Steak & Creamy Spinach Tortellini
This Steak & Creamy Spinach Tortellini is rich, comforting, and ready in under 30 minutes! Tender steak and cheese-filled tortellini in a luscious garlic Parmesan sauce.
Servings: 4 servings
Ingredients
- 8 ounces tortellini cheese-filled works best
- 2 tablespoons olive oil
- 1 pound steak thinly sliced (sirloin or ribeye recommended)
- 2 cups fresh spinach roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
- crushed red pepper flakes optional, for heat
Instructions
- Bring a medium pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced steak generously with salt and pepper. Add the steak to the skillet in a single layer, cooking for 2-3 minutes on each side until browned but still tender inside. Remove steak from the pan and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the fresh spinach and cook until just wilted, about 1-2 minutes.
- Pour in the heavy cream and stir to combine with the garlic and spinach. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt, pepper, and optional crushed red pepper flakes.
- Return the cooked steak to the skillet along with the drained tortellini. Toss everything together to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Divide the Steak & Creamy Spinach Tortellini onto plates or bowls. Garnish with extra Parmesan or a sprinkle of red pepper flakes if desired. Serve and enjoy.
Equipment
- Large Skillet
- Medium Pot
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or cream to restore sauce consistency.
- Use chicken breast or turkey strips instead of steak for a lighter protein.
- Substitute heavy cream with coconut or cashew cream for a dairy-free version.
- Thaw and drain frozen spinach well before using to avoid excess moisture.