Garlic Steak Tortellini (Printable)
Steak bites and cheese tortellini in a rich garlic Parmesan cream sauce, ready in just 35 minutes.
# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions 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 pieces in a single layer and sear for 2–3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and tent loosely with foil.
03 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt until foaming. Add the minced shallots and garlic, stirring frequently, and cook for about 1 minute until fragrant and softened, being careful not to let the garlic brown.
04 - Pour the heavy cream into the skillet, scraping up any browned bits from the bottom of the pan. Stir to combine and bring the mixture to a gentle simmer. Cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Gradually stir in the grated Parmesan cheese, continuing to stir until it is fully melted and the sauce is smooth and velvety.
06 - Return the cooked tortellini and seared steak pieces to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1–2 minutes over low heat just until everything is warmed through.
07 - Transfer to warm serving plates or a large serving bowl. Sprinkle generously with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The garlic cream sauce clings to every fold of tortellini like it was born to be there.
- It feels like a steakhouse dinner but comes together in about thirty minutes.
- Secaring the steak in the same pan builds layers of flavor with almost no extra effort.
02 -
- Do not overcrowd the pan when searing steak, or it will steam instead of developing that beautiful crust.
- Room temperature steak sears more evenly than cold steak straight from the fridge.
03 -
- Let the steak rest for at least three minutes before returning it to the pan so it stays juicy inside.
- Grate your own Parmesan from a wedge rather than using the shelf stable kind, because the difference in how it melts is dramatic.