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Garlic Steak Tortellini

Garlic steak tortellini is a quick one-pan pasta dinner with seared steak strips and cheese-filled tortellini tossed in a rich garlic butter sauce. Finish with generously grated parmesan and parsley for a glossy, savory coating in every bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Bring a large pot of salted water to a boil, then cook the tortellini according to package directions until tender. Drain and set aside so it’s ready to toss into the skillet.
Sear the steak strips
  1. Season the steak strips generously with salt and cracked black pepper. This ensures each bite has flavor before it meets the garlic sauce.
  2. Heat 2 tablespoons butter in a large skillet over high heat, then sear the steak strips for 2–3 minutes until browned. Transfer the steak to a plate and set aside.
Make garlic butter sauce and toss
  1. In the same skillet, melt the remaining butter over medium heat, then add the minced garlic and cook for 1 minute until fragrant. Keep it moving so the garlic doesn’t brown.
  2. Add beef broth and heavy cream, then simmer for 2–3 minutes until slightly thickened. The sauce should coat the back of a spoon.
  3. Return the steak and tortellini to the skillet, add Italian seasoning and parmesan, and toss until everything is coated. Serve immediately, topped with fresh parsley.

Notes

Pro tip: keep the skillet hot for the steak sear, then reduce to medium for the garlic so it stays aromatic instead of bitter. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently with a splash of broth or cream. Freezing is not recommended because refrigerated tortellini can soften after thawing. For a lighter swap, use half-and-half instead of heavy cream to keep the sauce silky with fewer calories.