Description
Savor creamy Steak and Mushroom Tortellini Alfredo. This hearty dinner features tender steak, earthy mushrooms, and cheesy tortellini in a rich Alfredo sauce.
Ingredients
Scale
- Steak & Pasta Base:
- 1 lb Sirloin Steak, cut into 1-inch strips
- 16–20 oz Fresh Cheese Tortellini
- Creamy Alfredo Components:
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese, freshly grated
- 4 cloves Garlic, minced
- 3 tbsp Unsalted Butter
- Earthy Mushroom Mix:
- 8 oz Cremini Mushrooms, sliced
- 1/2 Yellow Onion, finely diced
- Flavor Boosters & Finishing:
- 1 tbsp Olive Oil
- 2 tbsp Fresh Parsley, chopped
- Salt & Black Pepper, to taste
- Pinch Nutmeg
Instructions
- Prep the Steak & Veggies: Okay, first things first, let’s get that steak ready for our Steak and Mushroom Tortellini Alfredo. Pat your sirloin dry, then season it generously with salt and pepper. Don’t be shy! While that’s resting, slice up those beautiful cremini mushrooms and dice your yellow onion. I usually get a little messy here, with mushroom bits everywhere, but it’s all part of the process, right? This step sets the stage for all those wonderful flavors to come together.
- Sear the Steak: Heat a glug of olive oil in a large skillet over medium-high heat. When it’s shimmering, carefully place your seasoned steak in. Sear it for about 3-4 minutes per side for medium-rare, or longer if you prefer. You want a gorgeous, crusty brown on the outside. This is where the kitchen starts smelling absolutely divine! Once it’s done, transfer the steak to a cutting board, tent it with foil, and let it rest. This is crucial; don’t skip it, or your steak will be tough!
- Sauté Mushrooms & Onions: In the same skillet (don’t clean it, those browned bits are flavor!), add a knob of butter. Toss in your diced onion and cook until it’s softened and translucent, maybe 3-4 minutes. Then, add the sliced mushrooms. Let them cook down, stirring occasionally, until they’re tender and have released their liquid. They’ll shrink a bit, and the aroma, oh my goodness, it’s so earthy and wonderful, really building the base for our Steak and Mushroom Tortellini Alfredo.
- Build the Alfredo Sauce: Now for the magic! Push the mushrooms and onions to one side, or just add a bit more butter if needed. Add your minced garlic and cook for about a minute until fragrant – don’t let it burn! Slowly pour in the heavy cream, stirring constantly. Bring it to a gentle simmer, then reduce the heat to low. Stir in your freshly grated Parmesan cheese, a pinch of nutmeg, and season with salt and pepper. Keep stirring until the sauce is smooth and creamy. This is the heart of your Steak and Mushroom Tortellini Alfredo.
- Cook the Tortellini: While your sauce is simmering happily, bring a large pot of salted water to a rolling boil. Drop in your fresh tortellini and cook according to package directions, usually just 2-3 minutes until they float and are tender. This is where I always forget to salt the water, but trust me, it makes a difference! Once done, drain the tortellini, reserving about half a cup of the pasta water, just in case our Steak and Mushroom Tortellini Alfredo needs a little loosening.
- Combine & Serve: Slice your rested steak against the grain into thin strips. Add the drained tortellini and the sliced steak to your creamy Alfredo sauce with the mushrooms and onions. Toss gently to coat everything beautifully. If the sauce seems a bit too thick, add a splash or two of that reserved pasta water. Garnish generously with fresh chopped parsley. The whole kitchen should smell like pure comfort now! Serve your Steak and Mushroom Tortellini Alfredo immediately, perhaps with a little extra Parmesan.