Name: Garlic Parmesan Steak Tortellini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb sirloin or ribeye steak (cut into bite-size pieces); 1 tablespoon olive oil; ½ teaspoon salt (divided); ½ teaspoon black pepper (divided); ½ teaspoon paprika; 20 oz refrigerated cheese tortellini; Salt (for pasta water); 2 tablespoons butter; 1 tablespoon olive oil; 4 cloves garlic (minced); 1 cup heavy cream; ¾ cup grated Parmesan cheese; ½ teaspoon Italian seasoning; ½ teaspoon black pepper; Salt (to taste); ½ cup reserved pasta water (optional); Chopped fresh parsley (for garnish (optional)); Extra Parmesan cheese (for garnish (optional))

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Indulge in the perfect combination of tender, juicy steak paired with delicate cheese-filled tortellini enveloped in a rich garlic Parmesan sauce. This skillet meal boasts bold, creamy flavors that create an unforgettable dining experience, ideal for cozy nights or impressive weeknight dinners.

The luscious sauce blends garlic, butter, and Parmesan, elevating every bite of steak and pasta to savory perfection. Whether you’re a steak lover or a pasta enthusiast, this dish brings comfort and sophistication to your table effortlessly.

Why You’ll Love This Recipe

Tender steak with flavorful seasoning ensures a juicy, mouthwatering protein base.
Cheese-filled tortellini adds indulgent creaminess and satisfying texture.
The garlic Parmesan sauce combines rich cream and sharp cheese for bold, savory depth.
Quick skillet preparation makes it ideal for busy weeknights without sacrificing taste.

Ingredients

Steak (sirloin or ribeye), 1 lb (450 g): Tender, bite-size pieces perfect for searing and absorbing rich flavors.
Olive oil, 1 tablespoon: Adds a subtle fruitiness and helps achieve a perfect steak sear.
Salt, ½ teaspoon: Enhances the natural flavors of the steak and pasta.
Black pepper, ½ teaspoon: Provides a mild heat to complement the savory profile.
Paprika, ½ teaspoon: Adds smoky depth and a warm color to the steak.
Refrigerated cheese tortellini, 20 oz (570 g): Cheese-filled pasta-rounds offering a creamy center and tender bite.
Salt for pasta water: Seasoned water ensures perfectly flavored pasta.
Butter, 2 tablespoons: Brings a rich, silky texture to the sauce.
Olive oil, 1 tablespoon: Combines with butter for a balanced fat base in the sauce.
Garlic, 4 cloves minced: Aromatic and sharp, it forms the foundation of the sauce’s flavor.
Heavy cream, 1 cup: Creates a luscious, velvety sauce with a decadent mouthfeel.
Grated Parmesan cheese, ¾ cup: Infuses salty, nutty richness to the creamy sauce.
Italian seasoning, ½ teaspoon: A fragrant blend adding herbaceous notes.
Black pepper, ½ teaspoon: Balances richness with subtle spiciness.
Salt, to taste: Adjusts seasoning for harmony in the sauce.
Reserved pasta water, ½ cup as needed: Used to adjust sauce consistency and add starch for silky coating.
Chopped fresh parsley (optional garnish): Adds freshness and color contrast on the plated dish.
Extra Parmesan cheese (optional garnish): Enhances cheesy flavor right before serving.

Instructions

Cook the Tortellini: Bring a large pot of salted water to a rolling boil to season the pasta and enhance its flavor. Cook the cheese tortellini according to package instructions until al dente, ensuring a tender yet firm texture that holds up in the sauce. Reserve ½ cup of the pasta water before draining, which will be useful to adjust sauce consistency later.
Cook the Steak: Heat olive oil in a large skillet over medium-high heat to achieve a hot surface ideal for searing. Meanwhile, season the steak pieces evenly with salt, black pepper, and paprika to add flavor and a subtle smoky undertone. Sear the steak for 2-3 minutes on each side until browned and cooked to your preferred doneness, creating a flavorful crust. Remove the steak from the skillet and set aside to rest, which helps retain juices.
Make the Garlic Parmesan Sauce: Reduce the skillet heat to medium and add butter and olive oil to create a rich fat base. Stir in minced garlic and cook for 30 seconds until fragrant but not browned to avoid bitterness. Pour in the heavy cream and bring to a gentle simmer to thicken the sauce gradually. Mix in grated Parmesan cheese, Italian seasoning, black pepper, and salt, stirring consistently to combine flavors and melt the cheese smoothly. Simmer for 3–5 minutes until the sauce thickens slightly, developing a creamy texture.
Combine Tortellini and Steak: Add the cooked tortellini directly to the skillet, tossing gently to coat each piece in the garlic Parmesan sauce evenly. Incorporate the reserved pasta water gradually if the sauce needs loosening to ensure a smooth, glossy finish that clings well. Return the rested steak pieces into the skillet and toss lightly to combine all components. Heat everything together for 1–2 minutes until warmed through, allowing flavors to meld perfectly.
Serve and Garnish: Plate the garlic Parmesan steak tortellini generously while hot for a satisfying meal. Garnish with freshly chopped parsley for aromatic brightness and sprinkle extra Parmesan cheese to enhance the savory, cheesy notes. Serve immediately to enjoy the creamy, hearty flavors at their peak.

You Must Know

Rest the steak briefly after searing to keep it juicy and tender when tossed with pasta.
Add a splash of white wine or beef broth before the cream for extra flavor complexity.
Incorporate veggies like spinach or mushrooms for added nutrients and texture contrast.
Boost the spice level with red pepper flakes in the sauce if desired.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with extra cream to maintain sauciness.

Storage Tips

Store any leftover garlic Parmesan steak tortellini in airtight containers in the refrigerator for up to three days. Reheat gently on the stove with a splash of cream or reserved pasta water to restore the sauce’s creamy texture and prevent dryness.

Serving Suggestions

Serve this hearty dish with a crisp green salad to balance richness, or pair it with garlic bread to soak up the delicious sauce. A glass of light red wine complements the bold steak and creamy Parmesan flavors beautifully.

Professional Tips

Always reserve pasta water; its starch content helps emulsify and loosen sauces perfectly.
Sear steak in batches if needed to avoid overcrowding the pan, which can cause steaming instead of browning.
Use freshly grated Parmesan for better melting and richer flavor compared to pre-grated cheese.
Adjust seasoning gradually, tasting as you go to achieve balanced richness and spice.

FAQs

Can I use frozen tortellini for this dish?: Yes, frozen tortellini will work well. Just cook according to package directions and adjust pasta water quantity as needed.
What cut of steak works best?: Sirloin or ribeye are ideal for their tenderness and flavor, but you can use other quick-cooking cuts as preferred.
Can I make this recipe vegetarian?: Omit the steak and add mushrooms or spinach for a delicious vegetarian version in the same creamy sauce.
How spicy is this dish?: The base recipe is mild, but you can add red pepper flakes or black pepper to increase heat to your taste.
Can I prepare this recipe ahead of time?: You can cook steak and tortellini in advance, but combine with sauce just before serving to keep creaminess fresh.
What wine pairs with this meal?: A light to medium-bodied red wine like Pinot Noir complements the steak and creamy sauce nicely.