Garlic Steak Tortellini

This Garlic Steak Tortellini is the kind of dinner that feels fancy but happens fast. You’ll sear juicy steak bites until golden, then toss pillowy cheese tortellini in a rich garlic butter Parmesan cream sauce all in one skillet. It’s creamy, savory, and totally weeknight-friendly, but it tastes like something you’d order at a steakhouse. The best part? It’s ready in about 30 minutes with simple ingredients, and you can adjust the sauce with pasta water for that glossy, restaurant-style finish. If you love creamy steak pasta or quick skillet dinners, this one is a must-save.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Rest Time: 5 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients List

Steak

• 1.5 lb sirloin steak, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning

Tortellini + Sauce

• 20 oz cheese tortellini (fresh or frozen)
• 1 tbsp salt (for pasta water)
• 4 tbsp butter
• 6 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Italian seasoning
• ½ cup reserved pasta water (as needed)

Finish

• ¼ cup fresh parsley, chopped
• ¼ cup extra Parmesan (for topping)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or cast iron pan (12-inch)
• Large pot (for tortellini)
• Sharp knife + cutting board
• Tongs or spatula
• Measuring cups & spoons
• Colander/strainer

Step-by-Step Beginner-Friendly Instructions

1. Prep the steak: Pat steak pieces very dry. Season with salt, pepper, and Italian seasoning. Let sit 10 minutes while you prep. 😊
2. Sear steak: Heat a large skillet over high heat until very hot. Add olive oil. Sear steak in a single layer 2 minutes without moving. Flip and cook 1–2 minutes more (medium-rare). Transfer to a plate to rest. 🥩
3. Boil tortellini: Bring a pot of salted water to a boil. Cook tortellini per package (2–3 minutes fresh, 3–4 minutes frozen). Reserve 1 cup pasta water, then drain (don’t rinse).
4. Garlic butter base: Lower skillet heat to medium. Add butter, then garlic. Sauté 30 seconds until fragrant (don’t burn it!). 🧄
5. Make creamy sauce: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Season with salt, pepper, and Italian seasoning.
6. Adjust texture: If sauce is thick, add reserved pasta water a splash at a time until glossy. ✨
7. Combine: Add tortellini and toss gently. Add steak back in and fold carefully. Warm 1–2 minutes.
8. Serve: Top with parsley and extra Parmesan. Serve immediately while hot and creamy.

Pro Tips

• Best sear: Dry steak + very hot pan = golden crust (don’t overcrowd).
• Sauce fix: Pasta water is your best friend for silky, restaurant texture.
• Extra flavor: Add a pinch of chili flakes or a squeeze of lemon at the end.
• Leftovers: Store up to 3 days; reheat gently with a splash of cream or milk.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Garlic Steak Tortellini

Tender steak bites, cheese tortellini, and a creamy garlic Parmesan sauce come together in one skillet for this quick, steakhouse-style dinner that’s ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 1.5 cups

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 lb sirloin steak, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp Italian seasoning
• 20 oz cheese tortellini (fresh or frozen)
• 1 tbsp salt (for pasta water)
• 4 tbsp butter
• 6 cloves garlic, minced
• 1.5 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp Italian seasoning
• 0.5 cup reserved pasta water (as needed)
• 0.25 cup fresh parsley, chopped
• 0.25 cup extra Parmesan, for topping

Equipment

• Large skillet or cast iron pan (12-inch)
• large pot
• knife & cutting board
• tongs or spatula
• Measuring cups & spoons
• Strainer

Method

 

1. Pat steak dry. Season with salt, pepper, and Italian seasoning. Let sit 10 minutes.
2. Heat skillet over high heat. Add olive oil and sear steak 2 minutes without moving. Flip and cook 1–2 minutes more. Remove to a plate to rest.
3. Boil salted water. Cook tortellini per package (2–3 minutes fresh, 3–4 minutes frozen). Reserve 1 cup pasta water, then drain.
4. Lower skillet heat to medium. Add butter, then garlic. Sauté 30 seconds until fragrant (do not burn).
5. Add heavy cream and simmer gently. Stir in Parmesan until melted and smooth. Season with salt, pepper, and Italian seasoning.
6. Add tortellini and toss gently to coat. Add steak back in and fold carefully. Warm 1–2 minutes.
7. If sauce is thick, add pasta water a splash at a time until glossy. Remove from heat.
8. Garnish with parsley and extra Parmesan. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 32gFat: 26gFiber: 2gSugar: 3g

Notes

Work in batches when searing steak to avoid overcrowding and get a proper sear. Use reserved pasta water to adjust the sauce texture. This dish is best served immediately while the sauce is silky.

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Conclusion

Garlic Steak Tortellini is creamy, garlicky, and loaded with steakhouse flavor—without the effort. It’s the perfect 30-minute dinner when you want something impressive and comforting.