Name: Garlic Steak Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz steak (sirloin, ribeye, or strip), thinly sliced; 9 oz cheese tortellini (fresh or refrigerated); 3 cloves garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Optional: red pepper flakes or sautéed mushrooms

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Garlic Steak Tortellini is a rich and satisfying dish that combines tender steak slices with cheesy tortellini in a creamy, garlic-packed sauce. I love how this recipe feels like something from a restaurant, but it’s easy enough to make at home on a weeknight. The garlic butter sauce soaks into every bite, and the tortellini adds a soft, comforting texture that balances perfectly with the juicy steak.

Why You’ll Love This Recipe

I love this recipe because it’s fast, indulgent, and completely satisfying. It only takes one skillet and a few ingredients to pull together a dish that feels fancy without being fussy. The garlicky sauce is full of flavor, and when I pair it with seared steak and tender tortellini, it’s a combination that never fails to impress—perfect for date night, dinner with friends, or just treating myself. Garlic Steak Tortellini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (sirloin, ribeye, or strip), thinly sliced
Cheese tortellini (fresh or refrigerated)
Garlic, minced
Butter
Olive oil
Heavy cream
Parmesan cheese, grated
Salt and black pepper
Fresh parsley (for garnish)
Optional: red pepper flakes or mushrooms for extra flavor

Directions

I cook the tortellini according to the package directions, then drain and set aside.
I heat a bit of olive oil in a large skillet over medium-high heat and sear the steak slices for 2–3 minutes per side, seasoning with salt and pepper. I remove them from the skillet and keep them warm.
In the same skillet, I melt the butter and sauté the minced garlic until fragrant—about 1 minute.
I pour in the heavy cream, stir, and let it simmer for 2–3 minutes until it begins to thicken slightly.
I stir in the grated Parmesan cheese until melted and smooth, then add the cooked tortellini to the sauce.
I return the steak to the skillet, gently tossing everything together so the sauce coats every piece.
I remove it from the heat, sprinkle with fresh parsley, and serve warm.

Servings and timing

This recipe serves about 3–4 people and takes around 30 minutes from start to finish. It’s great when I need something fast but indulgent.

Variations

I add sautéed mushrooms or spinach to the sauce for extra depth and nutrients.
I swap in grilled chicken if I’m out of steak.
I use a splash of white wine in the sauce for a more complex flavor.
I top it with crushed red pepper flakes for a little heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of cream or milk to keep the sauce smooth. Garlic Steak Tortellini

FAQs

What kind of steak is best for this recipe?

I usually go with sirloin because it’s lean and quick to cook, but ribeye or strip steak works great for more richness.

Can I use frozen tortellini?

Yes, I just cook it according to the package directions and drain it well before adding it to the sauce.

How do I keep the steak tender?

I slice it thinly against the grain and avoid overcooking—it only needs a quick sear to stay juicy.

Can I make this without cream?

Yes, I use half-and-half or a mix of milk and a bit of flour to thicken the sauce if I want a lighter version.

Is this dish spicy?

Not by default, but I add red pepper flakes if I want a little heat. The garlic brings plenty of bold flavor on its own.

Conclusion

Garlic Steak Tortellini is one of those meals that feels rich and indulgent but comes together in no time. I love the combination of juicy steak, creamy garlic sauce, and cheesy pasta—it’s comfort food with a little elegance. Whether I’m cooking for others or just spoiling myself, this dish always delivers big flavor with minimal effort.