Garlic Steak Tortellini (Printable Version)
Seared steak and cheese tortellini in a rich garlic Parmesan cream 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
# Directions:
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. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2–3 minutes per side until a golden crust forms and the meat reaches your preferred doneness. Transfer to a plate and rest.
03 - Reduce the skillet heat to medium. Melt the butter, then add the minced shallots and garlic. Sauté for about 1 minute, stirring frequently, until fragrant and softened without browning.
04 - Pour in the heavy cream, stirring to deglaze the pan and lift any browned bits. Bring to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Add the grated Parmesan cheese to the simmering cream, stirring continuously until fully melted and the sauce is smooth and glossy.
06 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through for 1–2 minutes. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The garlic cream sauce comes together in the same pan you sear the steak in, so every caramelized bit gets folded back into the finish.
- It feels like something youd order at a trattoria but requires zero culinary training and almost no cleanup.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, leaving you with gray chewy pieces instead of a caramelized crust.
- Grate your own Parmesan from a block because the pre shredded kind has coatings that prevent it from melting smoothly into the sauce.
03 -
- Let the steak pieces sit untouched in the hot pan for the full two to three minutes per side before flipping so a deep golden crust can form.
- A tiny splash of pasta water stirred into the sauce right at the end helps it cling to every fold of the tortellini like magic.