Garlic Steak Tortellini (Printable Version)

Tender steak bites and cheese tortellini in a rich garlic cream sauce

# What You'll Need:

→ Beef

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Pasta

04 - 12 ounces refrigerated cheese tortellini

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Extra Parmesan cheese for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
02 - While pasta cooks, season steak cubes evenly with salt and pepper on all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear steak cubes for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak and set aside.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in heavy cream, stirring to deglaze the pan. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until slightly thickened.
06 - Add cooked tortellini and steak back to the skillet. Toss gently to coat everything in sauce and heat through for 1-2 minutes. Remove from heat, garnish with chopped parsley and extra Parmesan. Serve immediately.

# Expert Tips:

01 -
  • Ready in 35 minutes but tastes like something from a nice Italian spot
  • The tender steak and creamy sauce together hit every craving at once
  • Easy to scale up for company or keep as a cozy dinner for two
02 -
  • Do not crowd the pan when searing the steak or it will steam instead of brown
  • The sauce thickens quickly as it cools, so do not over-reduce it in the pan
  • Tortellini keeps cooking after you drain it, so pull it a minute early if it looks done
03 -
  • Pat the steak cubes dry before seasoning so they get a proper sear
  • Grate your own Parmesan instead of buying pre-grated for smoother melting

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