Garlic Steak Tortellini (Printable)
Tender steak bites and cheese tortellini in rich garlic cream sauce
# What You'll Need:
→ Beef
01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Pasta
04 - 12 ounces refrigerated cheese tortellini
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon crushed red pepper flakes
11 - Salt and pepper, to taste
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Extra Parmesan cheese, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain thoroughly and set aside.
02 - While the pasta cooks, season the steak cubes generously with salt and pepper on all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear the steak cubes for 2 to 3 minutes per side until well-browned and cooked to desired doneness. Remove from skillet and set aside.
04 - Reduce heat to medium. Add the remaining 1 tablespoon butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in the heavy cream, stirring to deglaze the pan and incorporate any browned bits. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2 to 3 minutes until slightly thickened.
06 - Add the cooked tortellini and seared steak back to the skillet. Toss gently to coat everything evenly in the sauce and heat through for 1 to 2 minutes. Remove from heat, garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
# Expert Hacks:
01 -
- The combination of tender steak and creamy tortellini feels like something youd order at a fancy Italian restaurant but comes together in under 40 minutes
- Every bite balances rich garlic cream sauce with perfectly seared beef and pillowy pasta
02 -
- Do not overcrowd the pan when searing the steak or it will steam instead of getting that gorgeous caramelized crust
- The sauce continues thickening off the heat so remove it a tiny bit earlier than you think you should
03 -
- Ribeye or strip steak work beautifully if you want even more marbling and flavor
- The sauce reheats surprisingly well so do not hesitate to make extra for lunch the next day