Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cheese tortellini: 20 ounces
- Fresh spinach: 5 ounces
- Heavy cream: 1 cup
- Butter: 4 tablespoons
- Garlic, minced: 4 cloves
- Grated Parmesan cheese: 1/2 cup
- Salt and pepper: to taste
Instructions
- Step 1: Cook the tortellini according to package directions. Drain, reserving about 1/2 cup of the pasta water.
- Step 2: While the tortellini is cooking, melt the butter in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides, about 3-5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked tortellini and cooked beef to the skillet with the creamy garlic sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this comforting dish with a side of crusty bread to soak up every last bit of the delicious sauce.
- Don't overcrowd the pan when browning the beef; work in batches to ensure a nice sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American