Garlic Steak Tortellini (Printable)
Tender steak bites with cheese tortellini in a rich garlic cream sauce, ready in 35 minutes.
# What You'll Need:
→ Beef
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Pasta
04 - 12 oz refrigerated cheese tortellini
→ Sauce
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
02 - Season steak cubes with 1/2 tsp salt and 1/2 tsp black pepper, coating evenly on all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tbsp butter and sear steak cubes for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak and set aside.
04 - Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in heavy cream, stirring to deglaze the pan and incorporate any browned bits. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until slightly thickened.
06 - Add cooked tortellini and seared steak back to the skillet. Toss gently to coat everything evenly in the sauce and heat through for 1-2 minutes. Remove from heat and garnish with chopped parsley and extra Parmesan. Serve immediately.
# Expert Advice:
01 -
- Weeknight luxury that somehow feels effortless despite looking and tasting like it came from a restaurant kitchen
- The way the garlicky cream sauce clings to every curve of tortellini while coating each piece of steak
02 -
- Overcrowding the pan when searing steak will steam the meat instead of creating that gorgeous crust, so work in batches if needed
- The sauce continues thickening off heat, so remove it slightly earlier than you think is perfect
03 -
- Pat the steak cubes completely dry before seasoning for the best sear
- Room temperature cream incorporates more smoothly into the sauce