Go Back

Garlic Steak Tortellini

Tender steak bites and cheese tortellini in a rich garlic cream sauce, perfect for weeknight dinners or special occasions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 pound sirloin steak cut into bite-sized pieces
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp garlic powder
  • 0.5 tsp paprika
For the Tortellini
  • 20 ounces cheese tortellini fresh or frozen
  • salt for pasta water
For the Garlic Cream Sauce
  • 3 tbsp butter
  • 6 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup beef broth
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • salt and pepper to taste
For Garnish
  • fresh parsley chopped
  • Parmesan cheese additional
  • black pepper cracked

Equipment

  • Large pot
  • Large Skillet
  • Wooden Spoon
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to boil for the tortellini. Pat steak pieces dry and season with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in large skillet over medium-high heat. Add steak bites in single layer and sear for 2-3 minutes per side until golden brown. Remove and set aside.
  3. Cook tortellini according to package directions, about 3-4 minutes for fresh or 7-8 minutes for frozen. Drain and reserve half cup pasta water.
  4. In same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in heavy cream and beef broth, stirring to combine. Bring to gentle simmer, then reduce heat and cook 3-4 minutes.
  6. Add Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until cheese melts and sauce is smooth. Adjust consistency with reserved pasta water if needed.
  7. Return tortellini to skillet and toss to coat in sauce. Let warm through for 2 minutes.
  8. Add seared steak bites with any juices back to skillet. Gently fold together and cook 1 minute more.
  9. Taste and adjust seasoning. Transfer to serving bowl and garnish with parsley, extra Parmesan, and cracked black pepper.
  10. Serve immediately while hot for best texture and flavor.

Notes

For extra flavor, deglaze pan with white wine before adding cream. Add vegetables like spinach or mushrooms for variation. Store leftovers in airtight container in refrigerator up to 3 days.