Ingredients
Scale
- 20 oz cheese tortellini
- 2 lb steak (sirloin or ribeye), cut into cubes
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ cups heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions until al dente. Drain and set aside.
- Season steak cubes with salt and pepper.
- In a skillet over medium-high heat, melt butter with olive oil. Add steak and sear until browned; remove to a plate.
- Lower heat to medium, add remaining butter and oil, sauté onion until soft, then add garlic for another 30 seconds.
- Sprinkle flour over mixture; cook for 1 minute while stirring. Gradually whisk in heavy cream and beef broth; simmer until slightly thickened.
- Stir in softened cream cheese until melted.
- Add Parmesan and mozzarella cheeses; mix until creamy.
- Return steak and tortellini to skillet; toss to coat in sauce. Adjust seasoning with salt and pepper.
- Garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: Approximately 1½ cups (350g)
- Calories: 640
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg