STEAK TORTELLINI: BUTTER BOMB!

I can still picture my Nonna’s kitchen, the air thick with the aroma of simmering garlic and herbs. Sunday dinners were sacred, and her homemade pasta, especially tortellini, was the star. She always said the secret was in the simple ingredients and the love you put into it. Today, I’m sharing all my secrets for the most amazing Buttery Steak Tortellini – A Mouthwatering Pasta Delight you’ll ever make!

Buttery Steak Tortellini: A Mouthwatering Pasta Delight You’ll Absolutely Love

Get ready to dive headfirst into a bowl of pure comfort food bliss! This isn’t just any pasta dish; it’s a symphony of flavors and textures that will have you craving more. We’re talking tender, juicy steak, perfectly cooked tortellini, and a luscious, buttery sauce that coats every single bite. It’s surprisingly easy to make, and I promise, the results are restaurant-worthy. I’m so excited to guide you through each step and share all my tips and tricks for creating this incredible meal.

Why This Buttery Steak Tortellini is a Must-Try

Let’s be honest, there are a million pasta recipes out there. So, what makes this one so special? First and foremost, it’s the combination of high-quality ingredients. We’re using steak, which instantly elevates the dish. The buttery sauce is rich and decadent, but it’s also balanced with fresh herbs and a touch of acidity. And the tortellini? Well, that’s just the perfect vessel for soaking up all that delicious flavor!

• It’s surprisingly easy: Don’t be intimidated by the “steak” element. We’ll break it down into simple, manageable steps.
• It’s customizable: Feel free to swap out the steak for chicken or sausage. You can also add your favorite vegetables.
• It’s perfect for any occasion: Whether you’re cooking for a weeknight dinner or a special celebration, this dish is guaranteed to impress.

The Secret to the Perfect Buttery Steak Tortellini

Now, let’s get down to business! Here’s what you’ll need and how to make the most amazing Buttery Steak Tortellini you’ve ever tasted.

Ingredients: Your Shopping List

• Steak: 1 pound of sirloin, ribeye, or New York strip steak. Aim for a cut that’s about 1 inch thick.
• Tortellini: 1 (20-ounce) package of fresh or frozen cheese tortellini.
• Butter: ½ cup (1 stick) of unsalted butter. Yes, we’re going all in on the butter!
• Garlic: 4 cloves, minced.
• Shallots: 1 medium, finely chopped.
• Dry White Wine: ½ cup (such as Sauvignon Blanc or Pinot Grigio). This adds a lovely depth of flavor.
• Heavy Cream: ½ cup.
• Fresh Parsley: ¼ cup, chopped.
• Fresh Thyme: 1 tablespoon, chopped.
• Grated Parmesan Cheese: ½ cup, plus extra for serving.
• Olive Oil: 2 tablespoons.
• Salt and Black Pepper: To taste.
• Red Pepper Flakes: ¼ teaspoon (optional, for a little kick).

Step-by-Step Instructions: Let’s Get Cooking!

1. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper. This is crucial for getting a good sear.
2. Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak and sear for 3-4 minutes per side for medium-rare, or longer if you prefer it cooked more. Don’t overcrowd the pan – if necessary, sear the steak in batches.
3. Rest the Steak: Remove the steak from the skillet and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Cook the Tortellini: While the steak is resting, cook the tortellini according to the package directions. Drain and set aside. Don’t overcook the tortellini! You want it to be al dente.
5. Make the Buttery Sauce: In the same skillet you used to sear the steak (don’t wipe it out – all those browned bits are flavor gold!), melt the butter over medium heat. Add the garlic and shallots and cook until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic!
6. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine reduce by half, about 3-5 minutes.
7. Add the Cream and Herbs: Stir in the heavy cream, parsley, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
8. Slice the Steak: Thinly slice the rested steak against the grain. This will make it even more tender.
9. Combine Everything: Add the cooked tortellini and sliced steak to the skillet with the buttery sauce. Toss gently to coat.
10. Add the Parmesan Cheese: Stir in the grated Parmesan cheese until melted and smooth.
11. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Tips and Tricks for Buttery Steak Tortellini Perfection

Okay, my friend, let’s elevate this dish from good to absolutely unforgettable! Here are a few of my secret weapons:

• Quality Steak Matters: Invest in a good cut of steak. It really makes a difference in the overall flavor and texture of the dish.
• Don’t Overcrowd the Pan: When searing the steak, make sure the pan isn’t overcrowded. This will prevent the steak from browning properly. Sear it in batches if necessary.
• Resting is Key: Don’t skip the resting step! It’s essential for ensuring a tender and juicy steak.
• Taste and Adjust: Always taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes.
• Fresh Herbs are Best: Fresh herbs add a bright, vibrant flavor to the dish. If you don’t have fresh herbs, you can use dried, but use about half the amount.
• Add a Squeeze of Lemon: For a touch of brightness, try adding a squeeze of lemon juice to the sauce at the end.
• Get Creative with Veggies: Feel free to add your favorite vegetables to this dish. Sautéed mushrooms, spinach, or asparagus would all be delicious additions.
• Spice it Up: I love a little heat in my food, so sometimes I add a pinch more red pepper flakes, or even a dash of hot sauce at the end.

Variations and Adaptations

This Buttery Steak Tortellini is a fantastic base for all sorts of creative variations. Here are a few ideas to get you started:

• Chicken Tortellini: Swap out the steak for grilled or pan-seared chicken breast.
• Sausage Tortellini: Use Italian sausage instead of steak. Brown the sausage in the skillet before adding the garlic and shallots.
• Mushroom Tortellini: Add sautéed mushrooms to the sauce for an earthy flavor.
• Spinach and Ricotta Tortellini: Use spinach and ricotta tortellini for a vegetarian option.
• Spicy Buttery Steak Tortellini: Increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Creamy Tomato Tortellini: Add a can of diced tomatoes to the sauce for a creamy tomato flavor.

If you’re looking for a lighter pasta salad, you might enjoy the Tortellini Pasta Salad, perfect for a summer picnic.

Or, for another delicious creamy pasta dish, you could also try the Spicy Chicken Rigatoni, which also offers a wonderful kick of flavor.

For a refreshing salad with a pasta twist, consider CAPRESE PASTA SALAD BLISS. It’s perfect for warmer weather!

If you’re in the mood for something with a steak component but in a salad, the Grilled Steak & Gorgonzola Salad with Balsamic Glaze is a great option.

For a lighter, fruitier option, Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful choice.

And if you like the idea of pairing poultry with pasta, HONEY PEPPER CHICKEN PASTA is a must-try!

Serving Suggestions and Pairings

This Buttery Steak Tortellini is a complete meal on its own, but here are a few ideas for making it even more special:

• Side Salad: Serve with a simple green salad or a Caesar salad.
• Garlic Bread: A side of crusty garlic bread is perfect for soaking up the delicious sauce.
• Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would all be great accompaniments.
• Wine Pairing: A dry red wine, such as Chianti or Cabernet Sauvignon, would pair well with this dish.

Storing and Reheating Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tortellini in a skillet over medium heat, adding a splash of milk or cream if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook it.

Final Thoughts: Your Buttery Steak Tortellini Adventure Awaits!

There you have it, friend! My ultimate guide to making the most incredible Buttery Steak Tortellini – A Mouthwatering Pasta Delight. I hope you feel inspired and confident to give this recipe a try. Remember, cooking should be fun and rewarding. Don’t be afraid to experiment and make it your own. And most importantly, enjoy the process and savor every delicious bite! I know you’re going to create something truly special. Happy cooking!

Steak Tortellini: Butter Bomb!

Indulge in this incredibly flavorful steak tortellini dish, featuring tender steak, perfectly cooked tortellini, and a rich, buttery sauce. This recipe is surprisingly easy to make and guaranteed to impress with its restaurant-worthy results.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound sirloin steak, ribeye, or New York strip, about 1 inch thick
• ½ cup 1 stick
• 4 cloves garlic, minced
• 1 medium shallot, finely chopped
• ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
• ½ cup heavy cream
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• Salt and black pepper to taste
• ¼ teaspoon red pepper flakes optional
• 1 tablespoon lemon juice optional

Equipment

• large skillet
• large pot
• colander
• cutting board
• Chef’s knife
• measuring cups and spoons
• paper towels
• Tongs or spatula

Method

 

1. Pat the steak dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Avoid overcrowding; sear in batches if needed.
4. Remove the steak from the skillet and let it rest for at least 10 minutes.
5. While the steak rests, cook the tortellini according to package directions until al dente. Drain and set aside.
6. In the same skillet (do not wipe clean), melt the butter over medium heat. Add the garlic and shallots and cook until softened and fragrant, about 2-3 minutes.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-5 minutes.
8. Stir in the heavy cream, parsley, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
9. Thinly slice the rested steak against the grain.
10. Add the cooked tortellini and sliced steak to the skillet with the buttery sauce. Toss gently to coat.
11. Stir in the grated Parmesan cheese until melted and smooth.
12. Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A squeeze of lemon juice is also a nice addition.

Notes

For best results, use a high-quality cut of steak. Don’t overcrowd the pan when searing to ensure proper browning. Resting the steak is crucial for tenderness. Taste the sauce and adjust seasoning as needed. Fresh herbs provide the best flavor, but dried herbs can be substituted (use half the amount). Feel free to add sautéed mushrooms, spinach, or asparagus for added vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed to loosen the sauce.