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One-Skillet Garlic Steak Bites with Creamy Tortellini

Garlic Steak bites and cheesy Tortellini in a creamy sauce in a hot Skillet, garnished with parsley.
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A speedy, cozy one-pan meal that brings together seared Garlic Steak bites and cheesy Tortellini in a silky cream sauce. Ready in about 30 minutes and perfect for busy nights when you want something comforting without the fuss.

Ingredients

Scale

For the tortellini

  • 20 oz cheese tortellini — fresh or refrigerated gives the best texture and flavor.

For the steak

  • 1 lb steak (sirloin or ribeye) — sirloin is lean and beefy; ribeye will be richer and more tender.

Seasoning

  • Salt
  • Black pepper
  • Garlic powder
  • Smoked paprika

For the cream sauce

  • 2 tbsp olive oil — for a hot, steady sear.
  • 4 tbsp butter — builds the creamy base.
  • 5 garlic cloves, minced — garlic-forward flavor is the point here.
  • 1 cup heavy cream — creates that velvety mouthfeel.
  • 3/4 cup whole milk — lightens the richness slightly.
  • 1 1/4 cups Parmesan, shredded or freshly grated — salty, savory, and helps thicken the sauce.

Garnishes (optional)

  • Chopped parsley — brightens the plate.
  • Red pepper flakes — for heat.
  • Freshly cracked black pepper — finishing touch.

Instructions

1. Cook the tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente (follow package timing). Drain and set aside so it’s ready when the sauce is finished.

2. Season and sear the steak

Cut the steak into bite-sized pieces, pat them dry, and toss with salt, black pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat and sear the steak bites until browned on all sides, about 3–5 minutes. Remove the steak to a plate and let it rest briefly.

3. Start the garlic butter base

Lower the heat to medium, add the butter to the same skillet, and melt. Add the minced garlic and cook just until fragrant — about 30–60 seconds. Don’t let it brown too much.

4. Make the creamhouse sauce

Pour in the heavy cream and whole milk, stirring to combine with the buttery garlic. Let the mixture simmer gently for a few minutes so it thickens slightly. Keep the heat controlled — you want a slow simmer, not a boil.

5. Add the cheese

Slowly whisk in the Parmesan until the sauce becomes smooth and glossy. Taste and adjust seasoning with salt and pepper as needed.

6. Bring it all together

Return the steak bites and drained tortellini to the skillet. Toss everything together for a minute or two so the pasta and meat are coated in the sauce and warmed through.

7. Finish and serve

 

Top with chopped parsley, a sprinkle of red pepper flakes if you like heat, and a few turns of cracked black pepper. Serve straight from the skillet for a rustic presentation, or plate individually.

Notes

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Warm gently on the stove over low heat, adding a splash of milk or cream to revive the sauce’s creaminess. Stir frequently.

  • Freeze: You can freeze in a suitable container for up to 3 months; thaw overnight in the fridge before reheating. Sauce texture may shift slightly after freezing.

Nutrition

Find it online: https://irmacooks.com/one-skillet-garlic-steak-bites-creamy-tortellini/