Garlic Steak Tortellini (Printable Version)

Tender steak bites and cheese tortellini in a rich, garlicky cream sauce for a restaurant-style meal at home.

# What You'll 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

→ Garnish

11 - 2 tbsp fresh parsley, chopped
12 - Extra Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and set aside.
02 - While the pasta cooks, season the steak cubes with salt and pepper.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear the steak cubes for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.
04 - In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon butter and the minced garlic. Sauté for 1 minute until fragrant.
05 - Pour in the heavy cream, stirring to deglaze the pan. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until slightly thickened.
06 - Add the cooked tortellini and steak back to the skillet. Toss gently to coat in the sauce and heat through for 1-2 minutes. Remove from heat. Garnish with chopped parsley and extra Parmesan. Serve immediately.

# Expert Tips:

01 -
  • Restaurant quality cream sauce comes together in minutes, no culinary degree required
  • Tender steak bites and cheesy tortellini create the ultimate comfort food combination
  • One pan means less cleanup and more time enjoying your meal
02 -
  • Pat your steak cubes completely dry before seasoning or they will steam instead of sear
  • Remove the pan from heat when adding the cream to prevent curdling from extreme heat
  • The sauce will continue thickening as it stands, so dont over reduce it in the pan
03 -
  • Let your steak come to room temperature for 20 minutes before cooking for even searing
  • Use a microplane to grate your Parmesan for the smoothest incorporation into the sauce

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