Why You’ll Love This Recipe
Garlic Steak Tortellini is the kind of comforting yet impressive dish that feels like something you would order at a restaurant, but it comes together easily at home. Tender, juicy steak paired with cheese-filled tortellini and a silky garlic-infused sauce creates a meal that is hearty, satisfying, and full of depth. The garlic butter base enhances the beefy flavour of the steak while the tortellini adds richness and texture. What I especially appreciate about this recipe is how flexible it is. I once lightened the sauce with a splash of almond milk when I ran out of cream, and it still turned out smooth and delicious. Whether you are cooking for guests or simply treating yourself to a comforting dinner, this Garlic Steak Tortellini delivers big flavour with minimal effort.
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Garlic Steak Tortellini: A Rich, Creamy Pasta Dinner Packed with Bold Flavor
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
A rich and satisfying pasta dish featuring tender garlic-seared steak tossed with cheesy tortellini in a buttery, savory sauce.
Ingredients
- 1 lb steak (sirloin or ribeye), sliced thin
- 12 oz cheese tortellini
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh parsley, chopped (optional)
Instructions
- Cook tortellini according to package directions; reserve 1/4 cup pasta water and drain.
- Season steak slices with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and sear steak 2–3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add cooked tortellini and reserved pasta water; toss to coat.
- Return steak to the skillet and gently mix.
- Sprinkle with Parmesan and toss until sauce thickens slightly.
- Garnish with parsley and serve hot.
Notes
- Do not overcook steak—medium or medium-rare works best.
- Add a splash of cream for a richer sauce.
- Red pepper flakes add a nice kick.
- Leftovers reheat best on the stovetop with a little water.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin or ribeye)
Steak brings bold, savoury flavour and protein to the dish. Sirloin is lean and tender, while ribeye adds extra richness.
Cheese tortellini
Filled pasta provides a creamy, cheesy bite that pairs beautifully with the garlic sauce and steak.
Butter
Butter forms the base of the sauce, adding richness and helping the garlic bloom gently.
Garlic
Fresh garlic is the star flavour, infusing the entire dish with warmth and depth.
Heavy cream
Creates a smooth, luxurious sauce that coats the tortellini evenly.
Parmesan cheese
Adds sharpness and helps thicken the sauce while enhancing overall flavour.
Olive oil
Used to sear the steak, ensuring a beautiful crust without burning.
Salt and black pepper
Essential for seasoning both the steak and the sauce properly.
Italian seasoning
Brings subtle herb notes that complement the garlic and cheese.
Red pepper flakes (optional)
Add gentle heat for those who enjoy a bit of spice.
Directions
Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside, reserving a small amount of pasta water in case the sauce needs loosening later.
Season the steak generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for several minutes per side until browned and cooked to your preferred doneness. Remove from the skillet and let it rest before slicing into thin strips.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the garlic and sauté briefly until fragrant, being careful not to let it brown. Pour in the heavy cream and stir, allowing the sauce to simmer gently until slightly thickened. Add Parmesan cheese and Italian seasoning, stirring until smooth.
Add the cooked tortellini to the skillet and toss to coat in the garlic cream sauce. If the sauce is too thick, add a splash of reserved pasta water. Fold in the sliced steak and allow everything to warm through. Taste and adjust seasoning, adding red pepper flakes if desired. Serve immediately while hot and creamy.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of cream, milk, or broth to loosen the sauce. Avoid high heat, as it can cause the sauce to separate. This dish is best enjoyed fresh but reheats well when handled gently.
Variations and Customizations
Chicken Tortellini Version
Replace steak with grilled or pan-seared chicken for a lighter option.
Creamy Mushroom Garlic Tortellini
Add sautéed mushrooms for extra earthiness and depth.
Spicy Garlic Steak Tortellini
Increase red pepper flakes or add chili oil for a bold kick.
Spinach Garlic Tortellini
Stir in fresh spinach until wilted for added colour and nutrition.
Garlic Butter Steak Pasta
Skip the cream and use extra butter and Parmesan for a lighter sauce.
Herb-Forward Version
Add fresh parsley or basil at the end for brightness.
Gluten-Free Option
Use gluten-free tortellini and ensure seasonings are gluten-free.
Extra Cheesy Finish
Top with additional Parmesan or mozzarella before serving.
Lemon Garlic Steak Tortellini
Add a splash of lemon juice for freshness and balance.
Lightened-Up Sauce
Use half-and-half or almond milk with a thickener instead of heavy cream.
FAQs
What cut of steak works best?
Sirloin and ribeye are ideal, but flank steak also works well when sliced thinly.
Can I use frozen tortellini?
Yes, cook according to package instructions before adding to the sauce.
Can I make this dish ahead of time?
It is best served fresh, but components can be prepped ahead.
Can I substitute the cream?
Yes, half-and-half or almond milk can be used with slightly less richness.
How do I avoid overcooking the steak?
Sear quickly over high heat and let it rest before slicing.
Can I add vegetables?
Yes, broccoli, spinach, or peas pair nicely with this dish.
Why is my sauce too thick?
Add reserved pasta water or milk to adjust consistency.
Can I use pre-shredded cheese?
Freshly grated Parmesan melts more smoothly and is recommended.
Is this recipe kid-friendly?
Yes, simply omit red pepper flakes for a mild version.
Can I double the recipe?
Yes, it scales easily for larger portions.
Conclusion
Garlic Steak Tortellini is a comforting, flavour-packed pasta dish that combines tender steak, cheesy tortellini, and a luxurious garlic cream sauce into one unforgettable meal. Simple enough for a weeknight yet impressive enough for guests, this recipe offers flexibility, richness, and dependable results every time. Once you try it, it is sure to earn a permanent spot in your dinner rotation.
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