Creamy Garlic Steak Tortellini
This Garlic Steak Tortellini is exactly the kind of meal that turns a regular Tuesday into a restaurant-quality experience without the fancy dress code. The rich, velvety sauce clings to every curve of the cheese-stuffed pasta, while the steak bites provide a savory, tender contrast that makes every forkful feel incredibly indulgent.
Ingredients
- 1 lb sirloin steak cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1.5 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ tsp red pepper flakes optional
- Fresh parsley chopped for garnish
- Salt and cracked black pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, but drain 1 minute early. Set aside.
- Season steak cubes generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 2–3 minutes per side until browned. Remove steak from pan and set aside on a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and red pepper flakes. Bring to a gentle simmer for 3–4 minutes until it begins to thicken slightly.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked tortellini and seared steak (along with any juices on the plate) back into the skillet.
- Toss everything together for 1–2 minutes until the sauce coats the pasta thoroughly.
- Garnish with fresh parsley and extra black pepper before serving.