Tender, juicy steak and rich, garlicky sauce enveloping creamy cheese-filled tortellini create a comforting, satisfying meal. The contrast of textures and flavors is addictive.
This garlicky skillet dinner is a breeze to make, requiring just 10 minutes of prep and 20 minutes of cooking. Try this next with our Creamy Mashed Potatoes recipe.
1 1/2 pounds steak ( ribeye or strip), sliced into 1-inch pieces
2 cloves garlic, minced.
1 tablespoon olive oil
1 onion, diced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup cheese-filled tortellini
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions
1.
In a large skillet, heat the olive oil over medium-high heat. Add the steak and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Transfer the steak to a plate and set aside.
2.
Reduce heat to medium and add the diced onion to the skillet. Cook, stirring occasionally, for 3-4 minutes or until the onion is translucent.
3.
Add the garlic, chicken broth, heavy cream, basil, and oregano to the skillet and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has slightly thickened.
4.
Add the cooked tortellini to the skillet and toss with the sauce to coat. Season with salt and pepper to taste.
5.
Slice the cooked steak and add it to the skillet. Toss to combine with the tortellini and sauce, then serve hot, garnished with chopped parsley if desired.
Storage Tip: Let leftovers cool to room temperature, then refrigerate or freeze. Reheat in the microwave or on the stovetop with a little cream to restore the sauce.
