Creamy Garlic Steak Tortellini
There are some weeknights when the thought of cooking a complicated meal feels like a monumental task. This Creamy Garlic Steak Tortellini is my answer to those nights. It’s a hearty, comforting pasta dish that wraps you in a warm hug, combining tender steak bites and pillowy cheese tortellini in a sauce so good, you’ll want to scrape the pan clean.
Equipment
- large pot
- Skillet
- paper towels
- Small bowl
Ingredients
Ingredients
- 20 oz fresh cheese tortellini
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Red pepper flakes (optional)
- Cracked black pepper (optional)
Instructions
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Pat steak bites dry and toss with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 1-2 minutes per side until browned. Remove from skillet and set aside.
- Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- Whisk in heavy cream and whole milk. Bring to a simmer, then reduce heat to low.
- Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked tortellini and seared steak back to the skillet. Stir to coat and allow to warm through for 1-2 minutes.
- Serve immediately, garnished with fresh parsley and optional red pepper flakes.
Notes
Pat steak dry for a good sear. Do not overcrowd the pan when searing steak; work in batches if needed. Be careful not to burn the minced garlic. Use a hot pan for searing steak to get a deep crust. Freshly grated Parmesan is recommended for a smooth sauce. Do not overcook tortellini as it will cook more in the sauce. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk/cream, avoid microwave. Consider adding sautéed mushrooms or spinach, deglazing the pan with wine/broth, or a squeeze of lemon juice for variations.