Ingredients
1 lb steak (sirloin, flank, or leftover cooked steak, cut into bite-sized pieces)
2 tbsp olive oil
6–8 cloves garlic, minced
1/2 medium onion, finely diced
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
18–20 oz fresh cheese tortellini
2 cups packed fresh spinach
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
1. 1. Pat the steak pieces dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. 2. Sear the steak in a single layer (work in batches if needed) for 2-3 minutes per side until well-browned. Remove steak and set aside.
3. 3. Reduce heat to medium. Add remaining 1 tablespoon oil. Sauté diced onion for 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
4. 4. Pour in chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer. Stir in heavy cream; simmer 5-7 minutes until slightly thickened. Season with salt and pepper.
5. 5. Meanwhile, cook tortellini according to package directions in boiling salted water until al dente. Drain well.
6. 6. Add cooked tortellini, seared steak (and any juices), and fresh spinach to the sauce. Stir gently until spinach wilts.
7. 7. Stir in Parmesan cheese until melted. Adjust seasonings.
8. 8. Serve immediately, garnished with fresh parsley.
Notes
For the best sear, pat steak very dry. Don’t crowd the pan. Use fresh tortellini for best texture. To make it dairy-free, substitute full-fat canned coconut milk for heavy cream and use plant-based Parmesan. Add red pepper flakes for spice. Leftovers keep refrigerated for 3-4 days. Reheat on stovetop with a splash of broth or milk. Freeze for up to 3 months (texture will soften).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 720
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 165 mg