Ingredients
- 1 lb sirloin steak, cut into bite-sized pieces
- Salt & black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 9 oz refrigerated cheese tortellini
- 2 tbsp unsalted butter (for sauce)
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ tsp garlic powder
- Salt & pepper, to taste
- Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions (usually 3–5 minutes). Drain and set aside.
- Pat steak pieces dry and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear steak bites in a single layer for 2–3 minutes per side until browned. Add minced garlic during the last 30 seconds of cooking. Remove steak and keep warm.
- In the same skillet, melt the remaining 1 tbsp butter over medium heat. Stir in heavy cream and bring to a gentle simmer.
- Whisk in garlic powder and Parmesan cheese until smooth. Season with salt and pepper to taste.
- Toss cooked tortellini in the Alfredo sauce until fully coated.
- Return steak bites to the pan and gently fold everything together.
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
Notes
- For extra richness, use ribeye or tenderloin instead of sirloin.
- Lighten the sauce by using half-and-half or whole milk.
- Add veggies like spinach, mushrooms, or peas for more flavor and texture.
- For a spicy twist, add red pepper flakes or smoked paprika.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 720
- Sugar: 3g
- Sodium: 640mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 170mg
