Print

Easy Garlic Steak Tortellini

Close-up of seared Garlic Steak and cheesy Tortellini coated in creamy sauce, steaming in a cast-iron Skillet — ideal for cozy Weeknight Meals.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A speedy, feel-good one-skillet meal: seared steak bites tossed with cheese tortellini in a garlicky, ultra-creamy sauce. Ready in about 30 minutes and perfect for weeknights.

Ingredients

Scale

Tortellini

  • 20 oz cheese tortellini (fresh or refrigerated works best)

Steak

  • 1 lb steak, cut into bite-size cubes (sirloin for leaner, ribeye for richer)

Seasonings

  • Kosher salt
  • Freshly cracked black pepper
  • Garlic powder
  • Smoked paprika

Creamhouse Sauce

  • 2 tbsp olive oil (for searing)
  • 4 tbsp unsalted butter
  • 5 garlic cloves, minced
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1 1/4 cups freshly grated Parmesan

Garnishes (optional)

  • Chopped parsley
  • Red pepper flakes
  • Extra cracked black pepper

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a roar. Drop in the tortellini and cook until just tender (follow package timing — usually 3–5 minutes). Drain and set aside. Save a splash of the pasta water in case you need to loosen the sauce later.
  2. Prep and season the steak: Toss the cubed steak with a little salt, plenty of cracked pepper, a dusting of garlic powder, and a pinch of smoked paprika.
  3. Sear the steak: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the steak in a single layer and brown on all sides, about 3–5 minutes total. Don’t crowd the pan — work in batches if necessary. Transfer the meat to a plate.
  4. Build the garlic base: Lower the heat to medium. Melt the butter in the same skillet and add the minced garlic. Sauté briefly (about 30–60 seconds) until fragrant — don’t let it burn.
  5. Make the sauce: Pour in the heavy cream and milk, stir, and let the mixture simmer gently for 3–4 minutes so it reduces slightly.
  6. Cheese it up: Stir in the grated Parmesan a little at a time until the sauce is glossy and smooth. Taste and add salt or pepper if needed. Add cheese on low heat to avoid graininess.
  7. Finish the dish: Return the steak and the drained tortellini to the skillet. Toss everything until the pasta and meat are coated in the sauce, 1–2 minutes. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water.
  8. Serve: Scatter parsley, a pinch of red pepper flakes, and extra cracked pepper on top. Serve straight from the pan while it’s hot.

Notes

  • Pat the steak dry before seasoning — it helps create a better sear.
  • Don’t overcrowd the skillet; a crowded pan steams the meat and prevents browning.
  • Use freshly grated Parmesan for the creamiest sauce (pre-shredded won’t melt as smoothly).
  • If the sauce starts to split, whisk in a teaspoon of cold milk or a cornstarch slurry to rebind it.

Nutrition

Find it online: https://irmacooks.com/easy-garlic-steak-tortellini/