Garlic Steak Tortellini (Printable Version)

Seared steak and cheese tortellini in a creamy garlic Parmesan sauce, ready in 35 minutes.

# 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain thoroughly and set aside.
02 - Pat the sirloin pieces dry and 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 to a plate and tent loosely with foil.
04 - Reduce the heat to medium. Add the butter to the same skillet and let it melt. Sauté the shallots and minced garlic, stirring constantly, until fragrant and softened, about 1 minute.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring 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 velvety.
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, 1 to 2 minutes.
08 - Transfer to warm plates or a serving dish. Sprinkle generously with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The garlic cream sauce comes together in the same pan as the steak, so every drop of flavor stays right where it belongs.
  • It reads like a restaurant dish but honestly takes about half an hour from fridge to fork.
  • That combination of tender beef and pillowy cheese tortellini is the kind of pairing you will crave on random weeknights for years.
02 -
  • Do not crowd the pan when searing steak or it will steam instead of browning, and a soggy crust is a tragedy.
  • The sauce continues 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 the sauce.
  • Taste the sauce for salt before adding the tortellini because the pasta and Parmesan both bring their own seasoning to the party.

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