Garlic Steak Tortellini

My husband actually requested this for his birthday dinner instead of going out to eat.

The first time I made this, my kitchen smelled so incredible that my neighbors texted to ask what I was cooking.

Ingredients

• 1 lb sirloin steak: Cut into cubes for quick cooking and maximum tenderness in every bite
• 1/2 tsp salt and pepper: Simple seasoning that lets the beef shine
• 12 oz refrigerated cheese tortellini: The cheese-filled centers make every bite satisfying
• 2 tbsp unsalted butter: Divided use creates the perfect base for searing and sauce
• 4 cloves garlic, minced: Fresh garlic is nonnegotiable for that authentic flavor
• 1 cup heavy cream: Creates the luxuriously rich and velvety sauce
• 1/2 cup grated Parmesan cheese: Adds salty depth and helps thicken the cream
• 1/2 tsp dried Italian herbs: Oregano and basil bring classic Italian flavor
• 1/4 tsp crushed red pepper flakes: Optional but adds a gentle warmth that balances the cream
• 2 tbsp fresh parsley, chopped: Brings brightness and color to the rich dish

Instructions

Cook the tortellini:

Bring a large pot of salted water to boil and cook tortellini according to package directions until perfectly al dente

Season the steak:

While pasta cooks, sprinkle steak cubes generously with salt and pepper on all sides

Sear the beef:

Heat a large skillet over medium-high heat, add 1 tablespoon butter, then sear steak for 2 to 3 minutes per side until browned

Build the sauce base:

Reduce heat to medium, add remaining butter and garlic to the same skillet, sautéing for 1 minute until fragrant

Create the cream sauce:

Pour in heavy cream while stirring to scrape up browned bits, then add Parmesan, herbs, and red pepper flakes

Bring it all together:

Add cooked tortellini and steak back into the skillet, tossing gently until everything is coated and heated through

Finish and serve:

Remove from heat and sprinkle with fresh parsley and extra Parmesan before serving immediately

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This recipe has become our go-to for celebration dinners at home, pairing perfectly with a good red wine and candlelight.

Choosing the Right Cut

Sirloin offers the best balance of tenderness and flavor for this dish, though ribeye works beautifully if you want extra richness.

Perfecting the Sauce

The cream sauce comes together quickly, so have all ingredients measured and ready before you start cooking.

Make It Your Own

Adding vegetables like sautéed mushrooms or spinach brings color and nutrition without compromising the rich flavor.

• Sliced cremini mushrooms cook down beautifully in the cream sauce
• Fresh spinach wilts in just seconds at the very end
• Sun-dried tomatoes add a burst of tangy sweetness

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This is the kind of comfort food that makes any Tuesday feel like a special occasion.

Recipe FAQs

→ What cut of steak works best?

Sirloin is recommended for its balance of tenderness and flavor. Ribeye or strip steak make excellent substitutes if preferred. Cut the steak into uniform 1-inch cubes for even cooking.

→ Can I use dried tortellini instead?

Yes, dried tortellini works well—just follow package instructions for cooking time, which may be slightly longer than refrigerated varieties.

→ How do I prevent the cream sauce from separating?

Keep the heat at medium or lower when adding the cream. Avoid boiling vigorously, and stir continuously while the sauce simmers to maintain a smooth, emulsified texture.

→ What vegetables can I add?

Sautéed mushrooms or spinach blend beautifully into the cream sauce. Broccoli florets or sun-dried tomatoes also complement the flavors while adding color and nutrients.

→ Can I make this ahead?

The components can be prepared separately in advance—cook the steak and tortellini, then store refrigerated. Reheat gently with the cream sauce just before serving, adding a splash of cream if needed to loosen the sauce.

→ What wine pairs well?

A bold red wine like Cabernet Sauvignon, Merlot, or Chianti stands up beautifully to the rich flavors. For white wine lovers, an oaky Chardonnay complements the creamy elements.