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A skillet filled with seared steak bites and cheese tortellini in a creamy white sauce with spinach.

Creamy Steak & Cheese Tortellini Skillet

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 1 lb Sirloin or Ribeye steak, cut into 1-inch cubes
  • 20 oz refrigerated cheese tortellini
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 3/4 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes

Method
 

  1. Pat steak dry and season with 1/2 tsp salt and 1/2 tsp black pepper.
  2. In a large deep skillet, heat olive oil over medium-high heat until shimmering. Sear steak bites in batches for 2 minutes per side until browned but medium-rare. Remove steak and set aside.
  3. Reduce heat to medium. Add butter to the skillet, scraping up any browned bits (fond). Stir in minced garlic and cook for 1 minute until fragrant.
  4. Whisk in beef broth and heavy cream. Bring to a gentle simmer.
  5. Add refrigerated tortellini to the sauce. Cover the skillet and cook for 5 to 7 minutes, or until the pasta is tender and the sauce has reduced slightly.
  6. Stir in the Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 1 to 2 minutes until wilted.
  7. Add the seared steak bites back into the skillet. Toss to coat and heat through for 1 minute.
  8. Season with remaining salt, pepper, and red pepper flakes before serving.