Garlic Steak Tortellini (Printable)
Juicy steak bites and cheese tortellini in a rich garlic Parmesan cream sauce, ready in just 35 minutes.
# What You Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until tender. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer without crowding. Sear for 2 to 3 minutes per side until a golden-brown crust forms and the steak reaches your preferred doneness. Transfer to a plate and tent loosely with foil.
04 - Reduce the skillet heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom. Sauté the shallots and minced garlic for about 1 minute until fragrant and softened.
05 - Pour in the heavy cream, stirring to incorporate all the flavors. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Gradually stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1 to 2 minutes until heated through.
08 - Transfer to warm serving plates or a platter. Sprinkle generously with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The garlic cream sauce coats every tortellini like a velvet blanket and you will want to lick the skillet clean.
- Searing the steak separately means perfectly browned bites instead of gray chewy ones, and that one extra step changes everything.
02 -
- Do not crowd the steak in the pan because steaming instead of searing is the fastest way to ruin this dish.
- Let the cream simmer until it visibly thickens before adding the Parmesan, or your sauce will be thin and watery.
03 -
- Pat the steak pieces completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Reserve a splash of the tortellini cooking water to loosen the sauce if it gets too thick at the end.