Garlic Parmesan Steak Tortellini
Juicy steak and cheese tortellini in a creamy garlic Parmesan sauce create a rich, indulgent skillet dinner perfect for cozy weeknights and impressive meals.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 1 lb steak sirloin or ribeye, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 20 oz refrigerated cheese tortellini
- Salt for pasta water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- Salt to taste
- ½ cup reserved pasta water as needed
- Chopped fresh parsley optional garnish
- Extra Parmesan cheese optional garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook cheese tortellini according to package directions until al dente.
- Reserve ½ cup pasta water, drain tortellini, and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season steak pieces with salt, black pepper, and paprika.
- Sear steak in the skillet for 2–3 minutes per side until browned and cooked to desired doneness.
- Remove steak from skillet and set aside.
- Reduce skillet heat to medium, add butter and olive oil.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, Italian seasoning, black pepper, and salt.
- Simmer the sauce for 3–5 minutes until it thickens slightly.
- Add cooked tortellini to the sauce and toss gently to coat.
- Add reserved pasta water gradually if needed to loosen the sauce.
- Return the steak to the skillet and gently toss to combine.
- Heat everything together for 1–2 minutes until warmed through.
- Plate the tortellini and steak generously and garnish with chopped parsley and extra Parmesan cheese if desired.
- Serve hot.
Notes
- Let steak rest briefly after cooking to retain juices.
- Add a splash of white wine or beef broth before cream for extra flavor.
- Spinach or mushrooms can be added for veggies.
- For a spicy kick, add red pepper flakes to the sauce.
- Store leftovers in the refrigerator up to 3 days; reheat gently with cream.