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Garlic Steak Tortellini

Creamy garlic tortellini tossed with seared steak bites in a rich parmesan sauce, ready in under 40 minutes. A comforting, restaurant-quality pasta that’s perfect for weeknight dinners or an impressive date night at home.

Chef Matteo Rossi - Head Chef
By Chef Matteo Rossi
4.7 (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 juicy, seared steak bites and pillowy cheese tortellini coated in a silky garlic-parmesan cream sauce. It’s a fuss-free yet indulgent meal that balances rich, savory flavors with bright fresh herbs. Ready quickly and adaptable to what’s in your pantry, it elevates simple ingredients into something truly memorable for weeknights or a special occasion at home.

Why I Love This Recipe

What makes this recipe stand out is its combination of speed, texture and deep flavor. Seared steak gives a caramelized crust and meaty bite, while cheese tortellini provides soft, comforting pockets of cheese. The garlic-parmesan cream sauce ties everything together—rich but brightened with a splash of broth or wine and fresh parsley. It’s restaurant-quality comfort without complicated technique. Easy to scale, forgiving if you swap proteins or pasta, and perfect for using quality steak scraps to add extraordinary flavor to a quick pasta dinner.

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

Cast iron skillet

For a superior sear and even heat retention—helps develop a caramelized crust on steak quickly

Large pot

Needed to boil tortellini with space so pasta cooks evenly and doesn’t stick

Tongs

For turning steak bites and combining pasta with sauce evenly without breaking tortellini

Wooden spoon

Useful for stirring sauce gently and scraping pan brown bits into the cream for flavor

Perfect Pairings

Arugula Salad with Lemon

The peppery arugula and citrus vinaigrette cut through the creaminess and refresh the palate between rich bites

Crispy Garlic Bread

Crunchy, buttery garlic bread soaks up extra sauce and adds a satisfying textural contrast

Chilled Pinot Grigio

A bright white wine with crisp acidity complements the cream and enhances savory garlic and steak notes

Roasted Asparagus

Lightly charred asparagus provides earthy, slightly bitter balance to the dish’s richness

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

Pro Tips

  • For the best crust, make sure the steak is dry and the pan is very hot before adding meat to prevent steaming.
  • Grate fresh Parmesan rather than using pre-grated; it melts smoother and intensifies flavor in the cream sauce.
  • Avoid boiling the cream; keep the sauce at a gentle simmer to prevent separation and ensure a silky texture.
  • If sauce becomes too thick, loosen it with reserved pasta water or a splash of warm broth until desired consistency is reached.

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Garlic Steak Tortellini

Succulent seared steak pieces mingle with cheese tortellini in a velvety garlic-parmesan cream sauce. Fast to make yet decadently flavorful, this dish delivers comforting richness with a bright herb finish for family or guests.

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

Ingredients

💡 Click on ingredients to check them off!

  • 1 pound beef sirloin or ribeye, trimmed and cut into 1-inch cubes
  • 12 ounces cheese tortellini, fresh or refrigerated
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine or low-sodium beef broth
  • 1 cup beef broth, low-sodium
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, plus extra for garnish
  • Optional pinch red pepper flakes for heat

Instructions

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  1. 1
    Prep and season
    Pat steak pieces dry on paper towels, then season generously with salt and pepper. Dry meat sears better so moisture removal helps form a brown crust and locks in juices during a quick, high-heat cook.
  2. 2
    Cook tortellini
    Bring a large pot of salted water to a boil and cook tortellini until just al dente per package directions. Drain reserving 1/2 cup pasta water; this starchy liquid helps loosen and bind the cream sauce.
  3. 3
    Sear the steak
    Heat olive oil and 1 tablespoon butter in a hot cast iron skillet until shimmering. Sear steak cubes in batches without overcrowding about 1-2 minutes per side until browned and medium-rare. Rest on a plate tented with foil.
  4. 4
    Build the sauce
    Reduce heat to medium, add remaining butter and minced garlic, sauté 30-45 seconds until fragrant. Pour in wine or 1/2 cup broth, scraping browned bits, then simmer until reduced by half to concentrate flavor.
  5. 5
    Finish the cream
    Add beef broth and heavy cream, bring to a gentle simmer. Whisk in grated Parmesan until smooth and slightly thickened, seasoning with salt, pepper, and red pepper flakes. Simmer 2-3 minutes to meld flavors.
  6. 6
    Combine pasta and steak
    Return tortellini and reserved pasta water to the skillet, gently tossing to coat. Add seared steak and any rested juices, heating through for one to two minutes so the steak warms without overcooking.
  7. 7
    Serve and garnish
    Taste for seasoning, adjust with salt and pepper. Plate immediately and garnish with chopped parsley and extra Parmesan. Serve hot so sauce remains silky; leftover sauce thickens when cooled but can be loosened with a splash of milk or broth.

Nutrition Facts (Per Serving)

Calories 650
Total Fat 38.5g
Carbs 45.2g
Protein 38.7g

Chef's Notes

  • Use a high-heat tolerant skillet like cast iron for the best steak sear and fond development that flavors the sauce.
  • If using frozen tortellini, add a minute or two to cooking time; check for tenderness to avoid mushy pasta.
  • Swap steak for chicken or mushrooms for a lighter or vegetarian-friendly version while keeping the same cooking sequence.
  • Reserve pasta water before draining; its starchiness helps emulsify the cream sauce and maintain a glossy consistency.
  • Allow seared steak to rest briefly to redistribute juices and avoid a dry final texture when combined with the sauce.

Frequently Asked Questions

Yes, frozen tortellini works well. Cook according to package directions and watch for doneness since frozen pasta can overcook slightly. You may need an extra minute of cooking time when adding to the sauce, and reserve extra pasta water to maintain sauce consistency.

Sirloin, ribeye or strip steak are excellent choices. Sirloin is leaner and more affordable, while ribeye offers richer marbling and flavor. Choose a tender cut and slice into uniform cubes for even searing and consistent doneness.

Keep the sauce at a gentle simmer and avoid high boiling. Stir constantly when adding cheese, and add a small amount of reserved pasta water if needed. Using full-fat cream helps stabilize the sauce and prevent curdling.

You can prep components ahead—cook and cool tortellini, sear steak, and separate sauce. Reheat gently, combining with a splash of broth to loosen sauce. For best texture, finish and serve fresh when possible.

For a lighter sauce, use half-and-half mixed with a tablespoon of cornstarch to thicken, or a blend of milk and cream cheese. Note the flavor and texture will be less rich than full heavy cream but still delicious.