Garlic Steak Tortellini (Printer-Friendly)
Juicy steak and cheese tortellini in a luscious garlic cream sauce for a quick weeknight 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
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
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 with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak pieces in a single layer and sear for 2–3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and set aside.
04 - Reduce the heat to medium. Add the unsalted butter to the same skillet, allowing it to melt and foam. Sauté the chopped shallots and minced garlic, stirring frequently, until fragrant and softened, about 1 minute.
05 - Pour the heavy cream into the skillet, stirring to scrape up any browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Gradually stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
07 - Return the cooked tortellini and seared steak pieces to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1–2 minutes until heated throughout.
08 - Transfer to serving plates and sprinkle generously with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The entire thing comes together in about thirty five minutes, which means you can pull it off on a weeknight without breaking a sweat.
- That garlic cream sauce tastes like something you would pay good money for at a neighborhood Italian spot, but you made it in your own kitchen with a handful of humble ingredients.
- It reheats beautifully the next day, assuming there are actually leftovers, which in my experience is a bold assumption.
02 -
- Do not crowd the pan when searing the steak because the pieces will steam instead of browning, and that crust is where half the flavor lives.
- Add the garlic off heat or keep it moving constantly because burnt garlic turns bitter fast and will haunt the entire sauce no matter what else you do right.
03 -
- Let the steak rest for a couple of minutes after searing before returning it to the pan so the juices redistribute instead of running out into the sauce.
- Grate your Parmesan from a wedge right before using it because pre grated cheese contains anti caking agents that make the sauce grainy instead of smooth.