Creamy Garlic Steak Tortellini
Tender steak bites in a creamy garlic sauce, combined with cheese tortellini, create an easy and comforting meal. This recipe elevates comfort food to a new level, offering a quick and satisfying dish perfect for weeknights or special occasions.
Equipment
- Large skillet
- Large pot
- Strainer or colander
- Mixing spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound steak sirloin, ribeye, or New York strip
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounces cheese tortellini fresh or frozen
- 1 tablespoon butter
- 2-3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley, for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the steak pieces and cook, stirring occasionally, until browned on all sides and cooked to your desired doneness (5-7 minutes for medium-rare). Cook in batches if necessary to avoid overcrowding.
- Add the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant. Remove the steak from the skillet and set aside.
- While the steak is cooking, bring a large pot of salted water to a boil.
- Add the tortellini and cook according to package directions (usually a few minutes until they float). Drain the tortellini and set aside.
- In the same skillet you used to cook the steak, melt 1 tablespoon butter over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked tortellini and steak to the skillet with the creamy garlic sauce.
- Toss gently to coat everything evenly.
- Cook for another minute or two, allowing the flavors to meld together.
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately.
Notes
Don't skimp on the garlic, but be careful not to burn it. Use heavy cream for the richest sauce. If the sauce isn't thickening up, add a tablespoon of cornstarch mixed with a little cold water. Whisk it in and simmer for a minute or two until thickened. For a delightful twist, add some sun-dried tomatoes or spinach to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the tortellini.