Description
Garlic Steak Tortellini is a rich and creamy Italian-inspired dish featuring tender seared sirloin steak bites tossed with fresh cheese tortellini in a luscious garlic butter cream sauce, garnished with fresh parsley and parmesan cheese. Perfect for a comforting and flavorful meal.
Ingredients
Units
Scale
Steak
- 1.5 lb sirloin steak cut into 1-inch pieces
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Pasta
- 20 oz fresh or frozen cheese tortellini
- 1 tablespoon salt for pasta water
Sauce
- 4 tablespoon butter
- 6 cloves garlic minced
- 1.5 cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup reserved pasta water as needed
Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup parmesan cheese extra for topping
Instructions
- Prepare the steak: Cut sirloin steak into bite-sized pieces about 1 inch thick. Pat completely dry with paper towels. Season generously on all sides with salt, black pepper, and Italian seasoning. Let sit at room temperature for 10 minutes to absorb flavors.
- Sear the steak: Heat large skillet over high heat until smoking hot. Add olive oil and let shimmer. Place steak pieces in single layer with space between each piece. Sear for 2 minutes without moving to create a crust. Flip and cook another 2 minutes for medium rare. Remove steak to a plate and set aside to rest.
- Cook the tortellini: While steak rests, bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions (3 minutes for fresh, 4 minutes for frozen). Reserve 1 cup of pasta water before draining tortellini. Drain well but do not rinse to keep sauce adherence.
- Make the garlic butter sauce: Reduce heat to medium in the same skillet used for steak. Add butter and let melt completely. Add minced garlic and sauté gently for 30 seconds until fragrant and golden without burning.
- Add cream and cheese: Pour heavy cream into skillet with garlic butter. Bring to a gentle simmer while stirring occasionally. Add freshly grated parmesan cheese and stir constantly until melted and sauce is smooth. Season sauce with salt, black pepper, and Italian seasoning. If sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Toss tortellini and steak in sauce: Add cooked tortellini to garlic butter sauce, tossing gently to coat each piece evenly. Return seared steak pieces to skillet and fold everything together carefully without breaking the tortellini. Let mixture warm through for 1-2 minutes to blend flavors.
- Adjust consistency and seasoning: Check sauce consistency and add additional pasta water if needed for a glossy, coating texture. Taste and adjust salt and pepper as desired. Remove skillet from heat.
- Serve: Transfer garlic steak tortellini to serving plates or bowl. Garnish with fresh chopped parsley and sprinkle extra grated parmesan cheese on top. Serve immediately while sauce is hot and creamy.
Notes
- Sear the steak over very high heat to develop a flavorful crust and keep the interior tender and juicy.
- Do not burn the garlic when sautéing; it should be golden and fragrant for best flavor.
- Reserve pasta water to adjust the sauce consistency as it helps keep the sauce silky and clings well to the tortellini.
- This dish is best enjoyed immediately after cooking as the sauce thickens and the tortellini can become heavy if left standing.
- Fresh tortellini cooks faster and has a more delicate texture than frozen, so adjust cooking time accordingly.
- Use freshly grated parmesan for optimal melting and flavor compared to pre-grated cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg
