Garlic steak tortellini combines tender seared sirloin and cheese tortellini in a rich Parmesan cream sauce that gets plenty of flavor from five cloves of garlic.
The steak is seasoned with garlic powder and smoked paprika, seared in olive oil, rested, and sliced into strips. The sauce comes together in the same skillet with butter, garlic, cream, milk, and Parmesan, and the cooked tortellini finish in the sauce for a couple of minutes. It serves 6 and takes about 40 minutes.
Table of Contents
Why This Garlic Steak Tortellini Recipe Works
Cooking the steak first leaves browned bits in the skillet that flavor the sauce. Resting it before slicing keeps the juices in the meat so every strip stays tender.
Butter and garlic bloom in the pan before the cream goes in, which gives the sauce a rounded, savory base. Heavy cream and a splash of milk keep it rich without being too heavy.
Refrigerated cheese tortellini cook in just a few minutes and soak up the sauce, so the dish feels like a complete meal with very little work.
Ingredients for Garlic Steak Tortellini
- 20 oz refrigerated cheese tortellini
- 1 lb sirloin steak (or ribeye)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish (optional)
- Cracked black pepper, for garnish (optional)
Tortellini. Refrigerated cheese tortellini have the ideal texture and cook in about 3 minutes. Frozen tortellini also work with a minute or two of extra time.
Steak. Sirloin is lean and beefy, while ribeye is richer and more tender. Pat the steak dry and bring it close to room temperature before searing.
Seasonings. Salt, pepper, garlic powder, and smoked paprika give the steak a savory crust. Keep the salt light because the Parmesan and tortellini are already salty.
Butter and garlic. Unsalted butter builds the sauce, and five cloves of minced garlic give it a strong, mellow flavor once cooked briefly.
Cream and milk. Heavy cream makes the sauce silky, and the milk lightens it so it coats the pasta without feeling heavy.
Parmesan. Freshly grated Parmesan melts more smoothly than pre grated cheese. Whisk it in gradually.
Garnish. Parsley, red pepper flakes, and cracked black pepper add freshness, heat, and a little bite to finish.
How to Make Garlic Steak Tortellini
1. Boil the tortellini. Cook the tortellini in a large pot of salted boiling water according to the package directions, usually about 3 minutes. Drain and set aside.
2. Season the steak. Pat the steak dry and season both sides with the salt, pepper, garlic powder, and smoked paprika.
3. Sear the steak. Heat the olive oil in a large skillet over medium high heat. Cook the steak for 4 to 5 minutes per side until it reaches 145 degrees F for medium. Move it to a cutting board to rest for 5 minutes.
4. Start the sauce. Melt the butter in the same skillet over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant.
5. Add the cream. Pour in the cream and milk, stirring to scrape up the browned bits, and simmer gently for 2 to 3 minutes.
6. Melt in the cheese. Reduce the heat to low and whisk in the Parmesan gradually until the sauce is smooth and creamy.
7. Combine. Slice the steak into thin strips against the grain. Add the steak and the tortellini to the skillet and toss for 2 to 3 minutes until everything is coated.
8. Garnish. Take the skillet off the heat and top with parsley, red pepper flakes, and cracked black pepper.
How to Serve Garlic Steak Tortellini
Serve the pasta hot, straight from the skillet. An Italian house salad cuts through the richness, and air fryer garlic bread slices are great for scooping up the sauce. Roasted greens such as air fryer asparagus add a fresh contrast. If you love tortellini, try crock pot cheesesteak tortellini another night.
How to Store and Reheat Garlic Steak Tortellini
Cool the pasta within 2 hours and refrigerate it in an airtight container for up to 3 days. Reheat gently in a skillet over medium low heat with a splash of milk until the steak and tortellini are hot throughout at 165 degrees F and the sauce is smooth again. Cream sauces and filled pasta do not freeze well, so plan to enjoy leftovers within a few days.
Tips and Variations for Garlic Steak Tortellini
Use fresh tortellini. Fresh or refrigerated cheese tortellini give the ideal texture and flavor.
Rest the steak. Let the steak rest for 5 minutes before slicing so the juices stay in the meat.
Slice against the grain. Cutting across the muscle fibers makes each strip more tender.
Choose your cut. Sirloin is leaner, and ribeye is more tender and richer. Both work well in the sauce.
Add Parmesan gradually. Whisk the cheese in a little at a time over low heat for a smooth sauce.
Loosen the sauce. Add a splash of milk when reheating or if the sauce thickens before serving.
Pair with a drink. A glass of red wine pairs well with steak and cream sauce.
Cool leftovers promptly. Refrigerate leftovers within 2 hours. For general guidance on storing and reheating leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About Garlic Steak Tortellini
Can I make Garlic Steak Tortellini with chicken instead of steak?
Yes. Use cubed chicken breast or thighs, season them the same way, and cook until they reach 165 degrees F before adding them to the sauce.
What cut of steak is ideal for Garlic Steak Tortellini?
Sirloin is a good everyday choice and ribeye is a richer option. Cook either to your preferred doneness, and slice thinly against the grain.
How do I keep Garlic Steak Tortellini from getting too thick?
Keep a splash of milk nearby and stir it into the sauce a tablespoon at a time until it loosens. The sauce thickens as it sits, so serve right away.
Can I use frozen tortellini?
Yes. Cook them according to the package directions, which usually adds a minute or two compared with refrigerated tortellini.
Can I make the sauce ahead?
The sauce is ideal when made fresh because cream sauces thicken and can separate when reheated. You can sear and slice the steak ahead and keep it covered in the refrigerator.
Garlic Steak Tortellini in Parmesan Cream Sauce
Equipment
- Large skillet
- Large pot
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini
- 1 lb sirloin steak or ribeye
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic minced
- 1 cup heavy cream
- ¾ cup whole milk
- 1 ¼ cup Parmesan cheese freshly grated
- 1 tbsp fresh parsley chopped, for garnish
- 1 pinch red pepper flakes optional
- ¼ tsp cracked black pepper optional garnish
Instructions
Cooking
- Boil. Cook the tortellini in salted water per the package directions. Drain. Season. Dry the steak and rub with the salt, pepper, garlic powder, and paprika.
- Sear. Heat the oil over medium high heat and cook the steak 4 to 5 minutes per side to 145 degrees F. Rest 5 minutes.
- Garlic butter. Melt the butter in the skillet over medium heat and cook the garlic 1 to 2 minutes.
- Cream. Add the cream and milk and simmer gently 2 to 3 minutes.
- Cheese. Lower the heat and whisk in the Parmesan until smooth.
- Toss. Slice the steak, add it with the tortellini, and toss 2 to 3 minutes. Garnish and serve.
