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Creamy Garlic Steak Tortellini

Tender steak bites and cheese tortellini in a rich, velvety garlic cream sauce. A restaurant-quality meal ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin steak or flank/ribeye, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 0.5 tsp garlic powder
  • Salt and freshly ground black pepper to taste
For the Cream Sauce & Tortellini
  • 1 tbsp unsalted butter
  • 1 small yellow onion finely chopped
  • 4-5 cloves garlic minced
  • 1 cup beef broth
  • 1.5 cups heavy cream
  • 0.5 cup freshly grated Parmesan cheese plus more for serving
  • 12-16 oz fresh or frozen cheese tortellini
  • 0.25 cup fresh parsley chopped, plus more for garnish
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large skillet or Dutch oven
  • Medium Pot
  • Cutting board
  • Chef's knife
  • Measuring Cups and Spoons

Method
 

  1. Pat steak dry. In a bowl, toss steak with 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Heat skillet over medium-high. Sear steak for 2-3 minutes per side until browned. Remove and set aside.
  3. Reduce heat to medium. Add butter to skillet. Sauté onion for 3-4 minutes. Add minced garlic, cook 1 minute.
  4. Pour in beef broth, scraping pan. Simmer 2-3 minutes to reduce slightly.
  5. Reduce heat to low. Stir in heavy cream.
  6. Add 0.5 cup Parmesan, parsley, and red pepper flakes (if using). Stir until cheese is melted and sauce is thick and gooey.
  7. Cook tortellini according to package directions in a separate pot of salted boiling water. Drain well.
  8. Add cooked tortellini and seared steak (with juices) to the skillet with the sauce.
  9. Gently toss everything together until coated and heated through (1-2 minutes). Taste and adjust seasoning.
  10. Serve immediately, garnished with extra Parmesan and parsley.

Notes

For best results, use freshly grated Parmesan cheese. If reheating, add a splash of beef broth or cream to loosen the sauce.