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creamy garlic steak tortellini
Nisrine Idrissii

Creamy Garlic Steak Tortellini Recipe

Tender steak bites and cheese tortellini in a creamy garlic Parmesan sauce. Quick, hearty one-skillet meal ready in 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Calories: 700

Ingredients
  

  • 1.5 lb sirloin or ribeye steak cut into 1-inch pieces
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 20 oz cheese tortellini fresh or frozen
  • 1 Tbsp salt for pasta water
  • 4 Tbsp unsalted butter
  • 6 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • Optional: ¼–½ cup beef broth to thin sauce
  • Chopped fresh parsley garnish

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Knife & cutting board
  • Tongs or spatula
  • Measuring cups/spoons
  • Grater
  • foil

Method
 

  1. Boil salted water; cook tortellini per package until al dente. Drain, drizzle with oil, set aside.
  2. Pat steak dry. Heat oil in skillet over medium-high. Season steak; sear in batches 2–3 min per side. Remove to plate, cover with foil.
  3. Lower heat to medium. Melt butter, add garlic, cook 30–60 sec until fragrant.
  4. Stir in cream (add broth if too thick). Simmer 2–3 min to thicken.
  5. Gradually add Parmesan; stir until smooth. Season to taste.
  6. Add tortellini and steak; toss gently 1–2 min to coat and warm.
  7. Garnish with parsley and serve hot.

Notes

  • Pat steak dry and use hot pan for best sear.
  • Thin thickened sauce with broth or milk when reheating.
  • Vegetarian option: skip steak, add mushrooms or spinach.
  • You can refrigerate leftovers up to 3 days; but avoid freezing.
  • Add red pepper flakes for heat or tomatoes/spinach for extra veggies
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