Garlic Steak Tortellini (Print Version)
Steak bites and tortellini tossed in a creamy garlic Parmesan sauce for a decadent dinner.
# What You'll Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until tender. Drain well and set aside.
02 - Pat steak pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak pieces in a single layer without overcrowding. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms and steak reaches desired doneness. Transfer to a plate and tent loosely with foil.
04 - Reduce heat to medium. Add butter to the same skillet and allow it to melt. Sauté shallots and garlic, stirring frequently, until softened and fragrant, about 1 minute. Avoid browning the garlic.
05 - Pour heavy cream into the skillet, scraping up any browned bits from the bottom. Stir to combine and bring to a gentle simmer. Cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Stir in grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1 to 2 minutes until heated through.
08 - Transfer to serving plates and sprinkle generously with chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The garlic cream sauce clings to every fold of tortellini like it was invented specifically for this dish.
- It feels like something you would order at a restaurant but comes together faster than delivery.
02 -
- Do not crowd the pan when searing the steak or it will steam instead of brown, and you will lose that beautiful caramelized crust.
- Adding the Parmesan off the heat or just at a gentle simmer prevents it from clumping or turning grainy in the sauce.
03 -
- Let the steak rest for a minute after searing before returning it to the pan so it stays juicy and tender inside.
- Toast the garlic and shallots just until fragrant and no longer, because burnt garlic will turn the whole sauce bitter.