Garlic Steak Tortellini (Printable)
Steak bites and cheesy tortellini in a rich garlic cream sauce for a quick decadent dinner.
# What You Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain thoroughly and set aside.
02 - Pat the sirloin pieces dry and season generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer without crowding the pan. Sear for 2–3 minutes per side until a deep golden-brown crust forms and the steak reaches your preferred doneness. Transfer the steak to a plate and set aside.
04 - Reduce the heat to medium and add the butter to the same skillet. Once melted and foaming, add the minced shallots and garlic. Sauté for about 1 minute, stirring frequently, until fragrant and softened.
05 - Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1–2 minutes until heated through.
08 - Transfer to serving plates and sprinkle generously with chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- It delivers the indulgence of a steakhouse pasta dish in about thirty five minutes flat, which feels almost like cheating.
- The garlic cream sauce clings to every fold of tortellini so no bite feels plain or forgotten.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, and you will lose that caramelized crust that makes the dish memorable.
- Add the garlic off heat or keep the pan at medium after the butter goes in, because burnt garlic turns bitter and there is no rescuing the sauce once that happens.
03 -
- Let the skillet get fully hot before the steak goes in, because a cold pan is the difference between a golden sear and a gray disappointment.
- Splash a tablespoon of the tortellini cooking water into the cream sauce if it tightens up too much before serving, the starch helps bring everything back together.