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Garlic Steak Tortellini

Garlic steak tortellini made with cheese-filled tortellini tossed with seared steak strips in a rich garlic butter sauce. Quick one-pan pasta dinner with creamy broth sauce and generously grated parmesan over the top.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Garlic Steak Tortellini Components
  • 1 lb sirloin steak Sliced thin against the grain.
  • 20 oz refrigerated cheese tortellini Cheese-filled tortellini, cooked according to package directions.
  • 5 tbsp butter Divided; use part for searing steak and part for the garlic sauce.
  • 5 garlic cloves Minced.
  • 0.5 cup beef broth For the creamy garlic sauce base.
  • 0.25 cup heavy cream Adds richness to the sauce.
  • 0.5 cup parmesan cheese Grated, for tossing and topping.
  • 1 tsp Italian seasoning Seasoning for the final toss.
  • salt To taste.
  • cracked black pepper To taste.
  • fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring a pot of salted water to a rolling boil and cook refrigerated cheese tortellini according to package directions until tender. Drain and set aside so it’s ready to toss with the steak and sauce.
Sear the steak
  1. Season the steak strips generously with salt and cracked black pepper. Use this immediately so the seasoning stays on the surface before cooking.
  2. Heat 2 tablespoons butter in a large skillet over high heat, then sear steak strips for 2–3 minutes until browned. Transfer the steak to a plate or bowl and set aside.
Make the garlic butter sauce
  1. In the same skillet, melt the remaining butter over medium heat, then add minced garlic and cook for 1 minute until fragrant. Keep the heat steady so the garlic doesn’t brown too quickly.
  2. Add beef broth and heavy cream to the skillet and simmer for 2–3 minutes until slightly thickened. Scrape up any browned bits to build flavor.
Combine and serve
  1. Return steak and tortellini to the skillet, then add Italian seasoning and parmesan. Toss to coat until the pasta is glossy and the cheese melts into the sauce.
  2. Serve immediately topped with fresh parsley. Finish with a quick visual check for even coating and a light, creamy pool in the bottom of the bowl.

Notes

Pro tip: slice the sirloin thin against the grain so it sears fast and stays tender. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because tortellini can soften after thawing. For a lighter option, use half-and-half in place of heavy cream.