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Featured image of delicious Garlic Steak Tortellini, a creamy and flavorful pasta dish.
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
Cook Time 25 minutes
Total Time 40 minutes
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.