Garlic Steak Tortellini (Print Version)

Tender steak bites and cheese tortellini in a rich garlic cream sauce

# What You Need:

→ Beef

01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Pasta

04 - 12 oz refrigerated cheese tortellini

→ Sauce

05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and pepper to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese for serving

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain thoroughly and set aside.
02 - While pasta water heats, liberally season steak cubes with 1/2 teaspoon salt and 1/2 teaspoon black pepper on all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear seasoned steak cubes for 2-3 minutes per side until well-browned and cooked to desired doneness. Transfer steak to a plate and reserve.
04 - Reduce skillet heat to medium. Add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant but not browned.
05 - Pour heavy cream into skillet, stirring to scrape up browned bits from bottom. Add Parmesan, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until sauce coats the back of a spoon.
06 - Return cooked tortellini and seared steak to skillet. Gently toss to coat everything evenly in sauce. Heat through for 1-2 minutes. Remove from heat, garnish with fresh parsley and additional Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The restaurant quality cream sauce comes together in minutes but tastes like it simmered all day
  • Tender steak bites and cheesy tortellini create the perfect bite every single time
  • This recipe impresses dinner guests but is secretly easy enough for a Tuesday night
02 -
  • Overcrowding the pan when searing steak will steam it instead of searing it, so work in batches if your skillet is not big enough
  • The sauce thickens quickly off the heat, so do not overreduce it in the pan or you will end up with something too thick to coat the pasta
03 -
  • Pat the steak cubes completely dry before seasoning them for the best sear
  • Save a splash of pasta water in case the sauce needs thinning at the end

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