Description
Garlic Steak Tortellini is a decadent and flavorful dish featuring tender seared sirloin steak bites tossed with cheese tortellini in a rich, creamy garlic butter sauce. Perfect for a hearty dinner, this recipe balances the bold flavors of garlic and Parmesan with the savory steak and silky pasta.
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 and season steak: Cut sirloin steak into 1-inch pieces and pat dry with paper towels. Season generously with salt, black pepper, and Italian seasoning. Let it rest 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 them. Sear for 2 minutes without moving, then flip and cook for another 2 minutes for medium rare. Remove steak from skillet and set aside.
- Cook 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 garlic butter sauce: Reduce the skillet heat to medium. Add butter and let melt fully. Add minced garlic and sauté for 30 seconds until fragrant and golden, being careful not to burn the garlic.
- Add cream and cheese: Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Add grated parmesan cheese and stir constantly until cheese melts and sauce is smooth. Season with salt, black pepper, and Italian seasoning. If the sauce is too thick, add reserved pasta water a splash at a time to achieve a glossy, coating consistency.
- Toss tortellini and steak in sauce: Add cooked tortellini to the garlic butter sauce and toss gently to coat. Return seared steak bites to the skillet and carefully fold everything together without breaking the tortellini. Let warm through for 1-2 minutes.
- Adjust and serve: Check sauce consistency and add more pasta water if needed. Taste and adjust seasoning with salt or pepper. Remove from heat.
- Garnish and serve: Transfer garlic steak tortellini to serving plates or bowls. Garnish with fresh chopped parsley and extra grated parmesan cheese. Serve immediately while hot and creamy.
Notes
- For best flavor and texture, ensure the skillet is very hot before searing the steak to get a good crust.
- Do not skip reserving pasta water; it helps to loosen the sauce to the perfect consistency.
- Be careful not to burn the garlic when sautéing, as it will turn bitter and affect the sauce flavor.
- This dish is best served immediately to enjoy the creamy sauce at its best.
- You can substitute sirloin with ribeye or flank steak if preferred for different beef flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
