Garlic Steak Tortellini
This Garlic Steak Tortellini combines tender sirloin steak, cheese tortellini, and a creamy garlic butter sauce in one skillet. Ready in 25 minutes, it’s rich, savory, and tastes like a steakhouse meal all made at home! Perfect for weeknights or special dinners.
Equipment
- Large skillet or cast iron pan (12-inch)
- Large Pot
- Sharp knife
- Tongs or Spatula
- Measuring cups
- Paper towels
Ingredients
Main Ingredients
- 1.5 lb sirloin steak cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 20 oz cheese tortellini fresh or frozen
- 1 Tbsp salt for pasta water
Garlic Butter Sauce
- 4 Tbsp butter
- 6 cloves garlic minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1 tsp Italian seasoning
- 1/2 cup reserved pasta water as needed
Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup extra Parmesan cheese for topping
Instructions
- Cut sirloin steak into bite-sized pieces (about 1 inch thick). Pat dry with paper towels and season with salt, pepper, and Italian seasoning. Let rest for 10 minutes.
- Heat a large skillet over high heat until smoking. Add olive oil and sear steak pieces for 2 minutes per side until browned. Remove and set aside.
- Meanwhile, boil salted water in a large pot. Add tortellini and cook according to package directions (2–4 minutes). Reserve 1 cup of pasta water, then drain but do not rinse.
- In the same skillet used for steak, reduce heat to medium and melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then add grated Parmesan, stirring until melted and smooth. Season with salt, pepper, and Italian seasoning.
- Add cooked tortellini into the garlic cream sauce. Toss gently to coat evenly, then add steak bites back into the skillet. Stir everything together for 1–2 minutes to combine.
- Adjust sauce consistency with reserved pasta water as needed for a glossy finish. Garnish with chopped parsley and extra Parmesan before serving.
Notes
Use high heat to properly sear the steak for a rich crust. Do not overcook tortellini or it will become gummy. Serve immediately for the best texture. Refrigerate leftovers for up to 3 days and reheat gently with a splash of cream or milk.