Garlic Steak Tortellini (Printable)
Steak bites and cheese tortellini in a garlic cream sauce, ready in 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
→ Seasonings & 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 through a strainer 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 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 rest.
03 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt. Sauté the finely chopped shallots and minced garlic, stirring frequently, until softened and fragrant, about 1 minute.
04 - Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
06 - Return the drained tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through, about 1–2 minutes.
07 - Transfer to warmed plates and sprinkle generously with chopped fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The entire meal lands on the table in about 35 minutes, which makes it a legitimate weeknight option that tastes like you spent hours.
- That garlic cream sauce clings to every fold of the tortellini and turns something simple into pure comfort.
- Searing the steak separately means you get a beautiful crust instead of grey, steamed meat.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, and you will lose that beautiful caramelized crust.
- The sauce will continue to thicken off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
- Let the steak rest for at least three minutes after searing so the juices redistribute instead of running out into your sauce.
- Grate the Parmesan as finely as you can because pre shredded cheese contains anti caking agents that make the sauce grainy.