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Creamy Tuscan Steak Bites and Cheese Tortellini

A fast and satisfying skillet dinner featuring juicy seared steak, cheese tortellini, and a glossy Parmesan cream sauce with fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sirloin or ribeye steak, cut into bite-sized pieces Sirloin is leaner, ribeye is richer.
  • 12 oz cheese tortellini (fresh or refrigerated) For best texture and speed.
  • 2 tbsp olive oil For searing the steak.
  • Salt & black pepper to taste Salt & black pepper, to taste For seasoning the steak.
  • 1 tsp garlic powder For seasoning the steak.
Sauce Ingredients
  • 3 tbsp unsalted butter For the garlic-butter base.
  • 3 cloves garlic, minced For flavoring the sauce.
  • 1 cup heavy cream Creates the creamy sauce.
  • ½ cup chicken or beef broth Loosens the cream.
  • ½ cup grated Parmesan cheese For a smooth, savory finish.
  • 1 tsp Italian seasoning Adds traditional flavor.
  • 3 cups fresh spinach Adds freshness and color.
  • 2 tbsp sun-dried tomatoes, chopped (optional) Adds sweetness and tang.
  • 2 tbsp chopped parsley, for garnish For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain and set aside.
  2. Pat the steak pieces dry and season with salt, black pepper, and garlic powder.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 2–3 minutes per side until browned, then transfer to a plate.
  2. Melt the butter in the same skillet, add the minced garlic, and sauté for about 1 minute.
  3. Stir in the heavy cream and broth, simmer for 2–3 minutes. Whisk in the Parmesan and Italian seasoning until smooth.
  4. Add the spinach and sun-dried tomatoes, cooking for 1–2 minutes until the spinach wilts.
  5. Add the drained tortellini and steak back into the skillet. Toss gently to coat everything and warm through.
  6. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

Notes

Dry the steak well before seasoning for best browning. Keep the sauce at a gentle simmer to avoid separation. Add spinach at the very end to prevent overcooking.