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Creamy Tuscan Spinach & Steak Bites

Creamy Tuscan Spinach & Steak Bites for Comforting Nights

Creamy Tuscan Spinach & Steak Bites is an indulgent weeknight dinner combining steak and cheese tortellini with a rich garlic Parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb sirloin or ribeye steak chicken or shrimp can be substituted
  • 2 tbsp olive oil avocado oil can be used
  • Salt & black pepper to taste
For the Tortellini
  • 12 oz cheese tortellini penne or rigatoni can be used as a substitute
For the Creamy Sauce
  • 3 tbsp unsalted butter ghee can be used for dairy-free option
  • 3 cloves garlic, minced fresh garlic adds bold flavor
  • 1 cup heavy cream half-and-half can be used for lighter version
  • ½ cup chicken or beef broth vegetable broth works for vegetarian
  • ½ cup grated Parmesan cheese Pecorino Romano offers a fun twist
  • 1 tsp garlic powder use fresh garlic for more intensity
  • 1 tsp Italian seasoning substitute with individual dried herbs if desired
For the Vegetables
  • 3 cups fresh spinach kale can substitute
  • 2 tbsp sun-dried tomatoes, chopped optional; roasted red peppers can substitute
For Garnishing
  • 2 tbsp chopped parsley optional

Equipment

  • large pot
  • large skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook for 3-5 minutes until al dente, then drain and set aside.
  2. Pat the steak dry with paper towels and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat, add steak, and sear for 2-3 minutes on each side. Remove and let rest.
  3. In the same skillet, melt butter, add garlic, and sauté for 1 minute. Pour in heavy cream and broth, stirring well. Simmer for 2-3 minutes until slightly thickened.
  4. Stir fresh spinach into the sauce, cook for 1-2 minutes until wilted, then fold in sun-dried tomatoes if using.
  5. Combine the seared steak and drained tortellini in the skillet, tossing gently to coat in the creamy sauce. Heat through for about 2 minutes.
  6. Serve the creamy Tuscan spinach and steak bites on plates, garnished with chopped parsley and extra Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best results, pat dry the steak, cook in batches, and use high heat for searing. Leftovers can be stored in an airtight container for up to 3 days.

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