Go Back

Garlic Steak Tortellini

This dish mixes seared steak with a creamy garlic sauce and cheese tortellini, perfect for a quick weeknight dinner or a rich weekend meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin or ribeye steak
  • 1 tsp Garlic powder For seasoning
  • 1 tsp Black pepper Ground
  • 1 tsp Paprika, smoked
  • 1 tsp Salt
  • 2 tbsp Olive oil For searing
For the Cream Sauce
  • 5 cloves Garlic Minced
  • 4 tbsp Butter For sautéing
  • 1 cup Heavy cream
  • 3/4 cup Whole milk
  • 1 1/4 cups Parmesan cheese, grated Freshly grated preferred
  • 1/4 cup Parsley, chopped For garnish
  • 1/2 tsp Red pepper flakes For garnish
For the Tortellini
  • 20 oz Cheese tortellini Fresh or refrigerated
Additional Seasoning
  • 1 tsp Black pepper, cracked

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add steak and season with garlic powder, black pepper, paprika, and salt.
  3. Sear each side for about 3-4 minutes until browned and cooked to desired doneness. Remove and set aside.
Cooking the Sauce
  1. In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
  2. Pour in heavy cream and whole milk, stirring to combine.
  3. Add Parmesan cheese and stir until melted and smooth.
Combining Ingredients
  1. Cook cheese tortellini according to package directions, then add to the skillet.
  2. Toss to coat in the creamy sauce.
  3. Chop the cooked steak and mix it into the pasta.
  4. Finish with chopped parsley and a pinch of red pepper flakes. Serve hot.

Notes

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.