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Steak tortellini, a savory pasta dish featuring tender steak filling, is showcased as the article's featured image.
Isabella

Quick Steak Tortellini

This Steak Tortellini recipe delivers a restaurant-quality experience in your own kitchen. Tender steak and cheesy tortellini are coated in a rich, creamy sauce for a quick and easy weeknight meal. Customize it with your favorite vegetables, cheeses, and spices for a truly personalized dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 20 ounces refrigerated cheese tortellini
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry white wine optional
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • medium bowl
  • Large skillet or cast-iron pan
  • Cooking spoon or spatula
  • Pot
  • Colander
  • Measuring spoons
  • Measuring cups

Method
 

  1. In a medium bowl, toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure each piece is nicely coated.
  2. Heat a large skillet or cast-iron pan over medium-high heat.
  3. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until nicely browned but still slightly pink inside. Don't overcook, or it will be tough!
  4. Remove the steak from the skillet and set aside.
  5. In the same skillet, melt the butter over medium heat.
  6. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
  7. Pour in the heavy cream and bring to a simmer.
  8. Stir in the Parmesan cheese, white wine (if using), and red pepper flakes (if using). Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  9. Season with salt and pepper to taste.
  10. While the sauce is simmering, cook the tortellini according to package directions. Usually, this involves boiling them in salted water until they float to the surface and are tender.
  11. Drain the tortellini and add them to the skillet with the creamy sauce.
  12. Gently toss to coat the tortellini evenly with the sauce.
  13. Add the cooked steak to the skillet and toss again to combine.
  14. Serve immediately, garnished with fresh parsley.

Notes

Don't overcrowd the pan when searing the steak to ensure proper browning. Use a meat thermometer to avoid overcooking the steak, aiming for 130-135°F for medium-rare. Let the steak rest briefly before cutting for optimal tenderness. Feel free to add vegetables like mushrooms, onions, or spinach to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of milk or cream if needed.