Creamy Tuscan Steak & Tortellini
November 10, 2025 • 0 comments
Ingredients
- (1 lb) Top Sirloin Steak
- (12 oz) Cheese Tortellini
- (2 Tbsp) Olive Oil
- (to taste) Salt and Black Pepper
- Garlic Powder
- (3 Tbsp) Butter
- (1 cup) Half and Half
- (1/2 cup) Chicken Broth
- (1/2 cup) Parmesan Cheese
- (1 tsp) Italian Seasoning
- (3 cups) Fresh Spinach
- (2 Tbsp) Sun-Dried Tomatoes, chopped (optional)
- (2 Tbsp) Parsley
Directions
Directions
1. Cook the Tortellini
Bring salted water to a boil and cook tortellini until al dente (3–5 min). Drain and toss lightly with olive oil to prevent sticking.
2. Sear the Steak Bites
Pat steak pieces dry. Season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat; sear 2–3 minutes per side until browned. Remove and set aside.
3. Make the Creamy Sauce
Lower heat to medium. Melt butter in the same skillet, scraping up brown bits. Add minced garlic and cook 1 minute. Stir in cream and broth; simmer 2–3 minutes until slightly thickened. Whisk in Parmesan and Italian seasoning.
4. Add Spinach & Tomatoes
Stir in spinach until wilted. Add sun-dried tomatoes, if using.
5. Combine Everything
Return steak and tortellini to the pan. Toss to coat in sauce until heated through.
6. Serve
Garnish with chopped parsley and extra Parmesan. Serve immediately with warm bread to soak up the sauce.
💡 Dry Creek Tip
This recipe shines with our 28-day dry-aged grass-finished sirloin or ribeye — tender, flavorful, and rich enough to hold its own in creamy sauces.
Order your steak here: drycreekmeats.com/store/grass-fed-beef
