Garlic Steak Tortellini (Printable)
Juicy steak bites and cheese tortellini in a creamy garlic Parmesan sauce for a satisfying weeknight dinner.
# What you need:
→ Meats
01 - 14 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Vegetables & Herbs
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
→ Dairy
05 - 2 tbsp unsalted butter
06 - ½ cup heavy cream
07 - ½ cup grated Parmesan cheese
→ Pantry
08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat the sirloin pieces dry and season generously on all sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Arrange the steak pieces in a single layer without crowding and sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining tablespoon of olive oil and the butter to the same skillet. Once the butter has melted and begun to foam, stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer, stirring occasionally. Gradually whisk in the grated Parmesan cheese and continue stirring until the sauce is smooth and slightly thickened, approximately 2 minutes.
05 - While the sauce simmers, cook the cheese tortellini in a large pot of generously salted boiling water according to the package directions. Drain thoroughly in a colander.
06 - Add the drained tortellini to the garlic cream sauce, tossing gently to coat each piece evenly. Return the seared steak and any accumulated juices to the skillet and fold everything together. Cook for 1 to 2 minutes over low heat, allowing the flavors to meld.
07 - Transfer to warm plates, garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired, and serve immediately.
# Expert Tips:
01 -
- The garlic cream sauce clings to every fold of tortellini like it was made for each other, and honestly it probably was.
- It feels like a restaurant dish but comes together in about half an hour with zero fancy technique.
02 -
- Do not crowd the pan when searing steak or it will steam instead of brown, and that golden crust is where half the flavor lives.
- Grate your own Parmesan from a block because the pre shredded kind has anti caking agents that make the sauce grainy instead of smooth.
03 -
- Always deglaze the pan with the cream after sautéing the garlic because those browned bits stuck to the bottom are concentrated flavor waiting to be unlocked.
- Reserve a splash of the tortellini cooking water before draining, and if the sauce gets too thick, stir in a little of that starchy water to loosen it perfectly.