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Garlic Steak Tortellini

Garlic steak tortellini is a quick one-pan steak pasta with seared sirloin strips tossed through cheesy tortellini in a rich garlic butter sauce. Finished with generously grated parmesan, it delivers a creamy, flavorful coating in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Steak and pasta base
  • 1 lb sirloin steak slice thin against the grain
  • 20 oz refrigerated cheese tortellini
Garlic butter sauce
  • 5 tbsp butter divided
  • 5 garlic cloves minced
  • 0.5 cup beef broth
  • 0.25 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 tsp Italian seasoning
  • salt to taste
  • cracked black pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions. Drain and set aside.
Sear steak
  1. Season the steak strips generously with salt and cracked black pepper. Heat 2 tablespoons butter in a large skillet over high heat and sear for 2–3 minutes until browned, then set aside.
Make garlic butter sauce
  1. In the same skillet, melt the remaining butter over medium heat and add the minced garlic. Cook for 1 minute until fragrant.
  2. Add beef broth and heavy cream, then simmer for 2–3 minutes until slightly thickened.
Toss and serve
  1. Return the steak and tortellini to the skillet. Add Italian seasoning and parmesan, then toss until everything is coated and heated through.
  2. Serve immediately, topped with fresh parsley.

Notes

Pro tip: sear the steak in hot butter in a single layer so it browns instead of steams. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because tortellini and cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream.