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Garlic Steak Tortellini

Garlic steak tortellini tossed in a rich garlic butter sauce with browned steak strips and melted parmesan. Cheese-filled tortellini gets simmered with beef broth and cream until lightly thick, then served with fresh parsley and plenty of grated cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1 lb sirloin steak Slice thin against the grain.
cheese tortellini
  • 20 oz refrigerated cheese tortellini
butter
  • 5 tbsp butter Divided: 2 tbsp for searing, remaining for sauce.
garlic
  • 5 clove garlic Minced.
beef broth
  • 0.5 cup beef broth
heavy cream
  • 0.25 cup heavy cream
parmesan cheese
  • 0.5 cup parmesan cheese Grated.
Italian seasoning
  • 1 tsp Italian seasoning
salt and cracked black pepper
  • 1 salt and cracked black pepper To taste.
fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 large skillet

Method
 

Cook tortellini
  1. Bring a pot of salted boiling water to a boil, then cook refrigerated cheese tortellini according to package directions. Drain and set aside.
Sear steak
  1. Season steak strips generously with salt and cracked black pepper. Heat 2 tablespoons butter in a large skillet over high heat and sear the steak strips for 2–3 minutes until browned, then set aside.
Make garlic cream sauce
  1. In the same skillet, melt the remaining butter over medium heat. Add garlic and cook for 1 minute until fragrant.
  2. Add beef broth and heavy cream to the skillet and simmer for 2–3 minutes until slightly thickened. Return steak and tortellini to the skillet.
  3. Add Italian seasoning and parmesan, then toss until everything is coated and glossy. Serve immediately topped with fresh parsley.

Notes

Pro tip: Slice the steak thin against the grain so it sears quickly and stays tender—then drain the tortellini well so the garlic butter sauce clings instead of getting watery. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of broth if needed. Freezing isn’t recommended because cream sauces and tortellini texture can change after thawing. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce.