Description
A delicious and hearty one-pan meal featuring tender sirloin steak bites, cheesy tortellini, and a medley of sautéed vegetables, all cooked together for a quick and flavorful dinner option.
Ingredients
Scale
Steak and Meat
- 1 pound sirloin steak, cut into bite-sized pieces
Pasta
- 9 ounces cheese tortellini (fresh or frozen)
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the Oil: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat to prepare for searing the steak.
- Cook the Steak Bites: Season the sirloin pieces with salt and pepper. Add to the hot skillet in a single layer and cook for about 3-4 minutes until browned on all sides. Remove the steak bites from the pan and set aside.
- Sauté Onions and Peppers: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and sliced red bell pepper for 3-4 minutes until they begin to soften.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Cook Tomatoes and Seasonings: Stir in the halved cherry tomatoes and Italian seasoning. Cook for 2-3 minutes until the tomatoes start to soften.
- Cook Tortellini: Meanwhile, in a separate pot, bring water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- Combine Pasta and Spinach: Add the cooked tortellini and baby spinach to the skillet with the vegetables. Stir well to combine.
- Return Steak to Skillet: Add the cooked steak bites back to the skillet. Gently mix everything together and cook for 2-3 minutes until heated through and the spinach has wilted.
- Serve and Garnish: Serve the one-pan steak bite tortellini hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- Use fresh tortellini for a softer texture, or frozen for convenience.
- Adjust seasoning to taste, adding extra Italian seasoning or red pepper flakes for more flavor and heat.
- For a creamier dish, stir in a splash of cream or a dollop of ricotta cheese at the end.
- Ensure the steak pieces are cut evenly for uniform cooking.
- Spinach can be substituted with kale or arugula if preferred.
