Description
Garlic Steak Tortellini is a savory and indulgent dish featuring tender seared sirloin steak pieces tossed with fresh cheese tortellini in a rich and creamy garlic butter parmesan sauce, garnished with fresh parsley and extra parmesan cheese for an elegant and satisfying meal.
Ingredients
Units
Scale
Steak
- 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 the Steak: Cut sirloin steak into bite-sized pieces about 1 inch thick. Pat completely dry with paper towels. Season generously on all sides with salt, black pepper, and Italian seasoning. Let sit at room temperature for 10 minutes while preparing other ingredients.
- Sear the 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 piece. Sear for 2 minutes without moving. Flip and cook another 1-2 minutes for medium rare. Remove to a plate and set aside.
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions (3-4 minutes for frozen, 2-3 minutes for fresh). Reserve 1 cup of pasta water before draining. Drain tortellini but do not rinse.
- Make the Sauce: In the same skillet used for steak, reduce heat to medium. Add butter and let melt completely. Add minced garlic and 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. Bring to a gentle simmer, stirring occasionally. Add grated parmesan cheese and stir constantly until melted and sauce is smooth. Season with salt, black pepper, and Italian seasoning. Add reserved pasta water as needed to reach desired sauce consistency.
- Combine and Warm: Add cooked tortellini to the garlic butter sauce. Toss gently to coat every piece. Add seared steak pieces back to the skillet. Fold everything together carefully without breaking tortellini. Let warm through for 1-2 minutes.
- Adjust and Serve: Check sauce consistency and add more pasta water if needed for a glossy, coating texture. Taste and adjust seasoning. Remove from heat. Transfer to serving plates or bowl. Garnish with fresh chopped parsley and extra grated parmesan cheese. Serve immediately.
Notes
- Sear the steak over very high heat for a perfect crust and tender inside.
- Do not overcook tortellini; cook just until al dente for best texture.
- Be careful not to burn the garlic when sautéing to avoid bitterness in the sauce.
- If sauce thickens too much, gradually add reserved pasta water to loosen it up.
- Serve immediately while sauce is creamy and hot for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
