Garlic Steak Tortellini (Printable)
Seared steak and cheese tortellini in a rich garlic Parmesan cream sauce, ready in 35 minutes.
# 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 Staples
08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Pat the sirloin pieces dry and season generously on all sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Arrange the steak pieces in a single layer without overcrowding and sear for 2–3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and set aside.
03 - Reduce the heat to medium and add the remaining tablespoon of olive oil along with the butter to the same skillet. Once the butter has melted and begun to foam, stir in the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer, stirring frequently. Add the grated Parmesan cheese and continue stirring until the sauce is smooth, velvety, and slightly thickened, approximately 2 minutes.
05 - While the sauce simmers, cook the cheese tortellini in a large pot of salted boiling water following the package instructions. Drain thoroughly in a colander.
06 - Add the drained tortellini to the garlic cream sauce, tossing gently to coat each piece evenly. Return the seared steak and any accumulated juices to the skillet, folding everything together. Cook for 1–2 minutes over low heat to allow the flavors to meld.
07 - Transfer to warm plates, garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It tastes like something you would order at a cozy Italian restaurant, but it comes together in about thirty five minutes on a weeknight.
- The creamy garlic sauce clings to every fold of tortellini, making each bite feel indulgent without requiring a culinary degree to pull off.
02 -
- Overcrowding the pan when searing steak will steam it instead of browning it, so cook in two batches if your skillet is not wide enough.
- The sauce thickens as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want the final consistency to be.
03 -
- Let the steak rest for five minutes after searing so the juices redistribute instead of running out when you slice it.
- Grate your Parmesan while the cream is still cold so it is ready the second you need it, because the sauce waits for no one.