Garlic Steak Tortellini

The first time I made this Garlic Steak Tortellini, my husband actually asked if we'd ordered takeout from that Italian place downtown. The way the rich cream sauce clings to each tender piece of steak and cheesy tortellini creates something that feels way more indulgent than its 35-minute prep time would suggest.

I first threw this together on a rainy Tuesday when I was craving something special but had zero energy for an elaborate cooking project. Now it is our go-to for celebrating small wins or just making a regular Tuesday feel like a occasion.

Ingredients

• 1 lb sirloin steak cut into cubes: Sirloin gives you the best balance of flavor and tenderness without breaking the bank, though ribeye works beautifully too
• 1/2 tsp each salt and black pepper: Seasoning the steak generously before searing creates that beautiful crust we are after
• 12 oz refrigerated cheese tortellini: Fresh tortellini cooks faster and has that pillowy texture that frozen just cannot match
• 2 tbsp unsalted butter: Divided use lets you sear the steak first then build your flavorful cream sauce base
• 4 cloves garlic minced: Fresh garlic is non negotiable here, it becomes the aromatic backbone of the entire dish
• 1 cup heavy cream: Full fat is essential for that luxurious restaurant style sauce consistency
• 1/2 cup grated Parmesan cheese: The salty nuttiness of real Parm ties everything together beautifully
• 1/2 tsp dried Italian herbs: Oregano and basil add that classic Italian note without overwhelming the other flavors
• 1/4 tsp crushed red pepper flakes: Optional but that subtle heat cuts through the richness perfectly
• 2 tbsp fresh parsley chopped: Fresh herbs at the end make the dish look as good as it tastes

Instructions

Cook the tortellini:

Bring a large pot of salted water to a rolling boil and cook the tortellini according to package directions, usually just 2-3 minutes for fresh pasta. Drain well but resist rinsing, that starch helps the sauce cling later.

Season the steak:

While the water heats, pat the steak cubes dry with paper towels then season generously with salt and pepper on all sides. Let them sit at room temperature while you prep everything else for even cooking.

Sear the steak:

Heat a large skillet over medium-high heat until hot, then add 1 tablespoon butter. Sear the steak cubes in batches without crowding the pan for 2-3 minutes per side until deeply browned and cooked to your liking. Transfer to a plate and catch all those flavorful pan juices.

Build the sauce base:

Reduce heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and sauté for just 1 minute until fragrant, taking care not to let it brown or it will turn bitter.

Create the cream sauce:

Pour in the heavy cream while stirring to scrape up any browned bits from the bottom of the pan. Add the Parmesan, Italian herbs, red pepper flakes if using, and a pinch of salt and pepper. Let it bubble gently for 2-3 minutes until noticeably thickened.

Combine everything:

Add the cooked tortellini and seared steak back into the skillet along with any accumulated juices. Gently toss everything together for 1-2 minutes until heated through and every piece is coated in that glossy sauce.

Finish and serve:

Remove from heat immediately and scatter the fresh parsley over the top. Serve right away while the sauce is still velvety and hot, with extra Parmesan at the table for those who cannot resist.

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This recipe has become my secret weapon for dinner parties because everyone assumes I spent hours over the stove. There is something magical about watching friends dig in and seeing their eyes light up at that first creamy, garlicky bite.

Making It Your Own

Once you have the basic technique down, this dish adapts beautifully to whatever you have in the fridge. Sometimes I add sautéed mushrooms or baby spinach to the sauce for extra nutrition and color. The cream sauce is incredibly forgiving and welcomes most vegetables with open arms.

Worth The Splurge

Real Parmesan cheese makes such a difference here, and buying a wedge to grate yourself gives you way better flavor than pre-shredded. The same goes for the cream, trying to substitute with milk results in a sad thin sauce that never quite comes together properly.

Perfecting The Pasta

I have learned that undercooking the tortellini by about a minute from the package directions is ideal since they finish cooking in the hot sauce. The pasta absorbs some of that garlic cream as it sits, making each bite more flavorful than the last.

• Reserve a splash of pasta water before draining in case your sauce needs thinning
• Let the steak rest for 5 minutes while making the sauce for juicier meat
• Warm your serving bowls in the oven so everything stays piping hot

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Whether it is a weeknight treat or weekend dinner party, this Garlic Steak Tortellini delivers that special restaurant experience right in your own kitchen. Sometimes the best meals are the ones that come together almost effortlessly.

Common Recipe Questions

→ What cut of steak works best?

Sirloin is recommended for its balance of tenderness and flavor, but ribeye or strip steak also work beautifully. Cut the steak into uniform 1-inch cubes for even cooking.

→ Can I use dried tortellini instead?

Yes, dried tortellini works—just follow package instructions for cooking time, which may be slightly longer than refrigerated. Adjust timing accordingly.

→ How can I make the sauce thicker?

Simmer the sauce a few minutes longer to reduce, or whisk in a teaspoon of cornstarch mixed with cold cream before adding to the skillet.

→ What vegetables can I add?

Sautéed mushrooms, spinach, or sun-dried tomatoes make excellent additions. Add them while cooking the garlic for extra flavor.

→ Can this be made ahead?

Components can be prepped ahead, but it's best assembled and served immediately. Reheat gently with a splash of cream if needed.

→ What wine pairs well?

A bold red wine like Cabernet Sauvignon or Chianti complements the rich beef and cream sauce beautifully.