Garlic Steak Tortellini (Printable)
Tender steak and cheesy tortellini in a rich garlic cream sauce.
# 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 - Prepare the cheese tortellini according to the instructions on the package. Once fully cooked, drain the water thoroughly and set the pasta aside.
02 - Generously season the bite-sized sirloin steak pieces with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak pieces and sear for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
04 - Reduce the skillet heat to medium. Add the unsalted butter, then sauté the chopped shallots and minced garlic until fragrant, approximately 1 minute.
05 - Pour the heavy cream into the skillet, stirring constantly to combine with the aromatics. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes until the sauce thickens slightly.
06 - Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
07 - Return the cooked tortellini and seared steak to the skillet. Toss everything gently to coat evenly in the garlic cream sauce and heat through for 1–2 minutes. Sprinkle with chopped fresh parsley before serving.
# Expert Hints:
01 -
- The sauce clings to every ridged surface of the tortellini for maximum flavor impact.
- It transforms affordable cuts of meat into a restaurant quality dish in under thirty minutes.
02 -
- Do not overcrowd the pan when searing the steak or it will steam instead of brown.
- Grate your own parmesan cheese because pre shredded varieties often contain anti caking agents that prevent smooth melting.
03 -
- Let the steak rest for a few minutes after searing to lock in those juices.
- Keep the heat on medium when adding the garlic so it does not turn bitter and brown.