Garlic Steak Tortellini (Printable Version)

Juicy steak bites and cheese tortellini in a velvety garlic cream sauce for a satisfying weeknight dinner.

# What You’ll Need:

→ Meats

01 - 14 oz sirloin steak, cut into bite-sized pieces

→ Pasta

02 - 14 oz refrigerated cheese tortellini

→ Vegetables & Herbs

03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped

→ Dairy

05 - 2 tbsp unsalted butter
06 - ½ cup heavy cream
07 - ½ cup grated Parmesan cheese

→ Pantry

08 - 2 tbsp olive oil
09 - Salt and fresh ground black pepper, to taste

# Directions:

01 - Generously coat the steak pieces with salt and freshly ground black pepper on all sides.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the steak pieces in a single layer and sear for 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
03 - In the same skillet, add the remaining olive oil and butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant and lightly golden.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue stirring until the sauce is smooth and slightly thickened, about 2 minutes.
05 - While the sauce simmers, cook the tortellini in a large pot of salted boiling water according to the package instructions. Drain well using a colander.
06 - Add the drained tortellini to the garlic cream sauce, tossing to coat evenly. Return the seared steak pieces to the skillet and gently fold everything together. Cook for 1–2 minutes over low heat, allowing the flavors to meld.
07 - Garnish with fresh chopped parsley and additional Parmesan if desired. Serve immediately while hot.

# Top Tips:

01 -
  • The creamy garlic sauce clings to every tortellini like a warm blanket, making each bite incredibly satisfying.
  • Searing the steak separately means you get a perfect crust instead of grey, boiled meat.
  • It feels like something you ordered at a cozy Italian restaurant but costs a fraction of the price.
02 -
  • Do not crowd the pan when searing steak because the pieces will steam instead of browning and you will lose that gorgeous crust.
  • The cream sauce thickens quickly once the Parmesan melts, so remove it from heat if the tortellini is not ready yet to prevent it from becoming too thick.
03 -
  • Pat the steak pieces completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Reserve a quarter cup of the tortellini cooking water before draining and add it to the sauce if it needs loosening, the starch helps everything come together.

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