Garlic Steak Tortellini (Printable Version)

Succulent steak bites and cheese tortellini in a velvety garlic Parmesan cream sauce for a satisfying dinner.

# What You'll 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

→ Seasonings & 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 through a strainer 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 to 3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and rest.
03 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt, swirling to coat the pan. Sauté the minced shallots and garlic, stirring frequently, until softened and fragrant, about 1 minute.
04 - Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Gradually stir in the grated Parmesan cheese, whisking continuously until fully melted and the sauce is silky smooth.
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 to 2 minutes. Garnish with chopped fresh parsley and serve immediately.

# Expert Hints:

01 -
  • The garlic cream sauce clings to every fold of the tortellini like it was made for nothing else.
  • It feels like a weekend splurge but comes together fast enough for a Tuesday.
  • That moment when you toss everything together and the sauce goes glossy is pure kitchen magic.
02 -
  • Do not crowd the pan when searing steak or it will steam instead of brown and you will lose that caramelized crust.
  • Let the cream simmer until it visibly thickens before adding cheese, otherwise the sauce stays thin and watery.
03 -
  • Pat the steak pieces completely dry before seasoning because moisture is the enemy of a good sear.
  • Take the skillet off the heat for thirty seconds before adding garlic to prevent burning.

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