Garlic Steak Tortellini (Printable)
Tender steak and cheesy tortellini in a rich garlic cream sauce.
# What You'll 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 It:
01 - Prepare the tortellini according to package instructions. Drain well and set aside.
02 - Generously season the cut steak pieces with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove the steak from the skillet and set aside.
04 - Reduce the skillet heat to medium. Add the butter, shallots, and garlic. Sauté for about 1 minute until fragrant.
05 - Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and cook for 2–3 minutes until the sauce thickens slightly.
06 - Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything in the sauce and heat through for 1–2 minutes. Sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- It feels like a fancy restaurant dinner but comes together in the time it takes to boil water.
- The rich garlic cream sauce is perfect for soaking up with crusty bread or just licking off the fork.
02 -
- Do not rinse the cooked pasta or the sauce will slide right off the noodles.
- Keep the heat at medium when adding the cream so it does not break and curdle.
03 -
- Using freshly grated cheese instead of the pre shredded tub kind prevents grainy sauce.
- Splash a little pasta water into the sauce if it gets too thick.