Go Back

Garlic Steak Tortellini

Garlic steak tortellini made as a one-pan pasta dinner with browned steak strips tossed through cheesy tortellini in a garlic butter sauce. Refrigerated cheese tortellini gets coated in a parmesan-rich cream sauce, then finished with fresh parsley for a bright top note.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1 lb sirloin steak, sliced thin against the grain
cheese tortellini
  • 20 oz refrigerated cheese tortellini
butter
  • 5 tbsp butter, divided
garlic
  • 5 garlic cloves, minced
beef broth
  • 0.5 cup beef broth
heavy cream
  • 0.25 cup heavy cream
parmesan cheese
  • 0.5 cup parmesan cheese, grated
italian seasoning
  • 1 tsp Italian seasoning
salt
  • 1 Salt and cracked black pepper to taste
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring salted water to a rolling boil and cook refrigerated cheese tortellini according to package directions until tender. Visual cue: tortellini floats when finished; then drain and set aside.
Sear steak
  1. Season the steak strips generously with salt and cracked black pepper. Visual cue: steak surface looks evenly speckled with seasoning.
  2. Heat 2 tablespoons butter in a large skillet over high heat until melted and sizzling. Sear steak strips for 2–3 minutes until browned, then set aside.
Make garlic butter sauce and combine
  1. In the same skillet, melt the remaining butter over medium heat until foamy. Add minced garlic and cook for 1 minute until fragrant.
  2. Add beef broth and heavy cream to the skillet, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
  3. Return steak and tortellini to the skillet and toss to coat in the sauce. Add Italian seasoning and parmesan, then toss again until evenly coated and serve topped with fresh parsley.

Notes

For the richest coating, toss the tortellini in the sauce over the heat for 30–60 seconds so the cheese and butter cling instead of sliding off. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of beef broth or water to loosen. Freezing is not recommended because tortellini and cream sauce can become grainy after thawing. For a lighter option, use half-and-half instead of heavy cream while simmering.