55 min
French-Onion Ribeye Gnocchi Skillet
Pillowy gnocchi, ribbons of ribeye, deeply browned onions, and bubbling Gruyère in a beefy cream 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.
Directions
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.
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.
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.
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.
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.
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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.
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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.