Ingredients
Scale
- Beef sirloin steak, thinly sliced 1 lb
- Cheese tortellini, fresh or frozen 20 oz
- Fresh spinach 5 oz
- Heavy cream 1 cup
- Garlic, minced 4 cloves
- Butter 4 tbsp
- Parmesan cheese, grated 1/2 cup
- Olive oil 1 tbsp
Instructions
- Step 1: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides, about 3-5 minutes. Season with salt and pepper to taste. Remove the beef from the skillet and set aside.
- Step 2: Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Cook until fragrant, about 1 minute.
- Step 3: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth.
- Step 4: Add the tortellini to the skillet with the cream sauce. Cook according to package directions until tender, about 3-5 minutes if fresh, or longer if frozen.
- Step 5: Stir in the spinach and cooked beef. Cook until the spinach wilts, about 1-2 minutes.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat with a splash of milk or cream to prevent the sauce from drying out.
- Serve this creamy tortellini dish with a simple side salad and crusty bread to soak up all that delicious sauce.
- Don't overcrowd the skillet when browning the beef; cook in batches if needed to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American