Hello friends, Chef André here.
Some dinners just feel special, even when they come together fast-and this Garlic Steak Tortellini is exactly that kind of recipe.Juicy steak bites, pillowy cheese tortellini, and a rich garlic cream sauce all come together in one pan in about 30 minutes. It’s bold, comforting, and indulgent without being complicated. Perfect for busy weeknights when you want to treat yourself, or for a cozy dinner that feels restaurant-worthy at home.
This is comfort pasta with a little swagger.
Why This Garlic Steak Tortellini Works So Well
This dish earns a permanent spot in your rotation because it’s:
- Ready in just 30 minutes
- Made in one pan
- Rich and creamy without being heavy
- Perfect for both weeknights and special occasions
- Easy to customize
Simple steps, big payoff.
Ingredients You’ll Need
Steak and Pasta
- 1 lb sirloin or ribeye steak, cut into bite-size pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 package (20 oz) refrigerated cheese tortellini
Creamy Garlic Sauce
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (optional)
Step-by-Step Instructions
Step 1
Season steak pieces generously with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat.
Sear steak bites for 2–3 minutes per side until browned. Remove and set aside.
Step 3
Lower heat to medium. Add butter and garlic to the same pan.
Cook for 30 seconds until fragrant.
Step 4
Pour in beef broth and heavy cream. Stir, scraping up browned bits from the pan.
Step 5
Add tortellini and Italian seasoning. Simmer for 5–7 minutes until pasta is tender.
Step 6
Stir in Parmesan cheese until sauce thickens.
Step 7
Return steak to the pan and cook 1–2 minutes until warmed through.
Garnish with parsley and serve immediately.
Chef André’s Tips for the Best Steak Tortellini
- Don’t overcook the steak—sear fast and finish gently
- Use freshly grated Parmesan for smooth sauce
- Keep heat moderate once cream is added
- Let the sauce thicken naturally, don’t rush it
Cream sauces love patience.
Easy Variations to Try
- Add mushrooms or spinach
- Use chicken instead of steak
- Add crushed red pepper for heat
- Swap cream for half-and-half for a lighter version
What to Serve with Garlic Steak Tortellini
This pasta pairs beautifully with:
- Simple green salad
- Roasted vegetables
- Garlic bread or focaccia
It’s rich enough to shine on its own.
Storage and Reheating
- Refrigerate leftovers up to 3 days
- Reheat gently on the stove with a splash of cream or broth
For safe meat handling, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Garlic Steak Tortellini
What cut of steak works best?
Sirloin or ribeye are ideal.
Can I make this ahead of time?
Best fresh, but reheats well.
Can I freeze it?
Not recommended—cream sauce may separate.
Is this recipe kid-friendly?
Yes, it’s mild and creamy.
Approximate Nutrition Per Serving
- Calories: ~620 kcal
- Protein: 38 g
- Fat: 34 g
- Carbohydrates: 42 g
Values vary by steak cut and pasta used.
Final Words from Chef André
This Garlic Steak Tortellini is proof that a quick dinner can still feel luxurious. Creamy, savory, and deeply satisfying, it’s the kind of meal that makes an ordinary night feel special.
If you try it, tell me—extra garlic or extra cheese?
Chef André 👨🍳