Skip to main content

Garlic Steak Tortellini

Succulent seared steak bites tossed with cheesy tortellini in a silky garlic cream sauce. Fast, comforting, and restaurant-worthy — perfect for busy weeknights when you want rich flavor without fuss.

Chef Marco Rossi - Head Chef
By Chef Marco Rossi
4.7 (164 reviews)
Jump to Recipe
Delicious Garlic Steak Tortellini - homemade Italian comfort food recipe
Garlic Steak Tortellini - Ready to enjoy

If you're craving a restaurant-quality pasta without the fuss, this garlic steak tortellini is the answer. Juicy seared steak bites and tender cheese tortellini swim in a garlicky, creamy Parmesan sauce that comes together quickly. It’s indulgent but approachable — ideal for date nights, weeknight dinners, or anytime you want a cozy, satisfying meal. With simple ingredients and straightforward steps, you’ll get impressive flavor and a silky sauce that clings to every tortellini. Finish with fresh parsley and cracked pepper for brightness and texture.

Why I Love This Recipe

This recipe elevates two comfort-food favorites — steak and tortellini — into an elegant, craveable dish. The seared steak pieces add caramelized depth and savory richness while the garlic-Parmesan cream sauce provides luxurious mouthfeel that coats every pasta pillow. It’s quick enough for busy evenings yet impressive for guests: a perfect balance of gourmet flavor and home-cooked simplicity. The technique focuses on high-heat searing for flavor and a quick pan sauce, so you retain juicy steak while building complexity. Leftovers reheat beautifully, making this a versatile winner for meal planning.

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

Use a cast-iron or heavy stainless pan to get a proper sear and even heat distribution for steak.

Tongs

Essential for flipping steak pieces and moving tortellini without tearing the pasta.

Large pot

For boiling tortellini to al dente texture and saving pasta water for sauce adjustment.

Wooden spoon

Helps stir sauce gently and scrape browned bits from the pan to deepen flavor.

Perfect Pairings

Arugula salad

Peppery greens with lemon vinaigrette cut richness and add freshness to the creamy pasta.

Garlic bread

Crispy, buttery bread soaks up the silky sauce and adds textural contrast.

Sautéed green beans

Lightly blistered beans provide a crisp, vegetal element and brighten the meal.

Chianti or bold red wine

A medium-bodied red complements steak’s juices and Parm’s savory notes without overwhelming the sauce.

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

Pro Tips

  • Trim silver skin and excess fat from the steak to prevent chewy bits and burning in the skillet, improving texture and flavor.
  • If using frozen tortellini, add a minute or two to cooking time and be sure to separate pieces in the pot to avoid sticking.
  • Finish the sauce off the heat when adding Parmesan to prevent graininess; a low temperature and gradual stirring create a silky emulsion.
  • For added depth, deglaze the pan with a splash of dry white wine before adding stock and cream, letting alcohol reduce briefly.

🍳 Your Cooking Progress

Ingredients Gathered

0/11 Complete

Cooking Steps

0/7 Complete

Recipe Mastery

0% Complete

Garlic Steak Tortellini

Tender steak medallions mingle with pillowy cheese tortellini in a luscious garlic-Parmesan cream sauce. Ready in under 40 minutes, this cozy Italian-inspired main delivers bold savory flavors and simple technique for home cooks.

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

Ingredients

💡 Click on ingredients to check them off!

  • 1 lb (450g) beef sirloin or flank steak, trimmed and cut into 1-inch cubes
  • 9 oz (250g) fresh cheese tortellini
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup beef or chicken stock
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: 1 cup sliced cremini mushrooms for extra umami

Instructions

💡 Click on steps to mark as complete!

  1. 1
    Prep and season
    Pat steak cubes dry with paper towels then season generously with salt and pepper. Drying the surface ensures a better sear; let them sit while you heat the pan so they come closer to room temperature.
  2. 2
    Sear the steak
    Heat 1 tablespoon olive oil in a heavy skillet over high heat until shimmering. Sear steak in batches until a deep brown crust forms, about 1-2 minutes per side. Avoid overcrowding to maintain heat.
  3. 3
    Cook tortellini
    Meanwhile, bring a large pot of salted water to a boil and cook tortellini until just al dente. Reserve 1/2 cup pasta water, drain, and set aside to add to the sauce if needed for thinning and silkiness.
  4. 4
    Sauté aromatics
    Lower heat to medium, add remaining oil and butter to the skillet, then sauté garlic (and mushrooms if using) until fragrant and lightly golden, about 1 minute. Watch closely to avoid burning garlic, which turns bitter.
  5. 5
    Build the sauce
    Pour in stock and heavy cream, scraping browned bits from the pan. Simmer gently until sauce thickens slightly, about 3-5 minutes. Taste and season with salt and plenty of black pepper for balance.
  6. 6
    Finish with cheese
    Reduce heat to low and whisk in grated Parmesan until fully melted and smooth. If sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency coats the back of a spoon.
  7. 7
    Combine and serve
    Return seared steak to the skillet, add drained tortellini, and toss gently to coat. Warm through 1-2 minutes without boiling. Plate immediately, garnish with chopped parsley and an extra grating of Parmesan, serve hot.

Nutrition Facts (Per Serving)

Calories 820
Total Fat 52.3g
Carbohydrates 45.7g
Protein 48.6g

Chef's Notes

  • Use room-temperature steak for even cooking; removing chill helps achieve a better sear and prevents overcooking the center.
  • Reserve pasta water; its starches help the cream sauce cling to tortellini and adjust thickness without thinning flavor.
  • Don’t overcrowd the pan while searing; cooking in batches prevents steaming and ensures a caramelized crust on each piece.
  • For lighter sauce, substitute half-and-half for heavy cream, but expect a thinner sauce and slightly less richness.
  • Make-ahead tip: Prepare sauce and steak separately, then reheat gently together with tortellini before serving to maintain texture.

Frequently Asked Questions

Yes — sirloin, flank, or skirt steak all work well if cut into small cubes. Choose a tender cut for quick cooking and slice against the grain to keep pieces tender and easy to bite.

Gently reheat on low in a skillet with a splash of cream or stock, stirring to loosen the sauce. Microwaving briefly in 20-30 second bursts works too; add a teaspoon of water or cream between intervals.

Yes — substitute hearty mushrooms or seared tofu for steak, and use vegetable stock. For extra umami, add soy sauce or miso paste to the sauce, and finish with the same Parmesan or a vegetarian alternative.

Fresh refrigerated cheese tortellini delivers the best texture and melts into the sauce beautifully. If frozen, ensure it’s fully cooked and drained properly; dried tortellini will work but needs careful timing.

High heat can cause cheese to seize and clump. Remove the pan from intense heat, add Parmesan gradually while stirring, and finish over low heat to create a smooth, creamy sauce.