Garlic steak tortellini

This garlic steak tortellini is perfect for nights when you want something rich and satisfying but still simple enough to make after work. The creamy sauce with tender steak and cheesy tortellini combines comfort and flavor without requiring complicated steps.

I threw this together after a long day and it quickly became a favorite for both weeknight dinners and casual weekend meals

Ingredients

• Ribeye sirloin or strip steak: thinly sliced for quick cooking and rich flavor choosing well marbled cuts gives you better tenderness
• Refrigerated cheese tortellini: cooks fast and adds wonderful cheesy pockets pick fresh from the refrigerated section for best texture
• Garlic: minced for that punch of aromatic depth fresh garlic really makes the difference here
• Unsalted butter and extra virgin olive oil: for a balanced base use good quality olive oil for smooth flavor
• Heavy cream: to create the luscious sauce opt for full fat for richness
• Beef broth: adds meaty flavor to the sauce choose low sodium to control salt levels
• Parmesan cheese: freshly grated melts perfectly and gives nutty umami notes
• Italian seasoning: a blend of herbs boosts complexity use a fresh or high quality mix
• Salt and pepper: to taste seasoning enhances all the flavors
• Fresh parsley for garnish: brightens the dish and adds a touch of color

Instructions

Build The Pasta:

Bring a medium saucepan of salted water to a rolling boil. Add the refrigerated tortellini and cook according to package instructions usually three to four minutes until tender but not mushy. Drain well and toss lightly with olive oil to prevent sticking if you like. Set aside.

Prepare The Steak:

Pat your chosen steak dry with paper towels to ensure proper browning. Season both sides with salt and pepper. Slice thinly against the grain or cube if you are using leftovers. This ensures tender bites.

Sear The Steak:

Heat butter and olive oil together over medium high heat in a large skillet until melted and shimmering. Add the steak in a single layer making sure not to crowd the pan. Cook about two minutes per side until browned but not fully cooked through. Transfer the steak to a plate and do not clean the pan as the browned bits add flavor.

Sauté The Garlic:

Reduce heat to medium and add minced garlic to the skillet. Stir it constantly for about thirty seconds until fragrant but not browned to avoid bitterness.

Deglaze And Simmer:

Pour in the beef broth scraping up the browned fond on the pan bottom to incorporate that savory flavor into your sauce. Let it simmer for about one minute to reduce slightly.

Add Cream And Season:

Add heavy cream and Italian seasoning to the skillet. Stir gently and allow the sauce to bubble for two to three minutes until it thickens a bit and combines evenly.

Incorporate Cheese:

Sprinkle grated parmesan into the sauce stirring until it melts completely giving a smooth cheesy texture. Taste and adjust salt and pepper as needed for balance.

Combine All Elements:

Return the drained tortellini and seared steak back into the skillet. Toss gently so everything is coated evenly with the sauce. Warm through for about one minute so the flavors marry.

Serve:

Spoon onto plates and sprinkle extra parmesan and fresh parsley on top if you want a fresh pop of color and brightness. Serve immediately while warm and luscious.

My family always remembers the nights I made this and it became a quick favorite everyone requested again.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within two days. The sauce can thicken as it chills so reheat gently with a splash of broth or cream to loosen it up.

Ingredient Swaps

You can swap steak with chicken breast or thighs for a lighter version. If you want a vegetarian take, replace the beef broth with vegetable broth and use mushroom or sun dried tomato tortellini.

Serving Ideas

Serve with a simple side salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread also pairs perfectly to scoop up the creamy sauce.

This garlic steak tortellini balances rich flavors with simple steps and quick preparation for an indulgent weeknight meal.

Frequently Asked Recipe Questions

→ What cut of steak works best for this dish?

Lean, tender cuts like ribeye, sirloin, or strip steak work well, as they cook quickly and complement the creamy sauce.

→ Can I use dried tortellini instead of refrigerated?

Dried tortellini can be used but may require a longer boiling time following package instructions before combining with the sauce.

→ How do I prevent the steak from becoming tough?

Slicing steak thinly against the grain and cooking it quickly over medium-high heat preserves tenderness and flavor.

→ Is it necessary to use beef broth in the sauce?

Beef broth adds depth and richness; however, vegetable broth can be substituted for a lighter flavor if desired.

→ How can I adjust the sauce thickness?

Simmer the sauce a bit longer to thicken or add a splash more cream or broth to loosen the consistency as preferred.

→ What garnishes complement the dish?

Fresh parsley and extra grated Parmesan enhance color and add a fresh, savory note to finish the dish.