Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
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Ingredients
- 10 oz cheese tortellini
- 8 oz sirloin or ribeye steak, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp smoked paprika (Southern twist)
- Salt & black pepper to taste
- Chopped parsley or chives for garnish
Directions
- 1. Boil tortellini in salted water until tender. Drain and set aside.
- 2. Season steak with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high. Sear steak pieces for 2–3 minutes until golden and just cooked. Remove and set aside.
- 3. In the same skillet, melt butter. Add garlic and sauté until fragrant. Pour in cream, simmer low and slow for 5–7 minutes. Stir in Parmesan until smooth and thickened.
- 4. Add tortellini and steak to the sauce. Toss gently until coated and warmed through. Garnish with fresh herbs and a dusting of Parmesan.
