Creamy Sun-Dried Tomato Steak with Tortelloni and Garlic Bread

If you love stuffed pasta but wish each bite were a little more substantial, this dish is for you. Jumbo tortelloni-the bigger, bolder cousin of tortellini-pairs with a perfectly seared steak, all swirled in a rich cream sauce with fresh spinach. A dollop of sun-dried tomato paste adds a burst of tangy sweetness, while garlic bread on the side makes every meal feel like a special occasion.

Best of all, this restaurant-quality dinner comes together in just 15 minutes. Whether you’re cooking for a weeknight treat or a quick date night, this recipe delivers big flavor with minimal effort.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, prepare the steak and bread. Once boiling, add tortelloni and cook until tender and floating, 3-4 minutes. Turn off heat but leave tortelloni in the hot water to keep warm.
2. Pat steak dry with paper towels. Season all over with garlic powder, half the Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to your liking, 5-7 minutes per side. Transfer to a cutting board; let rest, then slice crosswise.
3. Reserve ½ cup pasta cooking water, then drain tortelloni and return to pot. Add spinach, season with salt and pepper and cook over low heat, tossing gently, until spinach is slightly wilted. Stir in cream sauce base, cream cheese and 1 tablespoon butter. If needed, add splashes of reserved pasta water until the sauce is creamy and coats the tortelloni.
4. Halve the baguette and toast the cut sides. Spread with garlic herb butter. Sandwich halves back together and cut crosswise into pieces. Divide tortelloni among plates, top with sliced steak and dollop steak with sun-dried tomato paste. Serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use chicken instead of steak?

Yes! Chicken cutlets work beautifully. Simply season and cook as directed, adjusting time as needed.

What if I can't find tortelloni?

Regular tortellini or any stuffed pasta like ravioli can be substituted. Cooking times may vary slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.