Description
Garlic Steak Tortellini is a rich and creamy Italian-inspired dish featuring tender seared sirloin steak bites tossed with cheese tortellini in a luscious garlic butter cream sauce, finished with fresh parsley and parmesan cheese. Perfect for a hearty and flavorful dinner that combines juicy steak with smooth, cheesy pasta.
Ingredients
Units
Scale
Steak and Seasoning
- 1.5 lb sirloin steak cut into 1-inch pieces
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Pasta
- 20 oz fresh or frozen cheese tortellini
- 1 tablespoon salt for pasta water
Sauce
- 4 tablespoon butter
- 6 cloves garlic minced
- 1.5 cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup reserved pasta water as needed
Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup parmesan cheese extra for topping
Instructions
- Prepare and Season Steak: Cut sirloin steak into 1-inch bite-sized pieces. Pat dry with paper towels to remove moisture, then season generously on all sides with salt, black pepper, and Italian seasoning. Let it rest at room temperature for 10 minutes.
- Sear the Steak: Heat a large skillet over high heat until very hot and smoking. Add olive oil and let it shimmer. Place steak pieces in a single layer without crowding. Sear for 2 minutes without moving them, then flip and cook another 1 to 2 minutes for medium rare. Remove steak from skillet and set aside.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions—3 minutes for fresh or 4 minutes for frozen. Reserve 1 cup of the pasta water, then drain tortellini without rinsing.
- Make Garlic Butter Sauce: In the same skillet used for the steak, reduce heat to medium. Add butter and let it melt completely. Add minced garlic and sauté for 30 seconds until fragrant and golden, careful not to burn the garlic.
- Add Cream and Cheese: Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Add grated parmesan cheese and stir constantly until cheese melts and sauce is smooth. Season with salt, black pepper, and Italian seasoning. If sauce is too thick, add reserved pasta water a little at a time.
- Toss Pasta and Steak in Sauce: Add cooked tortellini to the skillet, tossing gently to coat each piece in sauce. Return seared steak bites to skillet, folding gently to combine without breaking tortellini. Let everything warm through for 1 to 2 minutes.
- Adjust and Serve: Check sauce consistency and add additional pasta water to achieve a glossy, coating texture. Taste and adjust seasoning with salt and pepper if needed. Remove from heat, plate the dish, and garnish with fresh parsley and extra parmesan cheese. Serve immediately while hot and creamy.
Notes
- Ensure the steak is patted completely dry before searing to get a perfect crust.
- Do not overcook the steak pieces to keep them tender and juicy; medium rare is ideal.
- Reserve pasta water to adjust sauce consistency and help the sauce coat the pasta smoothly.
- Garlic can burn quickly; sauté just until fragrant and golden to avoid bitterness.
- This dish is best served immediately to enjoy the creamy sauce and tender steak at their peak.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 140 mg
