Garlic Steak Tortellini (Print View)

Juicy steak bites and cheese tortellini smothered in a creamy garlic Parmesan sauce.

# Ingredient List:

→ Meats

01 - 14 oz sirloin steak, cut into bite-sized pieces

→ Pasta

02 - 14 oz refrigerated cheese tortellini

→ Vegetables & Herbs

03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped

→ Dairy

05 - 2 tbsp unsalted butter
06 - ½ cup heavy cream
07 - ½ cup grated Parmesan cheese

→ Pantry

08 - 2 tbsp olive oil
09 - Salt and fresh ground black pepper, to taste

# How to Make:

01 - Season the steak pieces generously with salt and pepper on all sides.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove steak from the skillet and set aside.
03 - In the same skillet, add the remaining olive oil and butter over medium heat. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
05 - Meanwhile, cook the tortellini in a large pot of salted boiling water according to package instructions. Drain well.
06 - Add the cooked tortellini to the garlic cream sauce, tossing to coat evenly. Return the steak pieces to the skillet and gently stir everything together. Cook for 1–2 minutes, allowing the flavors to meld.
07 - Garnish with fresh chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The creamy garlic sauce clings to every fold of the cheese tortellini like it was meant to be there all along.
  • It transforms simple sirloin into something that tastes like you spent hours at the stove when really it barely takes half an hour.
02 -
  • Do not move the steak pieces around while they sear because patience is what creates that deep brown crust.
  • Grating your own Parmesan from a block instead of using the green canister makes the sauce impossibly smooth.
03 -
  • Let the steak rest for a few minutes after searing before adding it back so the juices redistribute and every bite stays tender.
  • The cream sauce will continue to thicken off the heat so pull it from the stove just before you think it looks ready.

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