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Garlic Steak Tortellini

Rich, creamy garlic tortellini studded with seared steak bites and Parmesan, finished with fresh parsley. Ready in under 45 minutes, this cozy pasta balances indulgent sauce with tender meat for memorable weeknight dinners.

Chef Ana Rivera - Head Chef
By Chef Ana Rivera
4.8 (142 reviews)
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Delicious Garlic Steak Tortellini - homemade Italian-American comfort food recipe
Garlic Steak Tortellini - Ready to enjoy

This garlic steak tortellini is the kind of pasta that turns an ordinary evening into something special without hours in the kitchen. Tender seared steak bites meet pillowy cheese tortellini in a velvety garlic cream sauce, brightened with Parmesan and parsley. It’s quick enough for weeknights and elegant enough for guests. With simple pantry ingredients and a hot skillet you’ll achieve deep browning on the steak and a silky sauce that clings to every tortellini, delivering rich, savory comfort in every forkful.

Why I Love This Recipe

What makes this recipe irresistible is its balance of textures and flavors: the caramelized crust on the steak provides a satisfying contrast to soft, cheesy tortellini, while the garlicky cream sauce ties everything together. It’s a one-pan feel with minimal cleanup—sear the meat, deglaze the pan, and finish with cream and cheese for an instant restaurant-quality sauce. Versatile and forgiving, you can swap tortellini for other filled pastas or use a different cut of beef, yet it never loses its comforting, indulgent character. Perfect for busy cooks who crave something special without fuss.

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

Heavy Skillet

A heavy-bottomed skillet ensures even heat and great steak sear, developing rich fond for the sauce to build flavor.

Large Pot

Needed to boil tortellini quickly and keep texture al dente before finishing in the sauce.

Tongs

Helpful for turning steak bites and transferring pasta, preventing splatters and keeping pieces intact.

Microplane or Grater

Freshly grated Parmesan melts better and improves sauce texture, adding bright umami.

Perfect Pairings

Arugula Salad with Lemon

Peppery arugula and bright lemon cut through the rich cream sauce, adding freshness and acidity.

Garlic Bread

Crunchy, buttery bread soaks up extra sauce and complements the garlic profile.

Light Red Wine (Pinot Noir)

A medium-bodied red brings subtle acidity and red fruit notes that harmonize with seared beef.

Steamed Broccolini

Adds a tender-crisp green element and balances the meal with healthy, slightly bitter greens.

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

Pro Tips

  • Patting the steak dry and preheating the skillet will dramatically improve the crust and overall flavor development.
  • Use the fond left in the pan after searing to deglaze with beef broth; it’s the primary source of the sauce’s deep flavor.
  • Thinly slice garlic or mince finely to avoid raw garlic pockets; cooked garlic should be lightly golden to prevent bitterness.
  • If sauce thickens too much, whisk in a splash of reserved pasta water to loosen while preserving creaminess.

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Garlic Steak Tortellini

Sear juicy steak morsels and toss with cheese tortellini in a luscious garlic cream sauce. Parmesan and parsley brighten each forkful, creating an elegant yet effortless dish that’s perfect for quick family meals or casual entertaining.

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

Ingredients

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  • 1 lb (450g) beef steak (sirloin or filet), cut into 1-inch cubes
  • 12 oz (340g) refrigerated cheese tortellini
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1/2 cup (120ml) beef broth or stock
  • 1 cup (240ml) heavy cream
  • 3/4 cup (75g) freshly grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

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  1. 1
    Prep Steak and Pasta
    Pat steak cubes dry and season generously with salt and pepper. Bring a large pot of salted water to a boil and cook tortellini 1-2 minutes shy of package directions so it finishes in the sauce.
  2. 2
    Sear Steak Bites
    Heat olive oil in a heavy skillet over medium-high heat. Sear steak in a single layer until deeply browned, about 1-2 minutes per side, working in batches to avoid crowding and steaming.
  3. 3
    Remove and Deglaze
    Transfer seared steak to a plate. Lower heat to medium, add butter and garlic, cook until fragrant and slightly golden, then pour in beef broth to deglaze, scraping up browned bits for concentrated flavor.
  4. 4
    Build the Sauce
    Stir in heavy cream and Worcestershire, bring to a gentle simmer. Let the sauce reduce slightly for 3-4 minutes until it begins to thicken and coat the back of a spoon.
  5. 5
    Finish with Tortellini
    Add drained tortellini to the skillet and stir gently, allowing pasta to finish cooking in the simmering sauce. This lets the tortellini absorb flavor and keep a silky texture.
  6. 6
    Return Steak and Add Cheese
    Nestle seared steak back into the pan, sprinkle Parmesan, and simmer briefly until cheese melts and sauce becomes glossy. Taste and adjust seasoning with salt and pepper.
  7. 7
    Serve and Garnish
    Spoon onto plates, garnish with chopped parsley and extra Parmesan. Serve immediately while sauce is hot and creamy to maintain texture contrast between steak and pasta.

Nutrition Facts (Per Serving)

Calories 820
Total Fat 52.5g
Carbohydrates 48.3g
Protein 41.7g

Chef's Notes

  • Use room-temperature steak for more even searing and a juicier interior; cold meat lowers pan temperature and causes steaming rather than browning.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, but reduce longer to thicken gently without curdling.
  • Grate Parmesan fresh for best melting and flavor; pre-grated cheeses contain anti-caking agents which can affect sauce texture.
  • Don’t overcook tortellini in the pot; finishing in the sauce allows perfect al dente texture and better flavor absorption.
  • Rest seared steak briefly on a warm plate while you finish the sauce; this keeps juices locked in and prevents overcooking.

Frequently Asked Questions

Choose tender cuts like sirloin, strip, or filet mignon for quick, flavorful bites. They sear well and stay tender when cut into small cubes. Tougher cuts can work if thinly sliced and cooked slightly longer, but they may be chewier.

Yes, frozen tortellini works fine; follow package cooking times and finish briefly in the sauce. Just be sure not to overcook—blast ice crystals off and add directly to simmering sauce to preserve texture.

Keep the sauce at a gentle simmer rather than a rolling boil, and add cream gradually. If reheating, do so gently over low heat and stir constantly. Adding a splash of pasta water can help reincorporate separated sauce.

You can prep components ahead: cook and refrigerate the steak and tortellini separately, and make the sauce. Reheat gently in a skillet, combining everything just before serving for best texture and flavor.

For a lighter sauce, use half-and-half or whole milk mixed with a tablespoon of flour to thicken. Note the flavor will be less rich; simmer a bit longer to develop body without curdling.