Name: Creamy Tuscan Spinach & Steak Bites Tortellini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb sirloin or ribeye steak, cut into bite-sized pieces; 12 oz cheese tortellini (fresh or refrigerated); 2 tbsp olive oil; Salt & black pepper, to taste; 1 tsp garlic powder; 3 tbsp unsalted butter; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken or beef broth; ½ cup grated Parmesan cheese; 1 tsp Italian seasoning; 3 cups fresh spinach; 2 tbsp sun-dried tomatoes, chopped (optional); 2 tbsp chopped parsley, for garnish

Description

This creamy Tuscan tortellini with steak bites is the perfect balance of comfort and indulgence. Tender steak, cheesy tortellini, and fresh spinach come together in a garlicky Parmesan cream sauce that feels restaurant-worthy but is simple enough for a cozy weeknight dinner. Packed with flavor and ready in just 30 minutes, it’s a dish you’ll want to make again and again.

Ingredients

Scale

1 lb sirloin or ribeye steak, cut into bite-sized pieces
12 oz cheese tortellini (fresh or refrigerated)
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp garlic powder
3 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken or beef broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
3 cups fresh spinach
2 tbsp sun-dried tomatoes, chopped (optional)
2 tbsp chopped parsley, for garnish

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Instructions

Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and set aside.
Pat steak pieces dry and season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in heavy cream and broth, then let it simmer for 2–3 minutes. Whisk in Parmesan cheese and Italian seasoning until smooth and slightly thickened.
Stir in spinach and sun-dried tomatoes. Cook for 1–2 minutes until spinach wilts.
Add the cooked tortellini and steak bites back into the skillet. Gently toss everything together until evenly coated in the creamy Tuscan sauce.
Garnish with chopped parsley and extra Parmesan. Serve hot.

Notes

Use sirloin for a leaner option or ribeye for a richer flavor.
Don’t overcrowd the skillet when searing steak—work in batches if needed.
Sun-dried tomatoes add sweetness and tang, but you can substitute with roasted red peppers.
For a lighter version, swap heavy cream for half-and-half.
Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes