GARLIC STEAK TORTELLINI ULTIMATE RECIPE

Imagine tender steak bites, perfectly garlicky, nestled amongst plump cheese tortellini, all coated in a luscious, creamy sauce that clings to every nook and cranny. That’s Garlic Steak Tortellini, and it’s about to become your new weeknight obsession. Prepare to be amazed by how simple ingredients can transform into a dish that tastes like it came straight from a fancy Italian restaurant, a culinary masterpiece you can create yourself – I promise!

The Star Players: Your Garlic Steak Tortellini Ingredients

For the Steak:

• 1 pound sirloin steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Tortellini:

• 20 ounces cheese tortellini (fresh or frozen)

For the Garlic Cream Sauce:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Steak:

1. In a medium bowl, toss the steak cubes with olive oil, minced garlic, Italian seasoning, salt, and pepper. Make sure each piece is nicely coated; this is where the flavor party starts!
2. Heat a large skillet over medium-high heat. Add the steak cubes and cook for 5-7 minutes, or until browned on all sides and cooked to your desired doneness. Don’t overcrowd the pan! If needed, cook in batches to ensure even browning. Undercooking slightly is better – it will continue to cook in the sauce later.
3. Remove the steak from the skillet and set aside. Tent it with foil to keep it warm and juicy – nobody wants cold steak!

Cooking the Tortellini:

1. While the steak is cooking, bring a large pot of salted water to a boil. Salt is key here – it seasons the tortellini from the inside out.
2. Add the tortellini to the boiling water and cook according to package directions. Usually, this is just a few minutes until they float to the surface.
3. Drain the tortellini and set aside. Don’t rinse them! We want that starchy water to help the sauce cling.

Crafting the Garlic Cream Sauce:

1. In the same skillet you cooked the steak in (don’t wash it – all those browned bits are flavor gold!), melt the butter over medium heat.
2. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. We want that sweet, aromatic garlic essence.
3. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
4. Stir in the Parmesan cheese until melted and smooth. This is what gives the sauce that rich, cheesy goodness.
5. Season with salt and pepper to taste. Remember, taste as you go! You might need a little more salt depending on your preference.

Bringing It All Together:

1. Add the cooked tortellini and steak to the skillet with the garlic cream sauce. Gently toss to coat everything evenly. Make sure every tortellini is swimming in that creamy goodness!
2. Stir in the chopped fresh parsley. This adds a pop of freshness and color.
3. Serve immediately and garnish with extra Parmesan cheese and parsley, if desired. Get ready to devour this masterpiece!

Troubleshooting Time: Common Questions & Solutions

“My sauce is too thin!”

No worries! If your sauce isn’t thickening up, you can try a few things. First, make sure you’re simmering it over low heat, not high heat. High heat will just cause the cream to reduce too quickly and potentially scald. If that doesn’t work, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the sauce. Simmer for a minute or two until thickened.

“My steak is tough!”

The key to tender steak is using a good cut of meat and not overcooking it. Sirloin is a good choice, but you can also use ribeye or New York strip. Make sure you don’t overcrowd the pan when cooking the steak, as this will lower the temperature and cause it to steam instead of sear. Also, letting the steak rest before cutting it helps to retain the juices.

“Can I use a different kind of cheese?”

Absolutely! While Parmesan is classic, you can experiment with other hard cheeses like Pecorino Romano or Asiago. Just make sure it’s a cheese that melts well and has a good flavor.

Variations to Make It Your Own

Spice It Up:

Add a pinch of red pepper flakes to the sauce for a little kick. Or, if you’re feeling adventurous, try adding a chopped jalapeño to the skillet when you cook the garlic.

Veggie Boost:

Sauté some chopped mushrooms, spinach, or sun-dried tomatoes and add them to the sauce along with the tortellini and steak. This is a great way to sneak in some extra nutrients.

Wine Pairing:

A dry red wine like Chianti or Cabernet Sauvignon would pair perfectly with this Garlic Steak Tortellini. The tannins in the wine will cut through the richness of the sauce and complement the steak.

Make-Ahead Magic: Tips for Prepping in Advance

Want to get ahead of the game? You can definitely prep some of the components of this dish in advance. The steak can be cooked and stored in the refrigerator for up to 2 days. The garlic cream sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently before adding the tortellini and steak. I wouldn’t recommend cooking the tortellini ahead of time, as it can become mushy.

More Delicious Dinner Ideas You’ll Love

If you’re a fan of creamy pasta dishes, you absolutely need to try Garlic Parmesan Chicken Pasta. It’s another quick and easy weeknight meal that’s sure to please. Or, for something a little different, check out Slow Cooker Philly Cheesesteak Tortellini – a comforting and flavorful dish that’s perfect for a cozy night in. And, if you’re looking for the ultimate indulgence, you can’t go wrong with Creamy Marry Me Tortellini. It’s so good, it might just get you a proposal! If you want a recipe using similar ingredients, check out the Steak Tortellini, and for a simpler side dish, consider Garlic Parmesan Pasta Perfection. And for a sweet treat, Cream Cheese Caramel Apple Dip.

Garlic Steak Tortellini: Your New Favorite Dinner

So there you have it – a restaurant-worthy Garlic Steak Tortellini recipe that you can easily make in your own kitchen. With tender steak, cheesy tortellini, and a luscious garlic cream sauce, this dish is sure to become a family favorite. Don’t be afraid to experiment with different variations and make it your own. And most importantly, enjoy the process! Happy cooking!

Lady Maria

Garlic Steak Tortellini

This Garlic Steak Tortellini recipe features tender steak bites and cheesy tortellini coated in a creamy garlic sauce. It’s a restaurant-quality meal that’s easy to make at home, perfect for a satisfying weeknight dinner. The combination of flavors and textures will surely become a new family favorite.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound sirloin steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 8 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 20 ounces cheese tortellini fresh or frozen
• 2 tablespoons butter
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt to taste
• Pepper to taste
• Salt for pasta water

Equipment

• medium bowl
• large skillet
• Large Pot
• Colander
• tongs
• Measuring spoons
• Measuring cups
• knife
• Cutting board

Method

 

1. In a medium bowl, toss the steak cubes with olive oil, minced garlic (4 cloves), Italian seasoning, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add the steak cubes and cook for 5-7 minutes, or until browned on all sides and cooked to your desired doneness. Cook in batches to avoid overcrowding.
3. Remove the steak from the skillet and set aside, tenting it with foil to keep it warm.
4. Bring a large pot of salted water to a boil.
5. Add the tortellini to the boiling water and cook according to package directions, usually until they float to the surface.
6. Drain the tortellini and set aside.
7. In the same skillet you cooked the steak in, melt the butter over medium heat.
8. Add the minced garlic (4 cloves) and cook for 1-2 minutes, or until fragrant, being careful not to burn it.
9. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly, stirring occasionally.
10. Stir in the Parmesan cheese until melted and smooth.
11. Season with salt and pepper to taste.
12. Add the cooked tortellini and steak to the skillet with the garlic cream sauce. Gently toss to coat everything evenly.
13. Stir in the chopped fresh parsley.
14. Serve immediately and garnish with extra Parmesan cheese and parsley, if desired.

Notes

If the sauce is too thin, simmer it over low heat or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). For tender steak, use a good cut of meat and don’t overcook it. Sirloin, ribeye, or New York strip are good choices. You can substitute Parmesan cheese with other hard cheeses like Pecorino Romano or Asiago. For a spicy variation, add a pinch of red pepper flakes to the sauce. For a veggie boost, sauté mushrooms, spinach, or sun-dried tomatoes and add them to the sauce. Cooked steak can be stored in the refrigerator for up to 2 days. The garlic cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the tortellini and steak.