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Garlic Steak Tortellini

Garlic steak tortellini with cheese-filled tortellini tossed in a quick garlic butter sauce, finished with plenty of grated parmesan. Thin sirloin steak strips are seared, then combined with the creamy broth for a one-pan, steak pasta dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak strips
  • 1 lb sirloin steak Slice thin against the grain.
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Use refrigerated cheese-filled tortellini.
Garlic butter sauce base
  • 5 tbsp butter Divided as written.
  • 5 garlic cloves Minced.
  • 0.5 cup beef broth
  • 0.25 cup heavy cream
Seasoning and finishing
  • 0.5 cup parmesan cheese Grated generously.
  • 1 tsp Italian seasoning
  • Salt and cracked black pepper To taste; season steak and pasta water as needed.
  • Fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring a large pot of salted water to a rolling boil, then cook refrigerated cheese tortellini according to package directions until tender. Drain and set aside, reserving no water unless needed for tossing later.
Season and sear steak
  1. Season the thin sirloin steak strips generously with salt and cracked black pepper. Heat 2 tablespoons butter in a large skillet over high heat and sear until browned, 2–3 minutes, then set aside.
Make garlic butter cream sauce
  1. In the same skillet, melt the remaining butter over medium heat. Add minced garlic and cook 1 minute until fragrant, stirring so it doesn’t brown.
  2. Pour in beef broth and heavy cream, then simmer 2–3 minutes until slightly thickened. Keep the heat at a gentle simmer for a glossy sauce.
Combine and serve
  1. Return the steak strips and tortellini to the skillet. Add Italian seasoning and grated parmesan, toss to coat, and serve immediately topped with fresh parsley.

Notes

Pro tip: Toss pasta and steak in the skillet just long enough to coat so the cheese tortellini stays springy. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently on the stovetop with a splash of broth or cream. Freeze is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy sauce.