Creamy Garlic Steak Tortellini
Creamy garlic steak tortellini is a comforting, restaurant-worthy pasta dish featuring juicy steak bites, cheese tortellini, and a luscious garlic cream sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 8 oz sirloin steak, ribeye, or strip steak (trimmed and cut into bite-sized pieces)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 10 oz refrigerated cheese tortellini (or frozen)
- 3 tbsp unsalted butter
- 5 garlic cloves, minced or pressed
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- Chopped fresh parsley or basil (for garnish, optional)
- Extra Parmesan cheese (for serving)
Instructions
- Pat steak dry with paper towels. Season all sides with kosher salt and black pepper. Let sit at room temperature for 10-15 minutes.
- Bring a medium saucepan of salted water to a boil. Add cheese tortellini and cook according to package directions (2-4 minutes for fresh, 5-6 for frozen). Reserve 1/4 cup pasta water, then drain tortellini and set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak pieces in a single layer (work in batches if needed). Cook 2-3 minutes per side for medium-rare. Transfer steak to a plate and let rest.
- Reduce skillet heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine and scraping up browned bits from the pan.
- Stir in grated Parmesan, Italian seasoning, and red pepper flakes if using. Simmer 2-3 minutes until slightly thickened. Add a splash of reserved pasta water if sauce is too thick. Season with salt and pepper to taste.
- Add cooked tortellini and steak (plus any juices) to the skillet. Toss gently to coat in the sauce and heat through for 1-2 minutes.
- Sprinkle with chopped parsley or basil and extra Parmesan. Serve immediately.
Notes
Let the steak rest before slicing to keep it juicy. Don’t overcrowd the pan when searing steak. Save some pasta water to help the sauce emulsify. Freshly grated Parmesan melts best. Add veggies like spinach or sun-dried tomatoes for extra nutrition. For gluten-free, use gluten-free tortellini. For dairy-free, substitute coconut cream and vegan cheese.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 650
- Sugar: 3
- Sodium: 900
- Fat: 36
- Saturated Fat: 18
- Carbohydrates: 46
- Fiber: 3
- Protein: 32
Keywords: creamy garlic steak tortellini, steak pasta, 30-minute dinner, easy weeknight meal, garlic cream sauce, Italian pasta, comfort food