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Seared beef strips with pasta in a creamy Parmesan sauce

One-Pot Dinners

Blackened Ribeye Tortellini in Cajun Cream

Cheese tortellini and blackened ribeye in a creamy pepper-and-Parmesan sauce with adjustable Cajun warmth.

Developed for DishGal · Updated 2026-08-24

Prep15 min
Cook25 min
Total40 min
Cost$6.65

Directions

  1. Season the ribeye

    Pat the steak dry. For mild flavor, use 2 teaspoons Cajun seasoning; for bolder flavor, use 1 tablespoon. Rub it over the steak with 1/2 teaspoon salt.

  2. Sear and rest

    Heat oil in a deep, wide skillet over medium-high. Sear the ribeye for 3 to 5 minutes per side, checking the center with a thermometer. Transfer to a board and rest for at least 5 minutes.

  3. Cook the pepper and tortellini

    Reduce the heat to medium. Add bell pepper and butter; cook for 4 minutes. Add garlic for 30 seconds, then pour in broth and 1 cup water. Bring to a simmer, add tortellini, cover, and cook according to package timing, stirring once.

  4. Make it creamy

    Uncover and stir in cream. Simmer gently for 2 to 3 minutes until slightly thickened. Remove from the heat and stir in Parmesan. Taste and add the remaining Cajun seasoning and salt only as needed.

  5. Add the ribeye

    Slice the rested steak across the grain, then fold it and its juices into the tortellini. Warm for 30 seconds without boiling and finish with scallions.

Why this works

Why it worksCooking refrigerated tortellini directly in broth seasons the pasta and saves a pot.
Why it worksSalt-free Cajun seasoning gives you control because Parmesan and broth already contribute salt.
Why it worksFolding rested steak in at the end protects it from overcooking in the cream sauce.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Digital cooking thermometer beside prepared ingredients Compare on AmazonInstant-read thermometerThe quickest way to replace doneness guesses with a real number.See current options → Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef's knifePrioritize comfortable grip, controllable weight and easy maintenance.See current options → Large cutting board with a chef's knife and vegetables Compare on AmazonLarge cutting boardEnough stable workspace makes prep faster and safer.See current options →

Swaps & notes

Easy swaps

  • Use spinach-and-cheese tortellini or shelf-stable tortellini, following its package timing.
  • Replace heavy cream with half-and-half and keep the simmer especially gentle.
  • Add baby spinach after the cream and let it wilt before adding Parmesan.

Cook notes

  • Cajun blends range from mild to very hot and salty; salt-free seasoning is easiest to control.
  • Finely grated Parmesan melts smoothly when the skillet is off direct heat.
  • USDA guidance for whole beef steaks is a minimum 145°F followed by a 3-minute rest.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth until the pasta and beef reach 165°F. Freezing is not recommended because tortellini and cream sauce can separate.

Questions

How do I make it kid-friendly?

Use only 2 teaspoons mild Cajun seasoning, omit extra seasoning at the end, and serve hot sauce at the table.

Can I use leftover steak?

Yes. Skip the searing step and fold cold, thinly sliced steak into the finished sauce just until heated through.

What if the sauce gets too thick?

Stir in warm broth 1 tablespoon at a time. Tortellini continues absorbing sauce as it sits.

Blackened Ribeye Tortellini in Cajun Cream
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1. Season the ribeyePat the steak dry. For mild flavor, use 2 teaspoons Cajun seasoning; for bolder flavor, use 1 tablespoon. Rub it over the steak with 1/2 teaspoon salt.
2. Sear and restHeat oil in a deep, wide skillet over medium-high. Sear the ribeye for 3 to 5 minutes per side, checking the center with a thermometer. Transfer to a board and rest for at least 5 minutes.
3. Cook the pepper and tortelliniReduce the heat to medium. Add bell pepper and butter; cook for 4 minutes. Add garlic for 30 seconds, then pour in broth and 1 cup water. Bring to a simmer, add tortellini, cover, and cook according to package timing, stirring once.
4. Make it creamyUncover and stir in cream. Simmer gently for 2 to 3 minutes until slightly thickened. Remove from the heat and stir in Parmesan. Taste and add the remaining Cajun seasoning and salt only as needed.
5. Add the ribeyeSlice the rested steak across the grain, then fold it and its juices into the tortellini. Warm for 30 seconds without boiling and finish with scallions.