Garlic Steak Tortellini (Print Version)
Tender steak bites and cheese tortellini in rich garlic cream sauce for an indulgent Italian-American meal.
# What You Need:
→ Beef
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Pasta
04 - 12 oz refrigerated cheese tortellini
→ Sauce
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and set aside.
02 - While the pasta cooks, season the 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 the steak cubes for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak from the skillet and set aside.
04 - In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon butter and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in the heavy cream, stirring to deglaze the pan and incorporate any browned bits. 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 the cooked tortellini and steak back to the skillet. Toss gently to coat everything evenly in the sauce and heat through for 1-2 minutes. Remove from heat, garnish with chopped parsley and extra Parmesan. Serve immediately.
# Insider Tips:
01 -
- Restaurant quality results without leaving your kitchen or spending hours at the stove
- The perfect balance of hearty protein and comforting carbs in one pan
02 -
- Never skip searing the steak in batches, overcrowding the pan creates steam instead of that gorgeous caramelized crust
- The sauce continues thickening off the heat, so pull it a minute earlier than you think you need to
03 -
- Pat the steak completely dry before seasoning, moisture is the enemy of a good sear
- Keep the cream at a gentle simmer, boiling causes the dairy to separate and turn grainy