Garlic Steak Tortellini (Printable version)
Seared steak and cheese tortellini in a rich garlic cream sauce with Parmesan.
# 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
→ Seasonings & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer and sear for 2–3 minutes per side until a deep golden-brown crust forms and the meat reaches desired doneness. Transfer the steak to a plate and tent loosely with foil.
03 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt, scraping up any browned bits from the bottom. Sauté the minced shallots and garlic for about 1 minute until fragrant and softened, taking care not to let the garlic brown.
04 - Pour in the heavy cream, stirring to incorporate all the fond from the pan. Bring the sauce to a gentle simmer and cook for 2–3 minutes, allowing it to reduce and thicken slightly.
05 - Gradually stir in the grated Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety.
06 - Return the cooked tortellini and seared steak pieces to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through for 1–2 minutes.
07 - Sprinkle generously with chopped fresh parsley. Serve immediately while hot, paired with a crisp green salad and a glass of Chianti if desired.
# Expert Tips:
01 -
- The garlic cream sauce clings to every fold of tortellini, making each bite feel indulgent without requiring hours of work.
- Searing the steak in the same pan you build the sauce in means every caramelized bit of flavor ends up on your plate, not washed down the drain.
02 -
- Overcrowding the pan with steak pieces will steam rather than sear them, so work in batches if your skillet is on the smaller side.
- Adding Parmesan to a furiously boiling sauce causes it to clump and turn grainy, so keep the heat low and patient.
03 -
- Let the steak rest for a minute after searing so the juices redistribute instead of running out when you bite in.
- Grate your Parmesan from a wedge rather than using the pre shredded kind, which contains anti caking agents that make the sauce grainy instead of smooth.