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Garlic Steak Tortellini

Garlic steak tortellini with seared steak strips and cheesy tortellini tossed in a rich garlic butter sauce, finished with grated parmesan. Quick one-pan method delivers tender pasta and a lightly thickened, silky coating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Garlic Steak Tortellini
  • 1 lb sirloin steak Sliced thin against the grain.
  • 20 oz refrigerated cheese tortellini Cook according to package directions.
  • 5 tbsp butter Divided use for searing and sauce.
  • 5 garlic cloves Minced.
  • 0.5 cup beef broth
  • 0.25 cup heavy cream
  • 0.5 cup parmesan cheese Grated.
  • 1 tsp Italian seasoning
  • 0.01 salt To taste; for seasoning pasta water and steak.
  • 0.01 cracked black pepper To taste; for seasoning steak.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring a pot of salted water to a boil and cook the refrigerated cheese tortellini according to package directions. Drain and set aside.
Sear the steak
  1. Season the sirloin steak strips generously with salt and cracked black pepper. Heat 2 tablespoons butter in a large skillet over high heat and sear for 2–3 minutes until browned, then set aside.
Make the garlic butter sauce
  1. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the beef broth and heavy cream to the skillet and simmer for 2–3 minutes until slightly thickened. Keep the sauce at a gentle simmer.
Combine and serve
  1. Return the seared steak strips and drained tortellini to the skillet. Add the Italian seasoning and parmesan and toss to coat until glossy and evenly combined.
  2. Serve immediately, topped with fresh parsley. Finish with any extra cracked black pepper if desired.

Notes

Pro tip: slice the sirloin thin against the grain so the 2–3 minute sear stays tender, then toss right away so the garlic butter clings to the tortellini. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of beef broth until warmed through. Freezing is not recommended because cream and tortellini texture can change. For a lighter option, use half-and-half in place of heavy cream and add a few extra tablespoons of parmesan to keep the sauce flavorful.