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Garlic Steak Tortellini

Seared garlic steak tossed with cheese tortellini in a velvety garlic cream sauce. Quick, indulgent, and perfect for weeknight dinners or date-night meals that feel restaurant-worthy at home.

Chef Marco Romano - Head Chef
By Chef Marco Romano
4.7 (142 reviews)
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Delicious Garlic Steak Tortellini - homemade Italian-American comfort food recipe
Garlic Steak Tortellini - Ready to enjoy

If you love hearty pasta and perfectly seared steak, this Garlic Steak Tortellini delivers both in one comforting pan. Tender sirloin cubes are caramelized to form a deep crust, then folded into cheese tortellini and a lusciously creamy garlic-Parmesan sauce. The result is rich without being heavy — brightened by fresh parsley and a squeeze of lemon if you like. It’s an ideal recipe when you want an impressive, flavorful meal that cooks quickly and feeds a hungry family or two couples sharing a cozy dinner.

Why I Love This Recipe

This Garlic Steak Tortellini hits all the satisfying notes: a caramelized sear on juicy steak cubes, tender, cheesy tortellini, and a garlic-forward cream sauce that clings to every piece. The technique is approachable — quick sear, deglaze, simmer — so the flavors develop fast without hours of work. The sauce balances richness with savory depth from beef broth and Worcestershire, while Parmesan adds nutty umami. It’s adaptable: use fresh tortellini or frozen, swap sirloin for filet tips, or make it gluten-free with appropriate pasta. Perfect for date nights, weeknights, or anytime comfort cooking feels necessary.

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

A heavy-bottomed skillet ensures even searing and heat retention — cast iron or stainless steel works best for a deep brown crust on the steak

Medium Pot

Used to boil tortellini, then briefly reserve pasta water to loosen the sauce and add silkiness

Tongs

Essential for turning steak bites and tossing tortellini without breaking the pasta

Whisk

Helps emulsify the cream and broth into a smooth garlic-Parmesan sauce

Sharp Knife

For evenly cubing steak, ensuring uniform cooking time and better sear

Perfect Pairings

Arugula Salad with Lemon

The peppery arugula and bright lemon vinaigrette cut through the cream for a refreshing contrast

Garlic Bread

Crispy, buttery slices are perfect for sopping up every bit of sauce and add a welcome crunch

Steamed Asparagus

Lightly steamed asparagus balances richness with a tender-crisp vegetable side

Chianti or Medium Red Wine

A medium-bodied red such as Chianti or Sangiovese complements the beefy flavors without overpowering the cream sauce

Sparkling Water with Lemon

A fizzy, citrusy non-alcoholic option that refreshes the palate between bites

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

Pro Tips

  • Always pat steak dry before seasoning to achieve the best Maillard reaction and deeper flavor from the crust.
  • When adding Parmesan to hot sauce, remove from direct heat to avoid separation and grainy texture; whisk until smooth.
  • Reserve a small amount of pasta water to adjust sauce consistency — its starch helps the cream cling to tortellini beautifully.
  • Use a heavy skillet for even heat distribution; if your pan is crowded, sear steak in batches to maintain high temperature.

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Garlic Steak Tortellini

Tender cubes of sirloin and pillowy tortellini swim in a rich garlic-Parmesan cream. Ready in under 35 minutes, this savory Italian-American dish balances robust steak flavors with silky sauce for maximum comfort.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Category: Dinners
Servings: 4 yield(s)
Difficulty: Medium
Cuisine: Italian-American

Ingredients

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  • 1 pound sirloin steak, trimmed and cut into 1-inch cubes
  • 12 ounces cheese tortellini, fresh or frozen
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Optional: 1 teaspoon lemon zest or a squeeze of lemon juice

Instructions

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  1. 1
    Season Steak
    Pat steak cubes dry and season generously with salt and freshly ground black pepper. Dryness is key for a good sear — press the seasoning into the meat for even flavor and better caramelization.
  2. 2
    Sear Steak
    Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add steak in a single layer and sear without stirring 2-3 minutes per side until a deep brown crust forms. Transfer to a plate.
  3. 3
    Cook Tortellini
    Meanwhile, bring a pot of salted water to a boil and cook tortellini according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside to add back to the sauce if needed.
  4. 4
    Build Sauce Base
    Reduce heat to medium and add remaining butter. Sauté minced garlic 30-45 seconds until fragrant but not browned. Pour in beef broth and Worcestershire, scraping up browned bits to deglaze the pan for deep flavor.
  5. 5
    Finish Cream Sauce
    Stir in heavy cream and simmer gently until slightly thickened, about 3-4 minutes. Whisk in Parmesan off the heat to avoid graininess, then season carefully with salt and pepper. Add reserved pasta water if the sauce needs loosening.
  6. 6
    Combine and Heat Through
    Return seared steak to the skillet and add cooked tortellini. Toss gently until everything is coated and heated through, about 1-2 minutes, checking seasoning and consistency.
  7. 7
    Garnish and Serve
    Remove from heat and stir in chopped parsley and optional lemon zest. Plate immediately and offer extra Parmesan and cracked black pepper. Serve hot for best texture and flavor.

Nutrition Facts (Per Serving)

Calories 650
Total Fat 38.5g
Carbs 45.0g
Protein 42.0g

Chef's Notes

  • If using frozen tortellini, add a minute or two to the cook time and rinse under hot water to separate pieces before mixing with sauce.
  • To intensify flavor, let steak come to room temperature for 20 minutes before cooking and pat fully dry for better browning.
  • Swap sirloin for filet tips or ribeye for a richer flavor; adjust salt because fattier cuts release more seasoning onto the pan.
  • For a lighter version, substitute half-and-half for heavy cream, but reduce simmer time and thicken with a tablespoon of cornstarch slurry if needed.
  • Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of milk to loosen the sauce without breaking the cream.

Frequently Asked Questions

Yes — frozen tortellini works very well. Cook according to package directions until al dente, then drain and add to the sauce. If the sauce seems thick, stir in a bit of reserved pasta water to loosen it without watering down the flavors.

Avoid boiling the cream and add grated Parmesan off the heat. Simmer gently and keep temperature moderate; sudden high heat can cause separation. If needed, whisk in a small amount of reserved pasta water to bring the sauce back together.

Sirloin, ribeye, hanger, and filet tips all work well. Leaner cuts like flank or skirt can be used if sliced thinly and not overcooked. Adjust cooking time and seasoning for fattier cuts, which release more pan juices.

Yes — use gluten-free tortellini or gluten-free stuffed pasta and confirm Worcestershire sauce is gluten-free. Thickening and sauce technique remain the same; use gluten-free pasta and you have a gluten-free dinner.

Store leftovers in an airtight container for up to three days. Reheat gently over low heat with a splash of milk or cream to restore sauce creaminess and avoid overheating, which can make the cream separate.