This dish mixes seared steak with a creamy garlic sauce and cheese tortellini. If you like rich garlic sauce with steak, try this juicy option like the juicy steak with creamy garlic sauce for more ideas.
why make this recipe
- It cooks fast and fills the plate.
- The sauce is creamy and full of garlic flavor.
- It uses simple ingredients you may already have.
- It works for a weeknight dinner or a weekend meal.
how to make Garlic Steak Tortellini
- Season and sear the steak to lock in flavor.
- Make the garlic butter cream sauce in the same pan to keep flavor.
- Cook tortellini and add to the sauce.
- Chop the steak and mix into the pasta.
For another simple skillet approach, you can compare methods with a similar recipe for cheesy garlic butter bowtie pasta.
Ingredients :
- 1 lb Sirloin or ribeye steak
- 5 cloves Garlic
- 1 tsp Garlic powder
- 1/4 cup Parsley, chopped
- 1 tsp Black pepper
- 1 tsp Black pepper, cracked
- 1 tsp Paprika, smoked
- 1/2 tsp Red pepper flakes
- 1 tsp Salt
- 2 tbsp Olive oil
- 4 tbsp Butter
- 1 cup Heavy cream
- 1 1/4 cups Parmesan cheese, grated
- 3/4 cup Whole milk
- 20 oz Cheese tortellini (fresh or refrigerated)
Directions :
- In a large skillet, heat olive oil over medium-high heat. Add steak and season with garlic powder, black pepper, paprika, and salt. Sear each side for about 3-4 minutes until browned and cooked to desired doneness. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
- Pour in heavy cream and whole milk, stirring to combine. Add Parmesan cheese and stir until melted and smooth.
- Cook cheese tortellini according to package directions, then add to the skillet. Toss to coat in the creamy sauce.
- Chop the cooked steak and mix it into the pasta.
- Finish with chopped parsley and a pinch of red pepper flakes. Serve hot.
how to serve Garlic Steak Tortellini
- Serve hot on warm plates so the sauce stays creamy.
- Add extra grated Parmesan and a sprinkle of parsley on top.
- A simple green salad or steamed vegetables pair well. For a baked, creamy pasta idea you might like the creamy garlic parmesan chicken pasta bake as another serving option.
how to store Garlic Steak Tortellini
- Let the dish cool to room temperature for no more than 2 hours.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of milk to loosen the sauce.
- Do not freeze the cooked tortellini; the texture may change.
tips to make Garlic Steak Tortellini
- Use a hot pan to get a good sear on the steak.
- Use fresh garlic for better flavor than garlic powder, but the powder helps in seasoning.
- Grate fresh Parmesan for a smoother sauce.
- If sauce is too thick, add a little more milk to reach desired consistency.
variation (if any)
- Swap steak for sliced chicken or shrimp.
- Add mushrooms or spinach to the sauce for more vegetables.
- Use spicy sausage instead of steak for a bolder flavor.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini according to package directions before adding to the sauce.
Q: How do I know when steak is done?
A: Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Rest steak 5 minutes before chopping.
Q: Can I make the sauce dairy-free?
A: You can try dairy-free cream and a plant-based cheese, but the texture and taste will change.
Q: Can I prep parts ahead?
A: Yes. Cook and slice steak ahead and store in the fridge. Make sauce and reheat together before serving.
Conclusion
For another one-pan take on steak and tortellini, see this easy skillet version: Simple One Pot Garlic Parmesan Steak and Tortellini Skillet. If you want a different regional take with similar flavors, check this recipe: Garlic Parmesan Steak Tortellini – Cooking in the Midwest.
Garlic Steak Tortellini
Ingredients
Method
- In a large skillet, heat olive oil over medium-high heat.
- Add steak and season with garlic powder, black pepper, paprika, and salt.
- Sear each side for about 3-4 minutes until browned and cooked to desired doneness. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
- Pour in heavy cream and whole milk, stirring to combine.
- Add Parmesan cheese and stir until melted and smooth.
- Cook cheese tortellini according to package directions, then add to the skillet.
- Toss to coat in the creamy sauce.
- Chop the cooked steak and mix it into the pasta.
- Finish with chopped parsley and a pinch of red pepper flakes. Serve hot.