Hey y'all! If you’re looking for a meal that's pure comfort, mega flavorful, and sure to impress, this Garlic Steak Tortellini is IT. Imagine juicy, savory steak bites, plump cheesy tortellini, and a creamy garlic sauce — bubbling and begging to be devoured. This recipe is perfect for busy weeknights, cozy date nights, or when you just want something extra special but easy. Let's get cooking!
Why You'll Love This
- Super quick — you can have this hearty dinner on the table in just 30 minutes.
- Creamy garlic sauce pairs perfectly with juicy, tender steak and cheesy tortellini.
- Restaurant-quality flavors at home, without the fuss or fancy techniques.
- Easy to customize with your favorite veggies or cheese-filled tortellini.
- Great for meal prep and reheats beautifully for next-day lunches!
Ingredients
- 1 lb (450g) sirloin steak, cut into 1-inch cubes
- 1 (20 oz/567g) package refrigerated cheese tortellini
- 2 tablespoon olive oil, divided
- 1 tablespoon unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup beef broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for some kick)
- 2 tablespoon fresh parsley, chopped (for garnish)
Directions
Prep the Ingredients
- Set a large pot of salted water to boil for the tortellini.
- Pat steak cubes dry with paper towels and season generously with half the salt and pepper.
Brown the Steak
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add steak cubes in a single layer, sear for 1-2 minutes per side until browned (steak can be medium-rare to medium for tenderness).
- Remove steak to a plate and cover loosely with foil.
Cook the Tortellini
- While the steak is resting, cook tortellini in boiling water according to package instructions (usually 3-4 minutes); drain and set aside.
Make the Creamy Garlic Sauce
- Reduce skillet heat to medium; add butter and remaining olive oil.
- Add minced garlic, sauté for 30-60 seconds until fragrant but not browned.
- Pour in heavy cream and beef broth, scraping up any browned bits from the skillet's bottom.
- Simmer gently for 2-3 minutes until the sauce thickens slightly.
- Stir in Parmesan, crushed red pepper, remaining salt and pepper. Cook another 1-2 minutes until melted and creamy.
Bring It All Together
- Add cooked tortellini and steak bites back into the skillet, tossing gently to coat in the sauce. Heat for 1-2 minutes until everything is hot and bubbly.
- Sprinkle with chopped fresh parsley, more Parmesan if desired, and serve immediately!
Notes
- For extra tender steak, let it rest at room temperature for 20 minutes before cooking.
- Don’t overcrowd the pan when searing steak — work in batches if needed for a nice crust.
- If your sauce thickens too much, add a splash of pasta water or broth to loosen it up.
Variations
- Mushroom Lovers: Add 1 cup sautéed mushrooms to the sauce for earthy flavor.
- Spinach Version: Stir in 2 cups of fresh baby spinach just before serving for a nutrient boost.
- Spicy Kick: Add extra crushed red pepper or a diced jalapeño for more heat.
Required Equipment
- Large skillet or sauté pan
- Large pot for boiling tortellini
- Slotted spoon or tongs
- Knife and cutting board
- Measuring cups and spoons
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stove, adding a splash of cream or broth to refresh the sauce.
- Not recommended for freezing, as the sauce may separate and tortellini texture changes.
Serving Suggestions
- Pair with a crisp green salad tossed in a zesty Italian vinaigrette.
- Excellent alongside garlic bread or warm, crusty baguette for soaking up the sauce.
- A glass of bold red wine (like Cabernet Sauvignon or Malbec) complements the dish wonderfully.
Pro Tips
- Don’t overcook the tortellini — they’re best al dente so they stay plump in the sauce.
- Use high-quality Parmesan for the creamiest, richest flavor.
- Resting steak after searing keeps it juicy when added back to the sauce.
FAQ
- Can I use a different cut of steak?
- Absolutely! Ribeye or New York strip will add even more richness, while flank or skirt steak works for a budget-friendly option (just slice thinly).
- Can I make this with frozen tortellini?
- Yes, just cook according to the package instructions; the rest of the recipe stays the same.
- Is there a lighter version?
- You can swap half-and-half for the heavy cream and use less Parmesan for a lighter sauce, though it will be less rich.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 400g (14 oz) cheese tortellini, refrigerated or frozen
- 350g (12 oz) sirloin steak, cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Cook the cheese tortellini according to package instructions. Drain and set aside.
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2Season steak cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear steak cubes for 2-3 minutes per side until browned and cooked to desired doneness. Remove from skillet and set aside.
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3In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
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4Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until the sauce thickens slightly.
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5Add the cooked tortellini and steak bites to the skillet, tossing gently to coat everything in the creamy garlic sauce.
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6Remove from heat, garnish with chopped fresh parsley if desired, and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
650cal
Protein:
32 gg
Fat:
37 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
52 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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