Garlic Steak Tortellini (Printable Version)
Juicy steak bites and cheese tortellini in a silky garlic Parmesan cream sauce—ready in 35 minutes.
# What You'll Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until tender. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer, working in batches if needed. 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.
04 - Reduce the skillet heat to medium. Add the unsalted butter and allow it to melt. Sauté the chopped shallots and minced garlic, stirring frequently, until softened and fragrant, about 1 minute.
05 - Pour the heavy cream into the skillet, stirring to incorporate with the aromatics. Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1–2 minutes until heated through.
08 - Transfer to warm serving plates and sprinkle generously with chopped fresh parsley. Serve immediately.
# Expert Tips:
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 uses one skillet and zero fancy technique, which means you can pull it off on your most exhausted night.
02 -
- Do not crowd the pan when searing the steak, because steaming instead of searing will rob you of that caramelized crust that makes this dish sing.
- The sauce will continue to thicken off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
- Let the steak rest for a couple minutes after searing before returning it to the pan so it does not overcook during the final toss.
- Grate your Parmesan from a block rather than using the pre-shredded kind, because the anti-caking additives in bagged cheese will make your sauce grainy instead of smooth.