Garlic Steak Tortellini (Printable)
Sirloin steak bites with cheese tortellini in a creamy garlic Parmesan sauce for a satisfying dinner.
# What You'll Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain well and set aside.
02 - Pat the sirloin pieces dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2–3 minutes per side until a golden-brown crust forms and the meat reaches your preferred doneness. Transfer to a plate and rest.
03 - Reduce the skillet heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom. Sauté the minced garlic and shallots for about 1 minute until fragrant and softened, taking care not to let the garlic brown.
04 - Pour in the heavy cream, stirring to deglaze the pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce coats the back of a spoon.
05 - Stir in the grated Parmesan cheese and continue stirring until fully melted and the sauce is silky smooth.
06 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through for 1–2 minutes. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- It delivers the indulgence of a steakhouse pasta dish in about thirty five minutes flat.
- The garlic cream sauce coats every fold of tortellini like a warm blanket on a cold evening.
- Cleanup is minimal since everything comes together in one skillet after the pasta is done.
02 -
- Do not overcrowd the steak in the pan or it will steam instead of sear, so cook in two batches if necessary.
- Keep the cream at a gentle simmer rather than a full boil or it may break and become grainy.
03 -
- Grate the Parmesan from a wedge right before adding it because pre shredded cheese contains anti caking agents that make the sauce grainy.
- A splash of the starchy tortellini cooking water stirred into the sauce at the end helps it cling to every fold.