Description
This Garlic Steak Tortellini recipe features tender sirloin steak bites seared to perfection and tossed with cheese tortellini in a creamy, garlicky butter sauce. It’s a rich and comforting Italian-inspired dish perfect for a satisfying dinner.
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 Steak: Cut sirloin steak into 1-inch bite-sized pieces and pat dry with paper towels. Season all sides generously with salt, black pepper, and Italian seasoning. Let rest at room temperature for 10 minutes.
- Sear Steak: Heat a large skillet over high heat until smoking hot. Add olive oil and let shimmer. Place steak pieces in a single layer with space between each. Sear without moving for 2 minutes, then flip and cook another 2 minutes for medium rare. Remove steak to a plate 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, 4 minutes for frozen). Reserve 1 cup of pasta water before draining. Drain tortellini but do not rinse.
- Make Garlic Butter Sauce: In the same skillet, reduce heat to medium. Melt butter completely, then add minced garlic. Sauté for 30 seconds until fragrant and golden, careful not to burn the garlic.
- Add Cream and Cheese: Pour heavy cream into the skillet with garlic butter and bring to a gentle simmer, stirring occasionally. Add freshly grated parmesan cheese and stir constantly until cheese melts and sauce is smooth. Season with salt, black pepper, and Italian seasoning. Add reserved pasta water as needed to achieve a sauce with a glossy, smooth consistency.
- Combine Pasta and Steak: Add cooked tortellini to the skillet with the garlic butter sauce. Toss gently to coat evenly. Return seared steak pieces to the skillet and fold everything together carefully without breaking the tortellini. Warm through for 1-2 minutes.
- Adjust Sauce and Serve: Check sauce thickness and add more pasta water if needed. Taste and adjust seasoning with additional salt or pepper if necessary. Remove from heat and transfer dish to serving plates or bowls.
- Garnish: Sprinkle with fresh chopped parsley and extra grated parmesan cheese. Serve immediately while hot and creamy.
Notes
- Sear the steak on high heat to develop a flavorful crust and keep the meat tender inside.
- Do not overcook garlic to avoid bitterness; sauté until just golden and fragrant.
- Reserve pasta water to adjust sauce consistency—it helps emulsify and add silkiness.
- This dish is best served immediately to enjoy the creamy sauce at its best texture.
- You can substitute sirloin with ribeye or flank steak for extra richness.
- If heavy cream is unavailable, a mixture of half-and-half with a little extra butter can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg
