Garlic Steak Tortellini (Printable View)
Juicy steak bites and cheese tortellini in a creamy garlic Parmesan sauce for a hearty dinner.
# Ingredient List:
→ 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
# How to Make It:
01 - Pat the steak 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. Arrange the steak in a single layer without overcrowding and sear for 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Transfer the steak to a plate and set aside.
03 - In the same skillet, reduce heat to medium and add the remaining olive oil along with the butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
04 - Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Gradually whisk in the Parmesan cheese and continue stirring until the sauce is smooth and slightly thickened, approximately 2 minutes.
05 - While the sauce simmers, cook the cheese tortellini in a large pot of generously salted boiling water according to 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 to the skillet and fold everything together. Cook for 1–2 minutes over low heat, allowing the flavors to meld.
07 - Transfer to warm serving plates, garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The garlic cream sauce clings to every fold of tortellini like it was born to be there, and honestly it probably was.
- It feels like a restaurant dish but comes together in the time it takes to finish a load of laundry.
02 -
- Do not crowd the steak in the pan because steaming is not searing and you will end up with gray chewy bites instead of that gorgeous caramelized exterior.
- The sauce thickens as it sits off the heat, so pull it from the stove just before it looks perfect and it will be exactly right by the time you plate.
03 -
- Grate your Parmesan from a wedge right before using it because pre shredded has anti caking agents that make the sauce grainy instead of smooth.
- Let the steak rest for at least two minutes after searing before adding it back so the juices redistribute instead of running out into the sauce.