Garlic Steak Tortellini (Printable)
Tender steak and cheesy tortellini in a rich garlic cream sauce.
# What You'll Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Cook the tortellini according to package instructions. Drain and set aside.
02 - Season the steak pieces generously with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add steak pieces and sear for 2–3 minutes per side, or until browned and cooked to desired doneness. Remove steak and set aside.
04 - In the same skillet, reduce heat to medium. Add butter, then sauté shallots and garlic until fragrant, about 1 minute.
05 - Pour in heavy cream, stirring to combine. Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.
06 - Stir in Parmesan cheese until melted and smooth.
07 - Return tortellini and steak to the skillet. Toss gently to coat in the sauce and heat through, 1–2 minutes. Sprinkle with chopped parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pan which means cleanup is practically nonexistent
- The sauce is luxurious enough to impress but ready in under forty minutes
02 -
- Keep the heat at medium when making the sauce so the cream does not separate or scorch
- Grating your own Parmesan makes a huge difference for how smoothly it melts into the cream
03 -
- Let the steak rest for five minutes after searing to lock in the juices
- Reserve a half cup of pasta water just in case the sauce gets too thick