It’s 6pm and you need a dinner that actually fills you up. This Steak and Egg Tortellini delivers a massive protein punch without the stress. It works perfectly for a cozy winter night or a slow weekend brunch.
Too tired to cook something complicated? This recipe is your new best friend. It feels like a fancy restaurant meal but uses simple ingredients. You will love how the rich flavors come together in one plate.
Why You’ll Make Steak and Egg Tortellini Again
This meal is the ultimate winter comfort food for busy people. It is ready in just 35 minutes from start to finish. You get high-quality protein from both the steak and the eggs. The cheese tortellini adds a satisfying, carb-heavy base that keeps you full.
It is a reliable recipe for those days when you feel extra hungry. The combination of savory meat and buttery pasta is hard to beat. You can easily scale this up for a casual hosting situation too. Your guests will be impressed by the presentation and the flavor.
How This Comes Together
The process is straightforward and very beginner-friendly for any home cook. You will boil the pasta and sear the steak simultaneously to save time. Using frozen peas is a great shortcut that adds a pop of color. The whole dish relies on basic techniques like pan-searing and boiling. You do not need any special equipment to make this happen.
What You’ll Need
Most of these items are pantry staples you might already have. Grab a fresh steak and some tortellini from the store today.
- 8 oz Ribeye or Sirloin steak
- 2 large eggs
- 1 cup cheese tortellini, fresh or dried
- 1/2 cup frozen or fresh garden peas
- 3 tablespoons unsalted butter
- 1 tablespoon high-smoke point vegetable oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
Step-By-Step Directions
- Bring a medium pot of salted water to a boil.
- Pat the steak dry with paper towels and season all sides liberally with kosher salt and black pepper.
- Heat oil in a heavy skillet over medium-high heat. Once shimmering, sear the steak for 3 to 4 minutes per side for medium-rare. Remove the steak from the skillet and let it rest on a warm plate for 5 minutes.
- Add the tortellini to the boiling water and cook according to package instructions (typically 3-5 minutes for fresh, 10-12 for dried).
- Two minutes before the tortellini is finished, add the garden peas to the same boiling water.
- Drain the tortellini and peas, then return them to the pot. Add 2 tablespoons of butter and toss until melted and evenly coated. Season with salt and pepper.
- In a small non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Crack the eggs into the pan and cook until the whites are set but yolks remain runny (sunny-side up).
- Slice the rested steak against the grain. Plate the steak alongside the buttered tortellini and peas, and place the fried eggs on top of the steak.
How To Serve It
Place the sunny-side-up eggs directly on the sliced steak for the best look. The runny egg yolks will create a rich sauce for your steak and pasta. Serve this with a side of toasted sourdough bread to soak up the extra butter. A hot cup of black coffee pairs beautifully if you eat this for brunch. It is a hearty meal that stands well on its own.
Leftovers & Storage
Store any extra steak and pasta in an airtight container in the fridge. It will stay fresh for up to three days. I recommend frying fresh eggs when you are ready to eat the leftovers. Reheat the steak and pasta in a skillet over low heat. Add a splash of water or extra butter to keep the pasta moist. Do not microwave the steak on high or it will become tough.
Make It Even Better (Pro Tips)
- Pat the steak dry with a paper towel first to get a better crust.
- Don’t skip the steak resting time to keep the meat juicy and tender.
- Use a cast-iron skillet for the steak to achieve an even, dark sear.
- Add the peas at the very end to keep them bright and snappy.
- Season your pasta water heavily so the tortellini tastes great on its own.
- Use a high-smoke point oil like avocado oil to avoid a smoky kitchen.
- Crack your eggs into a small bowl first to avoid getting shells in the pan.
- Slice the steak against the grain for the most tender bite every time.
Easy Ways To Change It Up
- Swap garden peas for baby spinach if you prefer more leafy greens.
- Use a filet mignon if you want a leaner and more tender cut.
- Add a pinch of red pepper flakes to the butter for a spicy kick.
- Try mushroom tortellini instead of cheese for a deeper, earthier flavor profile.
- Top with fresh parmesan cheese for an extra layer of salty goodness.
Quick Questions
What is the best steak for this dish?
Ribeye or sirloin work best for quick searing at home. They stay tender and flavorful when cooked to medium-rare. Look for good marbling for the best taste.
Can I use frozen tortellini?
Yes, frozen tortellini works perfectly for this Steak and Egg Tortellini recipe. Just follow the package instructions for boiling times. It usually takes a few minutes longer than fresh pasta.
What oil should I use for the steak?
Use a high-smoke point oil like vegetable, canola, or avocado oil. This allows you to get the pan very hot without burning the oil. Avoid using butter for the initial sear as it burns too fast.
I hope you enjoy this hearty meal. It is a true favorite in my kitchen for cold winter nights. Let me know how yours turns out!
— Ethan
Steak & Egg Plate with Buttered Tortellini and Garden Peas
Ingredients
Method
- Bring a medium pot of salted water to a boil.
- Pat the steak dry with paper towels and season all sides liberally with kosher salt and black pepper.
- Heat oil in a heavy skillet over medium-high heat. Once shimmering, sear the steak for 3 to 4 minutes per side for medium-rare. Remove the steak from the skillet and let it rest on a warm plate for 5 minutes.
- Add the tortellini to the boiling water and cook according to package instructions (typically 3-5 minutes for fresh, 10-12 for dried).
- Two minutes before the tortellini is finished, add the garden peas to the same boiling water.
- Drain the tortellini and peas, then return them to the pot. Add 2 tablespoons of butter and toss until melted and evenly coated. Season with salt and pepper.
- In a small non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Crack the eggs into the pan and cook until the whites are set but yolks remain runny (sunny-side up).
- Slice the rested steak against the grain. Plate the steak alongside the buttered tortellini and peas, and place the fried eggs on top of the steak.
