Garlic Steak Tortellini (Printable Version)

Seared steak and cheese tortellini in a rich garlic Parmesan cream sauce for a quick weeknight dinner.

# What You'll Need:

→ Meats

01 - 12 oz sirloin steak, cut into bite-sized pieces

→ Pasta

02 - 14 oz refrigerated cheese tortellini

→ Aromatics

03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots

→ Dairy & Fats

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese

→ Vegetables & Herbs

09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain thoroughly and set aside.
02 - Pat the sirloin pieces dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2–3 minutes per side until a golden crust forms and the meat reaches desired doneness. Transfer to a plate and tent loosely with foil.
03 - Reduce the skillet heat to medium. Add the unsalted butter and allow it to melt and foam. Add the minced shallots and garlic, stirring frequently for about 1 minute until fragrant and softened, taking care not to brown the garlic.
04 - Pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Stir to combine and bring to a gentle simmer. Cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Gradually whisk in the grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth and velvety.
06 - Return the seared steak and cooked tortellini to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1–2 minutes until heated through.
07 - Transfer to serving plates and sprinkle generously with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like something you would order at a cozy Italian bistro but comes together in about half an hour on your own stove.
  • The garlic cream sauce clings to every fold of the tortellini, making each bite ridiculously comforting without needing a dozen ingredients.
02 -
  • Do not crowd the skillet when searing the steak or the pieces will steam instead of browning, which I learned the hard way after a soggy batch.
  • Grating your own Parmesan from a block instead of using the pre shredded kind prevents the sauce from turning grainy.
03 -
  • Let the steak rest for a couple minutes after searing so the juices redistribute instead of running out when you bite in.
  • Keep a little pasta water on hand in case the sauce gets too thick, a splash loosens it right up without diluting the flavor.

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