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Garlic Steak Tortellini

Rich seared steak tossed with pillowy cheese tortellini in a silky garlic cream sauce, finished with Parmesan and parsley. A comforting, elegant weeknight meal ready in under 45 minutes.

Chef Elena Romano - Head Chef
By Chef Elena Romano
4.8 (152 reviews)
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Delicious Garlic Steak Tortellini - homemade Italian comfort food recipe
Garlic Steak Tortellini - Ready to enjoy

This garlic steak tortellini is a flavorful, slightly indulgent dish that transforms simple ingredients into a satisfying dinner. Tender, seared steak bites get a bright garlic hit and a luscious cream sauce that clings to cheese-filled tortellini. With minimal prep and fast cooking, it’s ideal for weeknights or impressing friends without hours in the kitchen. The contrasting textures—silky sauce, chewy pasta, and caramelized steak—make every forkful rewarding. Fresh parsley and a shower of Parmesan finish the dish, delivering both comfort and a restaurant-quality flair at your table.

Why I Love This Recipe

What makes this recipe stand out is the balance between speed and depth of flavor. Quick-seared steak yields caramelized edges and juicy centers while a simple pan sauce, built from garlic, butter, broth and cream, becomes luxuriously smooth. Store-bought cheese tortellini keeps the meal approachable, while the fresh aromatics—garlic and parsley—brighten the richness. It’s adaptable: swap mushrooms or spinach, choose chicken instead of steak, or use low-fat dairy for a lighter take. Perfect for busy cooks who crave a comforting, elevated pasta without lengthy prep or obscure ingredients.

Step-by-step preparation of Garlic Steak Tortellini showing ingredients and initial cooking steps
Preparing the ingredients
Cooking process for Garlic Steak Tortellini showing technique and proper timing
During the cooking process

What You Need From Your Kitchen

Large Skillet

Necessary for searing steak and simmering sauce in one pan — helps build fond for flavor and saves cleanup

Tongs

For turning steak pieces and retrieving pasta gently without tearing the tortellini

Saucepan

To cook tortellini separately to perfect al dente texture before combining

Microplane or Grater

For fresh Parmesan which melts nicely into the sauce and enhances flavor

Perfect Pairings

Arugula Salad with Lemon Vinaigrette

Peppery arugula and bright lemon cut through the cream for a refreshing contrast

Crispy Garlic Bread

Crunchy, buttery bread soaks up extra sauce and adds comforting texture

Chianti or Medium-Bodied Red Wine

A fruity, lightly tannic wine complements the seared beef and creamy sauce

Steamed Broccolini

Adds a slightly bitter, vegetal note and keeps the meal balanced and not overly heavy

Perfectly cooked Garlic Steak Tortellini served and ready to eat - final result
The perfect finished result

Pro Tips

  • Slice your steak into uniform cubes so they cook evenly and come out tender throughout.
  • High heat is essential for a good sear; ensure the pan is hot and avoid overcrowding to prevent steaming.
  • If sauce breaks or looks curdled, whisk in a splash of reserved warm pasta water to bring it back together.
  • Use freshly grated Parmesan rather than pre-grated for superior melting and deeper flavor in the sauce.

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Garlic Steak Tortellini

Juicy garlic-kissed steak bites mingle with cheese tortellini in a creamy, herb-scented sauce. Fast, flavorful, and cozy, this dish balances indulgence and simplicity for weeknights or casual dinner guests.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Category: Pasta
Servings: 4 yield
Difficulty: Medium
Cuisine: Italian

Ingredients

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  • 1 lb (450 g) beef sirloin or flank steak, trimmed and cut into 1-inch cubes
  • 12 oz (340 g) refrigerated cheese tortellini
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, finely minced
  • 1/2 cup (120 ml) beef broth or low-sodium stock
  • 1 cup (240 ml) heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

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  1. 1
    Prepare and Season
    Pat the steak cubes dry with paper towels, then season generously with salt and black pepper. Dryness ensures good sear; allow seasoned steak to sit briefly while you bring tortellini water to a boil.
  2. 2
    Cook Tortellini
    Bring a pot of salted water to a rolling boil and cook cheese tortellini until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set tortellini aside to prevent overcooking.
  3. 3
    Sear Steak Bites
    Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak in a single layer and sear without moving for 1-2 minutes, then toss and sear until browned and just cooked through. Remove to a plate.
  4. 4
    Build the Flavor Base
    Reduce heat to medium and add butter to the same skillet. Add minced garlic and thyme, cooking briefly until fragrant and golden but not burnt, scraping up browned bits for depth of flavor.
  5. 5
    Deglaze and Create Sauce
    Pour in beef broth to deglaze the pan, scraping the fond, then simmer until slightly reduced. Stir in heavy cream and bring to a low simmer to thicken, about 3-4 minutes, stirring to prevent sticking.
  6. 6
    Combine Tortellini and Steak
    Return the seared steak and reserved tortellini to the skillet, tossing to coat. If sauce seems thick, add reserved pasta water a tablespoon at a time until desired silkiness and coverage are achieved.
  7. 7
    Finish and Serve
    Stir in grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and additional Parmesan, then serve immediately while hot and saucy.

Nutrition Facts (Per Serving)

Calories 680
Total Fat 41.5g
Carbohydrates 46.2g
Protein 38.6g

Chef's Notes

  • Use room-temperature steak for the best sear; cold meat releases moisture and won’t brown as well.
  • Reserve pasta water before draining—the starches help emulsify and thicken the sauce for a glossy finish.
  • Don’t overcook tortellini; they should be tender but still hold shape when tossed into the sauce.
  • For lighter sauce, substitute half-and-half for heavy cream, but reduce simmer time to avoid separation.
  • To make ahead, cook components separately; reheat gently and combine just before serving to preserve texture.

Frequently Asked Questions

Yes—choose tender cuts like sirloin, ribeye, or strip steak for best results. Tougher cuts can be used if thinly sliced and cooked quickly or marinated; otherwise they may be chewy when seared in bite-sized pieces.

Cook the tortellini and sear the steak separately, refrigerate cooled components. Reheat the sauce gently, then add steak and tortellini to warm through just before serving to prevent overcooking and preserve texture.

Absolutely—swap steak for mushrooms, seared tofu, or crispy tempeh. Sauté mushrooms until deeply caramelized for an umami-rich substitute that pairs beautifully with the garlic cream sauce and tortellini.

Yes—replace heavy cream with half-and-half or whole milk mixed with a teaspoon of cornstarch for light thickening. Be cautious with heat to avoid curdling and adjust seasoning to maintain balanced flavor.