Garlic Steak Tortellini (Print Version)

Tender seared steak and cheese tortellini in a rich garlic cream sauce. Ready in 35 minutes.

# What You'll Need:

→ Beef

01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Pasta

04 - 12 oz refrigerated cheese tortellini

→ Sauce

05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
02 - Season steak cubes with salt and pepper.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear steak cubes for 2-3 minutes per side until browned. Remove and set aside.
04 - Reduce heat to medium. Add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
05 - Pour in heavy cream, stirring to deglaze the pan. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until slightly thickened.
06 - Add cooked tortellini and steak back to the skillet. Toss gently to coat in the sauce and heat through for 1-2 minutes.
07 - Remove from heat. Garnish with chopped parsley and extra Parmesan. Serve immediately.

# Expert Tips:

01 -
  • Restaurant quality cream sauce comes together in minutes without any fancy techniques
  • The seared steak stays tender while adding that satisfying beefy richness pasta sometimes lacks
02 -
  • Overcrowding the steak in the pan causes steam instead of searing, so work in two batches if your skillet looks jammed
  • The sauce thickens fast once the pasta goes in, so don't walk away during that final toss together
03 -
  • Pat your steak cubes completely dry before seasoning for the best possible sear
  • Let the sauce simmer for an extra minute if it feels too thin, but remember it thickens more as it cools

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