Ingredients
Scale
- 1 pound cheese tortellini
- 1 1/2 pounds steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 small shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Cook the tortellini according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Season the steak pieces with salt, pepper, rosemary, and thyme. Add to the skillet and cook until browned (about 3–4 minutes per side). Remove from skillet and set aside.
- Reduce heat to medium. Melt remaining butter, then sauté minced shallot for about 2 minutes before adding garlic; cook until fragrant (30 seconds).
- Sprinkle flour over the shallot mixture and stir for about a minute. Gradually whisk in beef broth followed by heavy cream until smooth.
- Mix in softened cream cheese until melted, then add mozzarella, Parmesan, and provolone cheeses until fully melted.
- Return cooked steak and tortellini to the skillet; toss gently to coat everything in the sauce. Simmer for another 2–3 minutes until heated through.
- Adjust seasoning if needed and garnish with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg