If you love a cozy pasta night, this Garlic Steak Tortellini brings steakhouse flavor to your table with little effort. Tender seared steak, pillowy cheese tortellini, and a silky garlic cream sauce come together in one pan. It is the kind of weeknight dinner that feels special without being fussy.
Garlic Steak Tortellini
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Colander
- 1 Tongs
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring cup for pasta water
Ingredients
Steak & Pasta
- 1 lb sirloin steak cut into bite-size pieces
- 18 oz cheese tortellini fresh or refrigerated
- Kosher salt and black pepper to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
Sauce & Finish
- 2 tbsp unsalted butter divided
- 4 clove garlic minced
- 0.5 cup beef broth
- 0.75 cup heavy cream
- 1 tsp lemon juice freshly squeezed
- 0.5 cup Parmesan cheese freshly grated, plus more for serving
- 0.25 tsp crushed red pepper flakes optional
- 2 tbsp fresh parsley chopped
- 0.5 cup reserved pasta water as needed for loosening sauce
Instructions
- Pat the steak dry and cut into bite-size pieces. Season all over with salt, pepper, and a pinch of Italian seasoning. Bring a large pot of salted water to a boil for the tortellini.
- Heat olive oil and a little butter in a large skillet over medium-high heat. When hot, add steak in a single layer. Sear 1 to 2 minutes per side until browned and just shy of your preferred doneness. Transfer to a plate and tent loosely while you make the sauce.
- Add tortellini to the boiling water and cook according to package directions until just al dente. Reserve 1 cup pasta water, then drain.
- Lower the skillet to medium. Add the remaining butter and the garlic. Cook 30 to 60 seconds until fragrant. Pour in beef broth and simmer to reduce slightly. Stir in cream and a small squeeze of lemon. Simmer gently until the sauce thickens enough to coat a spoon.
- Return the steak and any accumulated juices to the pan. Add cooked tortellini. Sprinkle in Parmesan and toss until the sauce clings to the pasta. Loosen with reserved pasta water as needed for a glossy, silky finish.
- Season to taste with salt, pepper, and a pinch of crushed red pepper if you like heat. Shower with chopped parsley and extra Parmesan. Serve hot.
Notes
Why You’ll Love This Garlic Steak Tortellini
- Big flavor, quick cook. You get savory, garlicky, creamy goodness in about 30 minutes.
- One pan for the sauce and steak. Cook the tortellini while the steak sears, then finish everything together.
- Family friendly. Creamy sauce and mild seasonings make it a crowd pleaser, with options to turn up the heat.
- Restaurant style results at home. Juicy steak bites meet cheesy tortellini and a glossy sauce.
Garlic Steak Tortellini Ingredients & Substitutions
- Steak: Sirloin, ribeye, or New York strip cut into bite size pieces. Flank steak also works if sliced thin against the grain.
- Cheese tortellini: Fresh or refrigerated. Frozen is fine; add a minute or two to boiling time.
- Olive oil and butter: For searing and richness. Use ghee or all olive oil if you prefer.
- Garlic: Freshly minced for bold flavor. Garlic powder can back it up if you are short on cloves.
- Beef broth: Adds depth to the sauce. Chicken broth works in a pinch.
- Heavy cream: For a silky finish. Half and half makes a lighter sauce.
- Parmesan: Freshly grated melts best. Pecorino adds a saltier bite.
- Lemon juice: A small squeeze brightens the sauce. You can use a splash of white grape juice with a few drops of vinegar if you like a sweeter lift.
- Italian seasoning: Or a mix of dried basil, oregano, and thyme.
- Crushed red pepper: Optional heat.
- Parsley: Fresh chopped for color and freshness.
- Kosher salt and black pepper: To season along the way.
Step-by-Step Instructions to Make Garlic Steak Tortellini
1. Prep and season
Pat the steak dry and cut into bite size pieces. Season all over with salt, pepper, and a pinch of Italian seasoning. Bring a large pot of salted water to a boil for the tortellini.
2. Sear the steak
Heat olive oil and a little butter in a large skillet over medium high. When hot, add steak in a single layer. Sear 1 to 2 minutes per side until browned and just shy of your preferred doneness. Transfer to a plate and tent loosely while you make the sauce.
3. Boil the tortellini
Add tortellini to the boiling water and cook according to package directions until just al dente. Reserve 1 cup pasta water, then drain.
4. Build the garlic sauce
Lower the skillet to medium. Add the remaining butter and the garlic. Cook 30 to 60 seconds until fragrant. Pour in beef broth and simmer to reduce slightly. Stir in cream and a small squeeze of lemon. Simmer gently until the sauce thickens enough to coat a spoon.
5. Combine and coat
Return the steak and any juices to the pan. Add cooked tortellini. Sprinkle in parmesan and toss until the sauce clings to the pasta. Loosen with reserved pasta water as needed for a glossy, silky finish.
6. Finish and serve
Season to taste with salt, pepper, and a pinch of crushed red pepper if you like heat. Shower with chopped parsley and extra parmesan. Serve hot.
Tips for Success
- Dry the steak well so it browns instead of steams.
- Do not crowd the pan. Sear steak in batches if needed for better crust.
- Grate your parmesan fresh. It melts smoothly and helps emulsify the sauce.
- Keep the cream at a gentle simmer to prevent curdling and separation.
- Use a splash of pasta water to adjust the sauce to your perfect silky texture.
Variations of Garlic Steak Tortellini
- Mushroom lover: Sauté sliced cremini after searing the steak, then build the sauce.
- Spinach boost: Fold in a few handfuls of baby spinach until just wilted.
- Sun dried tomato twist: Stir in chopped sun dried tomatoes for tangy depth.
- Turkey bacon bits: Crisp diced turkey bacon, then use some of the drippings to start the sauce for a smoky note.
- Lighter swap: Use half and half and more broth for a thinner, still creamy sauce.
- Extra garlicky: Add roasted garlic cloves to the pan and mash into the sauce.
Serving Suggestions: What to Pair with Garlic Steak Tortellini
- Simple green salad with lemon vinaigrette.
- Roasted broccoli or asparagus.
- Garlic bread or warm focaccia to swipe the sauce.
- A crisp cucumber and tomato salad for a fresh contrast.
Storage & Reheating Instructions
- Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium low with a splash of broth or milk to loosen the sauce. Stir until creamy again.
- Freeze: Not recommended, as creamy sauces can separate and tortellini may become soft.
Memories Made Around the Table
This dish brings me back to Sunday evenings when the house smelled like garlic and butter, and everyone hovered by the stove waiting to sneak a taste. It never fails to draw people to the table fast.
FAQs
What cut of steak works best?
Sirloin is reliable and budget friendly, while ribeye gives the richest flavor. Cut into small pieces and avoid overcooking for tender bites.
Can I use frozen tortellini?
Yes. Drop it straight into boiling salted water and add a minute or two to the cook time. Drain well before tossing with the sauce.
How can I make it without cream?
Use extra broth and stir in a spoonful of mascarpone or a splash of milk at the end. The sauce will be lighter but still silky.
How do I keep the sauce from getting too thick?
Reserve pasta water. Add a splash at a time when tossing everything together until the sauce is glossy and coats the pasta.
Can I make it spicy?
Yes. Add more crushed red pepper with the garlic, or finish with a drizzle of chili oil.
Final Thoughts
Garlic Steak Tortellini is a simple, satisfying dinner that feels like a treat. Keep it in rotation for busy nights, and do not forget the extra parmesan at the table.