Garlic Steak Tortellini (Print View)
Steak bites and cheese tortellini tossed in a rich garlic cream sauce with Parmesan for a quick dinner.
# What You 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 Steps:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until tender. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer, working in batches if needed. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the steak reaches your preferred doneness. Transfer the steak to a plate and set aside.
04 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt. Sauté the chopped shallots and minced garlic, stirring constantly, for about 1 minute until fragrant and softened.
05 - Pour in the heavy cream, stirring to combine with the aromatics. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and glossy.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through for 1 to 2 minutes.
08 - Sprinkle generously with chopped fresh parsley. Serve immediately while hot.
# Expert Hints:
01 -
- The whole thing lands on the table in about 35 minutes, which means you can pull it off even on your busiest evenings.
- That garlic cream sauce clings to every fold of tortellini and makes each bite feel like something from a neighborhood trattoria.
02 -
- Do not crowd the pan when searing steak or the pieces will steam instead of brown, and that caramelized crust is where half the flavor lives.
- Keep the garlic moving once it hits the butter because burnt garlic turns bitter fast and will pull the whole sauce in the wrong direction.
03 -
- Let the steak pieces sit undisturbed in the hot pan for the full 2 minutes before flipping so a real crust has time to form.
- A tiny splash of the starchy tortellini cooking water added to the cream sauce can rescue it if it tightens up too much before serving.