative. Avoid stew meat, as it will be tough if cooked quickly.
Cheese: Always grate your own Parmesan from a block. Pre-shredded cheese contains anti-caking agents that can make your cream sauce grainy instead of smooth.
Sauce Consistency: If the sauce becomes too thick, splash in a little pasta water or milk to loosen it up. If it’s too thin, let it simmer for another minute.
Storage: Leftovers keep well in the fridge for 3 days. Reheat gently on the stove; avoid the microwave if possible to keep the steak tender.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American