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Garlic Steak Tortellini

Garlic Steak Tortellini

Garlic Steak Tortellini is the ultimate comfort-food dinner — tender seared steak tossed with cheese tortellini in a buttery garlic sauce. Simple enough for busy weeknights, yet rich and restaurant-worthy for special occasions. A hearty family-friendly dish packed with flavor and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Steak
  • 1 lb 450 g sirloin or flank steak, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp dried Italian seasoning
  • For the Tortellini & Sauce
  • 1 lb 450 g cheese tortellini (refrigerated or frozen)
  • 3 tbsp butter
  • 4 cloves garlic minced
  • ½ cup heavy cream or half-and-half
  • ⅓ cup grated Parmesan cheese
  • ¼ tsp red chili flakes optional, for spice
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley for garnish
  • Lemon wedge optional

Method
 

  1. Cook the tortellini.
  2. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until tender. Drain and set aside.
  3. Season the steak.
  4. Pat the steak dry. Toss with olive oil, salt, pepper, smoked paprika, and Italian seasoning.
  5. Sear the steak.
  6. Heat a large skillet over medium-high. Add the steak in a single layer and cook 2–3 minutes per side until browned and just cooked through. Remove to a plate.
  7. Make the garlic butter sauce.
  8. Lower the heat to medium. Add butter to the skillet. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t burn it).
  9. Create the creamy base.
  10. Pour in the heavy cream, whisk, and let simmer 2–3 minutes until slightly thickened. Stir in Parmesan and chili flakes. Taste and adjust salt and pepper.
  11. Combine.
  12. Add the cooked tortellini and steak back into the skillet. Toss gently so the sauce coats everything.
  13. Finish and serve.
  14. Sprinkle with parsley, squeeze a touch of lemon if you like brightness, and serve immediately.

Notes

Use good steak: Sirloin, ribeye, or flank gives tender results. Avoid overcooking.
Make it lighter: Swap cream for evaporated milk or half-and-half.
Add veggies: Spinach, mushrooms, peas, or sun-dried tomatoes mix in beautifully.
Meal prep: Cook steak and sauce ahead; reheat gently and toss with fresh tortellini.
Gluten-free: Use gluten-free stuffed pasta if needed.