Ingredients:
1 lb beef steak (sirloin or ribeye work great), cut into bite-sized cubes
2 tablespoons butter
½ teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced
For the Creamy Pesto Alfredo Tortellini:
12 oz cheese tortellini
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup basil pesto
½ teaspoon garlic powder
½ teaspoon salt
Directions:
Cook the Tortellini
Bring a large pot of water to a boil and cook the cheese tortellini according to the package directions.
Once done, drain and set aside.
Sear the Garlic Butter Steak Bites
In a large skillet, melt the butter over medium-high heat.
Add the beef steak cubes to the skillet and season with salt and pepper.
Sear each side for about 2 to 3 minutes until the beef is browned and develops a slightly crispy edge.
Add the minced garlic and cook for an additional minute, stirring frequently to ensure the garlic doesn’t burn.
Remove the steak bites from the skillet and set aside.
Make the Creamy Pesto Alfredo Sauce
In a clean pan, combine the heavy cream, grated Parmesan, basil pesto, garlic powder, and salt.
Cook over medium heat, stirring gently until the cheese has melted and the sauce is smooth and creamy.
Toss & Plate
Add the cooked tortellini to the sauce and stir gently to ensure all the pasta is well coated.
Serve the creamy tortellini on a plate with the steak bites on the side, or mix them together for a combined flavor experience.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 650 kcal per serving | Servings: 4
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