Garlic Steak with creamy Tortellini
This Garlic Steak with Creamy Tortellini is a rich, restaurant‑style skillet dinner made with juicy seared steak, cheese‑filled tortellini, and a velvety garlic Parmesan cream sauce. It’s a cozy, impressive meal that comes together quickly, perfect for date night or a special weeknight dinner at home.
Ingredients
For the steak and tortellini
- 300 –400 g 10–14 oz steak (sirloin, ribeye, or strip), sliced or cut into strips
- 250 g 9 oz cheese tortellini (fresh or refrigerated)
- 1 –2 tbsp olive oil
- 2 tbsp butter divided
- 3 –4 cloves garlic minced
- Salt and black pepper to taste
For the creamy sauce
- 1 cup heavy cream or cooking cream
- ½ cup freshly grated Parmesan cheese
- ¼ –½ cup reserved pasta cooking water as needed
- ½ tsp Italian seasoning or dried oregano optional
- Pinch red pepper flakes optional, for heat
Optional add‑ins and garnish
- 1 cup fresh baby spinach or sliced mushrooms
- Fresh parsley chopped
- Extra Parmesan for serving
Instructions
Cook the tortellini
- Bring a large pot of salted water to a boil.
- Cook the cheese tortellini according to package directions until al dente.
- Reserve about ½ cup of the pasta water, then drain and set the tortellini aside.
Sear the garlic steak
- Pat the steak dry with paper towels and season generously with salt and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium‑high heat.
- Add the steak in a single layer and sear for 2–3 minutes per side, until browned and cooked to your liking.
- Remove the steak to a plate and keep warm.
Make the garlic cream sauce
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon butter.
- Add minced garlic and cook for about 30 seconds until fragrant, stirring often so it doesn’t burn.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and the sauce becomes smooth and slightly thick.
- If using, add Italian seasoning, red pepper flakes, spinach, or mushrooms, and cook until the vegetables soften.
Combine steak and tortellini
- Add the cooked tortellini to the skillet and toss in the creamy sauce.
- Return the steak (and any juices on the plate) to the pan and stir gently to combine.
- If the sauce is too thick, thin it with a splash of reserved pasta water until it coats the pasta nicely.
- Taste and serve
- Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with chopped fresh parsley and extra Parmesan.
- Serve immediately while hot and creamy.
Notes
Nutritional Benefits (approximate, per serving)
- Protein: Steak and cheese tortellini provide a good amount of protein, helping with satiety and muscle repair.
- Calcium: Cream and Parmesan contribute calcium, supporting bone and teeth health.
- Energy: The pasta and cream offer carbohydrates and fats that make this a satisfying, energy‑dense main dish.
- Micronutrients: Garlic and optional spinach or mushrooms add antioxidants, fiber, and vitamins like vitamin K and folate.