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Garlic Steak Tortellini

A creamy, garlicky tortellini tossed with seared steak bites and Parmesan, finished with fresh herbs. Fast, indulgent comfort food that’s perfect for weeknights or a cozy weekend dinner.

Chef Marco Rivera - Head Chef
By Chef Marco 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 brings together quick-seared steak bites and pillowy cheese tortellini in a rich garlic-parmesan cream sauce. Ready in roughly 35 minutes, it delivers restaurant-quality flavor without fuss. Crisped steak adds savory depth while the silky sauce clings to each tortellini for satisfying, comforting bites. Garnish with parsley and extra pepper for brightness. It’s ideal for busy weeknights or an indulgent weekend meal when you want something impressive but straightforward.

Why I Love This Recipe

What makes this dish special is the perfect marriage between tender, caramelized steak and soft, cheese-stuffed tortellini bathed in a garlicky cream sauce. The technique is simple: high-heat searing to develop a crust on small steak pieces, deglazing the pan for maximum flavor, then combining cream and Parmesan to create a luxuriously smooth coating. It’s versatile — use packaged fresh or frozen tortellini, swap steaks for chicken or mushrooms, and adjust garlic and herbs to taste. The dish feels elevated yet homey, delivering big flavors with minimal effort.

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-Bottomed Skillet

Ensures even heat and a good sear on steak bites, prevents burning and helps build fond for the sauce.

Tongs

Fast, safe handling of seared steak pieces and gentle tossing of tortellini in sauce.

Small Saucepan

For boiling tortellini if cooking separately to ensure perfect al dente texture.

Microplane or Grater

Freshly grate Parmesan for creamier melting and brighter flavor.

Perfect Pairings

Arugula Salad with Lemon Vinaigrette

Peppery greens and acidity cut through the creamy sauce and refresh the palate between rich bites.

Garlic Bread or Focaccia

Crunchy, buttery bread is perfect for sopping up leftover sauce.

Chianti or Medium-Bodied Red Wine

Balanced acidity and soft tannins complement the seared beef and Parmesan without overpowering.

Simple Roasted Vegetables

Lightly charred zucchini or asparagus add texture and a vegetal counterpoint to the dish.

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

Pro Tips

  • Dry the steak thoroughly before searing to ensure a deep brown crust and concentrated flavor.
  • Cook tortellini just until al dente because it will finish cooking briefly in the sauce, preventing mushiness.
  • Use freshly grated Parmesan rather than pre-grated for a creamier sauce and cleaner melt without additives.

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Garlic Steak Tortellini

Tender steak morsels mingle with cheesy tortellini in a luscious garlic cream sauce. This recipe balances quick searing and a silky pan sauce for an approachable, restaurant-style Italian-American meal you can make at home.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Category: Main
Servings: 4 yield
Difficulty: Medium
Cuisine: Italian-American

Ingredients

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  • 1 pound beef sirloin or flank steak, trimmed and cut into 1-inch cubes
  • 12 ounces fresh or frozen cheese tortellini
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or beef broth
  • 1 cup heavy cream
  • 3/4 cup 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
    Pat steak cubes very dry with paper towels and season generously with salt and pepper to promote a good sear. Let rest at room temperature for 10 minutes before cooking to ensure even browning.
  2. 2
    Sear Steak Bites
    Heat a heavy skillet over high heat with olive oil. Sear steak in batches for 1-2 minutes per side until deep brown crust forms. Remove to a plate and tent lightly to keep warm.
  3. 3
    Cook Tortellini
    Bring a pot of salted water to a boil and cook tortellini until al dente according to package directions. Reserve 1/2 cup pasta water before draining to adjust sauce consistency later.
  4. 4
    Build Sauce
    Reduce heat to medium and add 1 tablespoon butter to the skillet. Sauté minced garlic 30-45 seconds until fragrant, then deglaze with white wine or broth scraping browned bits for flavor.
  5. 5
    Finish Cream Sauce
    Stir in heavy cream, Worcestershire, and remaining butter. Simmer gently 2-3 minutes, then whisk in grated Parmesan until smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  6. 6
    Combine and Warm
    Return seared steak and drained tortellini to skillet, tossing gently to coat everything in sauce. Cook 1-2 minutes to meld flavors, check seasoning and adjust salt and pepper as needed.
  7. 7
    Serve and Garnish
    Spoon into shallow bowls, sprinkle with chopped parsley and extra cracked black pepper. Serve immediately with crusty bread for sopping up creamy sauce and enjoy while hot.

Nutrition Facts (Per Serving)

Calories 720
Total Fat 48.5g
Carbs 45.2g
Protein 39.3g

Chef's Notes

  • Use room-temperature steak pieces so they sear quickly without steaming; cut uniform cubes for even cooking and maximum crust development.
  • If you prefer less richness, substitute half-and-half for heavy cream but reduce simmer time to prevent separation and consider adding more Parmesan.
  • Make this vegetarian by swapping steak for caramelized mushrooms or pan-roasted cauliflower steaks for a meaty texture without beef.
  • Leftovers store well in the refrigerator up to 2 days; reheat gently over low heat with a splash of cream or broth to loosen the sauce.

Frequently Asked Questions

Yes, frozen tortellini works great. Cook according to package instructions until al dente, reserve some pasta water, then add to the sauce. Frozen varieties may need an extra minute to heat through but maintain texture well in the cream sauce.

Choose tender, quick-cooking cuts like sirloin, flank, or skirt steak. They sear well and stay juicy when cut into small bites. Avoid very tough cuts unless you marinate and braise them separately first.

Swap heavy cream for half-and-half or a mix of milk and a tablespoon of cornstarch for body. Reduce the amount of butter and use low-sodium broth instead of wine. Keep Parmesan but in a smaller quantity for flavor.

You can cut and season the steak and pre-measure ingredients ahead. Cook tortellini and steak shortly before serving for best texture. Reheat sauce gently and combine right before plating to preserve creaminess and sear.

Simmer cream over moderate heat and avoid boiling. Add cheese off direct high heat and whisk continuously. If the sauce looks curdled, remove from heat and whisk in a small splash of warm broth to bring it back together.