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Garlic Steak Tortellini

Creamy garlic steak tortellini combines tender seared beef bites with cheese-filled tortellini in a silky garlic-parmesan sauce. Ready in under 40 minutes, it’s a comforting, restaurant-worthy weeknight meal that impresses every time.

Chef Marco Silva - Head Chef
By Chef Marco Silva
4.8 (146 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 luxurious weeknight dinner that comes together quickly without sacrificing flavor. Seared steak cubes deliver savory caramelized bites while cheese tortellini soaks up a silky garlic-parmesan cream. Simple pantry ingredients transform into a restaurant-style dish you can plate in minutes, perfect for weeknights, date nights, or when you want something cozy and indulgent without fuss. The sauce clings to tortellini and steak, giving every forkful a comforting, rich finish.

Why I Love This Recipe

What makes this dish special is the contrast of textures and deep, layered flavors achieved with minimal effort. Tender, browned steak pieces add savory depth and slightly smoky notes, while cheese-filled tortellini brings creamy, melty centers. The garlic-parmesan cream sauce is brightened with a splash of broth and a pinch of black pepper, creating a balanced richness that doesn’t overpower. It’s a versatile recipe: swap in mushrooms or spinach, use leftover steak, or choose fresh handmade tortellini. Reliable, quick, and elegant, it’s the kind of meal that becomes a favorite for both everyday dinners and last-minute entertaining.

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 cast-iron or heavy stainless skillet gives an even sear and builds fond for the sauce, improving flavor and texture

Pot

A medium pot cooks tortellini to perfect al dente without starch overcooking

Tongs

Helpful for turning steak and mixing tortellini gently into the sauce

Rubber Spatula

Makes scraping fond and stirring cream sauce easy and prevents scratching pans

Perfect Pairings

Simple Arugula Salad

Peppery arugula dressed with lemon balances the rich cream sauce and refreshes the palate

Garlic Bread

Warm, crusty garlic bread soaks up extra sauce and adds comforting crunch

Light Red Wine

A medium-bodied red like Chianti complements beef without overpowering the creamy sauce

Roasted Broccoli

Adds color, a tender-crisp texture and subtle char that pairs well with the savory steak

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

Pro Tips

  • Dry the steak thoroughly with paper towels before seasoning to achieve a deep, flavorful crust when searing in a hot pan.
  • Avoid overcrowding the skillet; sear steak in batches so pieces brown instead of steaming, preserving texture and flavor.
  • Grate parmesan fresh rather than using pre-grated for creamier melt and better flavor; pre-grated often contains anti-caking agents.
  • Use reserved pasta water sparingly to adjust sauce consistency; its starch helps sauce cling to tortellini for a silky finish.

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Garlic Steak Tortellini

Savor pan-seared steak medallions tossed with cheese tortellini in a luscious garlic cream sauce. This quick, indulgent dish blends rich flavors and simple techniques to deliver a cozy, elevated pasta dinner perfect for family or guests.

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

Ingredients

💡 Click on ingredients to check them off!

  • 1 pound beef sirloin or flank steak, trimmed and cut into 1-inch cubes
  • 12 ounces fresh cheese tortellini (or frozen), drained
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus extra
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional: 1 cup sliced cremini mushrooms, sautéed until golden

Instructions

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  1. 1
    Prep the Ingredients
    Pat steak dry, season with salt and pepper. Mince garlic, grate Parmesan, and bring a pot of salted water to boil for the tortellini. Dry steak ensures a better sear and deeper browning.
  2. 2
    Cook Tortellini
    Add tortellini to boiling water and cook until al dente according to package instructions, usually 2–4 minutes for fresh. Reserve 1/2 cup pasta water, then drain and set aside to keep warm.
  3. 3
    Sear Steak Cubes
    Heat a heavy skillet over high heat with olive oil. Add steak cubes in a single layer and sear 2–3 minutes per side for medium-rare, working in batches to avoid steaming. Transfer steak to a plate and tent with foil.
  4. 4
    Sauté Garlic and Mushrooms
    Reduce heat to medium, melt butter, and add garlic. Sauté briefly until fragrant, about 30 seconds, then add mushrooms if using, cooking until golden and their liquid evaporates.
  5. 5
    Deglaze and Build Sauce
    Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer, letting the sauce reduce and thicken for 3–4 minutes.
  6. 6
    Finish with Cheese and Seasoning
    Lower heat and whisk in grated Parmesan until melted and smooth. Adjust seasoning with salt and pepper and add a splash of reserved pasta water if the sauce needs thinning.
  7. 7
    Combine and Serve
    Return steak and tortellini to the skillet, gently tossing to coat without breaking tortellini. Warm through for a minute, garnish with parsley and extra Parmesan, then serve immediately for best texture and flavor.

Nutrition Facts (Per Serving)

Calories 650
Total Fat 36.5g
Carbohydrates 45.2g
Protein 42.0g

Chef's Notes

  • Use room-temperature steak for an even sear; letting it rest after cooking keeps juices distributed and yields a tender bite.
  • Fresh tortellini cooks much faster than dried; watch closely and reserve some pasta water to loosen sauce if needed.
  • Substitute heavy cream with half-and-half plus a tablespoon of flour for a lighter, slightly thicker sauce alternative.
  • For stronger garlic flavor, add a roasted clove or two into the sauce and mash them in for sweetness and depth.
  • If steak is thicker, slice against the grain after resting for maximum tenderness and easier eating.

Frequently Asked Questions

Yes. Leftover steak works well — slice or cube it and add near the end to warm through. Since it’s already cooked, avoid prolonged reheating to prevent toughness; just fold into the sauce to meld flavors.

Fresh cheese-filled tortellini provides the creamiest texture and shortest cooking time. Frozen is a close second; dried tortellini will work but may need longer cooking and alters the dish’s delicate texture.

To thicken, simmer gently to reduce or stir in a tablespoon of grated Parmesan. To thin, whisk in reserved pasta water a tablespoon at a time until desired consistency is reached without diluting flavor.

For a lighter version, use half-and-half or a mix of milk and a small slurry of cornstarch. For dairy-free, substitute with unsweetened oat cream and a vegan Parmesan alternative, though the flavor profile will be different.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce and prevent separation; avoid high heat.