There is something inherently celebratory about steak, but on a busy Wednesday night, the idea of paying steakhouse prices—or spending an hour hovering over a grill—just isn’t grounded in reality. That’s exactly how this Garlic Steak Tortellini was born. I wanted the indulgence of a high-end dinner but the convenience of a 30-minute one-pan meal.
Garlic Steak Tortellini is a rich, indulgent, and incredibly easy weeknight dinner that feels like a steakhouse meal made right in your own kitchen. Tender seared steak bites and pillowy cheese tortellini are tossed in a homemade creamy garlic Parmesan butter sauce that comes together in one pan in under 30 minutes. This simple, from-scratch comfort food recipe is a guaranteed crowd pleaser for the whole family any night of the week.
Why You'll Love This Recipe
- Steakhouse Flavor at Home: Perfectly seared steak, rich cream sauce, and tender pasta without the expensive restaurant bill.
- Incredibly Fast: Both the steak bites and the fresh tortellini cook in minutes. On the table in under half an hour.
- Minimal Cleanup: Sear the steak and build the cream sauce in the exact same pan. Only one skillet and one pasta pot to wash.
- The Ultimate Comfort Food: Pillows of cheese tortellini swimming in a velvety garlic Parmesan sauce.
- Perfect for Beginners: Steak bites are much harder to overcook than a full steak, making this incredibly foolproof.
Ingredients You'll Need
This recipe proves that you don’t need a massive grocery list to create a completely luxurious dinner.
- 450g (1 lb) sirloin steak, cut into bite-sized cubes — Sirloin is tender, flavorful, and budget-friendly.
- 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika — savory dry rub
- ½ tsp salt, ½ tsp black pepper
- 1 tbsp olive oil — for a hot, smoking pan
- 400g (14 oz) fresh or refrigerated cheese tortellini — highly recommend fresh over dried.
- 4 tbsp unsalted butter — the rich base
- 6 garlic cloves, minced — do not skimp!
- 240ml (1 cup) heavy cream — creates that thick, velvety texture.
- 60ml (¼ cup) beef broth — to deglaze the pan
- 80g (¾ cup) freshly grated Parmesan — freshly grated is crucial.
- 1 tsp Italian seasoning, ½ tsp red pepper flakes (optional)
- Fresh parsley — for color
A quick note on the steak: While I prefer sirloin for its balance of cost and tenderness, you can absolutely use New York strip or tenderloin if you’re celebrating a very special occasion. Just be sure to cut the cubes evenly!
Note: Getting the steak dry with paper towels before seasoning is the single most important step for achieving that restaurant-quality brown crust instead of gray, steamed meat.
How to Make Garlic Steak Tortellini
Since steak bites cook incredibly fast, we want to prep everything before we turn on the stove.
Step 1: Season the steak.
Pat your steak cubes completely dry with paper towels. Toss the cubes with garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
Step 2: Cook the tortellini.
Boil in salted water according to package directions. Before you drain the pasta, carefully scoop out about ½ cup of the starchy pasta water and set it aside.
Step 3: Sear the steak.
Heat olive oil in a large skillet over high heat until smoking hot. Add steak bites in a single layer. Do not touch them for 2-3 minutes! Toss and cook 1-2 minutes more. Remove to a plate.
Step 4: Build the sauce base.
Turn heat down to medium. Melt butter in the same skillet. Add minced garlic and sauté 1-2 minutes. Pour in beef broth to deglaze, scraping up all brown bits.
Lora’s Tip: Those dark brown bits left after searing the steak are called the “fond,” and they are pure culinary gold.
Step 5: Finish the cream sauce.
Stir heavy cream and Italian seasoning into the skillet. Simmer 3-4 minutes to reduce. Turn heat to low, slowly stir in freshly grated Parmesan until melted.
Step 6: Combine and serve.
Fold cooked tortellini into the sauce. Add a splash of reserved pasta water if too thick. Top with resting steak bites. Garnish with parsley and extra Parmesan.
Lora's Kitchen Tips
- High heat is non-negotiable. The pan must be smoking hot before the steak goes in so it sears instead of steams.
- Don't overcook the steak. Aim for a medium cook (slightly pink inside), as they will continue cooking slightly while resting.
- Scrape the pan. Deglaze with broth and scrape all those brown bits up into your sauce. Pure flavor!
- Use fresh tortellini. Refrigerated deli tortellini has a far better, softer texture than dried versions.
- Add steak on top at the end. Never simmer your cooked steak bites in the cream sauce or they will turn tough.
Variations and Substitutions
Swap the protein: This exact same method and sauce works beautifully with cubed chicken breast or even large shrimp.
Add some greens: Toss in two huge handfuls of fresh baby spinach during the last minute of simmering.
Change the pasta: Cheese ravioli or even a sturdy short pasta like penne works well in this sauce.
Make it spicy: Double the red pepper flakes or add cayenne to the dry rub.
Mushroom lover’s dream: Sauté 8oz of sliced cremini mushrooms in the butter right before adding your garlic.
What to Serve with Steak Tortellini
Because this dish is incredibly rich and heavy, you must serve it alongside something sharp, bright, and acidic to cut through the cream.
A highly acidic, crisp green salad is my absolute favorite pairing here. Think peppery arugula dressed very simply with olive oil and a generous squeeze of fresh lemon juice.
Roasted asparagus drizzled with balsamic glaze is another fantastic high-end pairing that matches the “steakhouse” vibe of the dinner.
And of course, a crusty piece of warm garlic bread works wonders for wiping the bowl completely clean of that velvety Parmesan sauce.
Storage, Freezing, and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this. Heavy cream sauces separate when frozen, and the steak will overcook upon reheating.
- Reheating: Do not microwave on high! Place leftovers in a skillet over low heat. Add a splash of milk to loosen the sauce, cover, and gently warm.
Frequently Asked Questions
Here is what I am asked most often about this decadent pasta:
Why did my Parmesan sauce turn out grainy?
Grainy sauce almost always happens because you used pre-shredded bagged cheese, which contains anti-caking agents. Always buy a wedge and grate it yourself. Your pan could also have been too hot.
Can I use a cheaper cut of beef like chuck roast?
No, I wouldn’t recommend it. Chuck roast requires low, slow braising to become tender. For a quick high-heat sear, you must use a tender cut like sirloin, strip, or ribeye.
My steak released water instead of searing. What happened?
Either the meat wasn’t patted dry completely, the pan wasn’t smoking hot, or you overcrowded the pan. Always sear in batches if doubling the recipe.
Does the tortellini have to be cheese filled?
Not at all! Spinach and ricotta tortellini or even a mushroom-stuffed tortellini would be absolutely phenomenal with this steak and garlic butter sauce.
Can I substitute milk for the heavy cream?
You can, but the sauce won’t be as velvety or thick. You may need to use a cornstarch slurry to help the sauce thicken, as lighter dairy products won’t reduce properly on their own.
This Garlic Steak Tortellini feels like you spent hours slaving over a hot stove or dropped a hundred dollars at a fancy steakhouse, yet it requires just a few basic ingredients and 30 minutes of your time. Make this for a birthday, an anniversary, or just a random Tuesday when you need a serious comfort food boost.
With love and extra Parmesan,
Lora x
Garlic Steak Tortellini
4
servings10
minutes20
minutes580
kcalIngredients
450g (1 lb) sirloin steak, cut into bite-sized cubes
1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika
1/2 tsp salt, 1/2 tsp black pepper
1 tbsp olive oil
400g (14 oz) fresh or refrigerated cheese tortellini
4 tbsp unsalted butter
6 garlic cloves, minced
240ml (1 cup) heavy cream
60ml (1/4 cup) beef broth
80g (3/4 cup) freshly grated Parmesan
1 tsp Italian seasoning, 1/2 tsp red pepper flakes (optional)
Fresh parsley to finish
Directions
Pat steak cubes dry. Season with garlic powder, onion powder, paprika, salt, pepper.
Boil salted water, cook tortellini per package directions. Reserve 1/2 cup pasta water. Drain.
Cook steak in smoking hot olive oil 2-3 min without touching, then toss 1-2 min more. Remove and set aside.
Reduce heat to medium. Melt butter, saute garlic 1-2 min. Deglaze with beef broth, scraping all browned bits.
Stir in heavy cream and Italian seasoning. Simmer 3-4 min. Stir in Parmesan. Season to taste.
Add tortellini to sauce, toss gently. Loosen with pasta water if needed. Top with steak, Parmesan, parsley.
