Garlic Steak Tortellini
Garlic Steak Tortellini folds tender steak bites and cheese tortellini into a creamy parmesan garlic sauce. A hearty skillet pasta dinner for cozy family meals, weekend plates, or practical weeknight comfort.
Equipment
- Large Pot
- Large skillet
- Colander
- Tongs
- Cutting Board
Ingredients
- 20 oz cheese tortellini fresh or refrigerated
- 1 lb sirloin or ribeye steak cut into bite-size pieces
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan shredded or freshly grated
- parsley chopped, optional
- red pepper flakes optional
- cracked black pepper optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions.
- Drain the tortellini and reserve a small cup of pasta water for loosening the sauce if needed.
- Pat the steak dry, cut it into bite-size pieces, and season with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet and sear the steak pieces until browned, then move them to a plate.
- Lower the heat, melt the butter in the same skillet, and cook the minced garlic until fragrant.
- Stir in the heavy cream and whole milk, scraping up the browned bits from the bottom of the skillet.
- Add the parmesan gradually and stir until the sauce is smooth, creamy, and lightly thickened.
- Fold in the cooked tortellini, adding a splash of reserved pasta water only if the sauce is too thick.
- Return the steak and juices to the skillet, toss gently, and finish with parsley, red pepper flakes, or cracked black pepper.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days after cooling.
Reheating: Reheat gently on the stove with a splash of milk or cream so the sauce loosens without breaking.
Freezing: Freeze for up to 2 months, but expect the cream sauce to soften and separate slightly after thawing.
Expert Tips: Pat the steak dry before searing, cook it in batches if needed, and add it back at the end to keep it tender.
Sauce Tips: Add parmesan gradually over medium-low heat and avoid boiling once the dairy is in the skillet.
Variations: Add spinach, mushrooms, broccoli, or a pinch of red pepper flakes for a flexible skillet pasta.
Serving Ideas: Pair with a crisp salad, roasted vegetables, garlic bread, or steamed green beans to balance the creamy sauce.