Can I use frozen tortellini?

Yes. Add an extra minute or two to the cooking time. Don’t overcook or they’ll fall apart in the sauce.

What steak cut is best?

Sirloin is a great balance of price and tenderness. Ribeye tastes amazing if you want a splurge.

Use half and half, add extra spinach, and keep portions reasonable. It’ll still taste creamy and satisfying.

Keep the heat moderate, add cheese slowly, and whisk until smooth. If you see oil separating, remove from heat and whisk in a splash of cream.

Up to 3 days in the fridge. Reheat gently with a splash of water or cream to bring the sauce back.

A creamy, savory skillet dinner with juicy steak bites and pillowy cheese tortellini, wrapped in a buttery garlic Alfredo sauce.

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Season steak cubes with salt, pepper, and half the Italian seasoning. Heat a large skillet over medium-high heat with olive oil until shimmering. Add steak in a single layer and sear for 1 to 2 minutes without stirring to achieve a deep brown crust. Flip and cook for another 1 to 2 minutes until edges are caramelized and center is just under desired doneness. Transfer to a plate and tent to rest.
Bring a pot of salted water to a boil. Cook tortellini according to package directions (usually 2 to 4 minutes). Reserve about 1/2 cup of pasta water, then drain.
In the steak skillet, lower heat to medium and add butter. Stir in garlic for 30 seconds until fragrant. Pour in heavy cream and the rest of the Italian seasoning, stirring to loosen browned bits. Simmer gently for 2 to 3 minutes.
Whisk in Parmesan a handful at a time until silky. If too thick, splash in reserved pasta water. Fold in tortellini and any add-ins. Add steak and its juices, toss to coat, and season with salt, pepper, and red pepper flakes. Finish with parsley and additional Parmesan.

For the creamiest sauce, use freshly grated cheese instead of pre-shredded. Pat the steak dry before cooking to achieve a better sear.