Garlic Parmesan Steak Tortellini
Juicy steak and cheese tortellini tossed in a creamy garlic Parmesan sauce, delivering a rich and savory skillet meal perfect for a comforting dinner or weeknight treat.
Equipment
- 1 large pot for boiling tortellini
- 1 large skillet for cooking steak and sauce
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)
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the tortellini and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season steak pieces with ½ teaspoon salt, ½ teaspoon pepper, and paprika.
- Sear the steak in the skillet for 2 to 3 minutes per side until browned and cooked to your desired doneness, then remove and set aside.
- Reduce the skillet heat to medium and add butter and olive oil.
- Cook the minced garlic in the skillet for about 30 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in Parmesan cheese, Italian seasoning, remaining black pepper, and salt to taste.
- Simmer the sauce for 3 to 5 minutes until it thickens slightly.
- Add the cooked tortellini to the sauce and toss gently to coat, adding reserved pasta water gradually as needed to loosen the sauce.
- Return the steak to the skillet and toss lightly to combine. Heat for 1 to 2 minutes until everything is warmed through.
- Serve the tortellini and steak plated generously, garnished with chopped parsley and extra Parmesan cheese if desired.
Notes
- Let steak rest briefly before combining to retain juiciness.
- Add a splash of white wine or beef broth for extra depth of flavor.
- Spinach or mushrooms can be added for a veggie boost.
- Red pepper flakes add a spicy kick to the sauce.
- Store leftovers refrigerated up to 3 days; reheat gently with cream.