Cajun Alfredo Steak and Cheesy Alfredo Tortellini
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tbsp olive oil
2 tbsp Cajun seasoning
4 tbsp butter, divided
3 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
For the Alfredo Tortellini:
18 oz cheese tortellini (fresh or refrigerated)
2 tbsp butter
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste
¼ tsp cayenne pepper (optional for added heat)
Fresh parsley, chopped (for garnish)
Directions:
1. Prepare the Steak: Season the steaks with salt, black pepper, and Cajun seasoning on both sides. If you like a bit of extra heat, sprinkle some smoked paprika as well.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the pan and cook for 3-4 minutes per side for medium-rare, or adjust based on your preferred doneness.
In the last minute of cooking, add 2 tablespoons of butter and minced garlic to the skillet. Baste the steaks with the melted butter and garlic. Remove the steaks from the skillet and let them rest for a few minutes before slicing them into strips.
2. Prepare the Alfredo Tortellini:
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions. Drain and set aside.
In the same skillet used for the steak, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Add the grated Parmesan and shredded mozzarella cheese, stirring constantly until the sauce becomes creamy and smooth.
Season with salt, black pepper, and cayenne pepper (if using) to taste.
Add the cooked tortellini to the creamy sauce and toss until well coated. Adjust seasoning if needed.
3. Serve: Slice the rested steak into strips and serve over the cheesy Alfredo tortellini. Garnish with freshly chopped parsley for a touch of color and a fresh, herby note.
Cooking Time: 25-30 minutes
Servings: 4
Calories: ~650 per serving