Why Make This Recipe
Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream is a delicious and comforting dish. It’s perfect for busy days when you want a hearty meal without spending too much time in the kitchen. With tender steak, creamy sauce, and cheese-filled tortellini, this dish satisfies everyone’s hunger. Plus, it’s made in a slow cooker, allowing flavors to meld beautifully while you focus on other things.
How to Make Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
Ingredients
- 8 oz cheese-filled tortellini
- 1 lb steak (sirloin or ribeye), cut into pieces
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions
- In a slow cooker, melt the butter and add the minced garlic. Sauté for about 2 minutes until fragrant.
- Add the steak pieces into the slow cooker, season with salt and pepper, and stir well.
- Pour in the heavy cream, ensuring the steak is well coated.
- Cover and cook on low for 4-6 hours until the steak is tender.
- About 20 minutes before serving, cook the tortellini according to package instructions.
- Once cooked, drain the tortellini and add it to the slow cooker.
- Stir in the grated Parmesan cheese until well combined.
- Serve hot, garnished with fresh parsley.
How to Serve Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
Serve this dish hot, with a sprinkle of fresh parsley on top for a touch of color and flavor. It goes well with a side of garlic bread or a simple green salad. This comforting meal is best enjoyed fresh but can also make excellent leftovers.
How to Store Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
To store any leftovers, let the dish cool down to room temperature. Then, place it in an airtight container and refrigerate. It will last for about 3-4 days in the fridge. To reheat, warm it in the microwave or on the stove, adding a splash of cream if it seems dry.
Tips to Make Buttery Steak Tortellini in Slow-Cooked Southern Garlic Cream
- For extra flavor, sear the steak pieces in a pan before adding them to the slow cooker. This adds a nice caramelization.
- You can adjust the amount of garlic based on your taste preference.
- If you like a thicker sauce, let the mixture cook a bit longer with the lid off towards the end.
Variation
You can customize this recipe by adding vegetables like spinach, mushrooms, or bell peppers. Just toss them in the slow cooker with the steak and garlic.
FAQs
1. Can I use other types of pasta instead of tortellini?
Yes, you can use any pasta you prefer, but cooking times may vary. Just ensure the pasta is cooked until al dente before adding it to the slow cooker.
2. What if I don’t have a slow cooker?
You can make it on the stove. Sauté the ingredients in a large pot and let them simmer until the steak is tender.
3. Can I freeze the leftovers?
Yes, this dish freezes well! Place cooled portions in freezer-safe containers. Just remember to thaw it in the fridge before reheating.
Buttery Steak Tortellini
Ingredients
Pasta and Proteins
- 8 oz cheese-filled tortellini
- 1 lb steak (sirloin or ribeye), cut into pieces
Sauce Ingredients
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a slow cooker, melt the butter and add the minced garlic. Sauté for about 2 minutes until fragrant.
- Add the steak pieces into the slow cooker, season with salt and pepper, and stir well.
- Pour in the heavy cream, ensuring the steak is well coated.
Cooking
- Cover and cook on low for 4-6 hours until the steak is tender.
Final Steps
- About 20 minutes before serving, cook the tortellini according to package instructions.
- Once cooked, drain the tortellini and add it to the slow cooker.
- Stir in the grated Parmesan cheese until well combined.
- Serve hot, garnished with fresh parsley.