Description
Garlic Steak Tortellini is a rich and savory Italian-inspired dish featuring tender seared sirloin steak pieces combined with cheese tortellini in a creamy garlic butter sauce. This dish is perfect for a satisfying dinner, with the steak providing a flavorful protein contrast to the luscious, cheesy sauce. Fresh parsley and extra parmesan cheese garnish add a burst of freshness and umami.
Ingredients
Units
Scale
Steak
- 1.5 lb sirloin steak cut into 1-inch pieces
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Pasta
- 20 oz fresh or frozen cheese tortellini
- 1 tablespoon salt for pasta water
Sauce
- 4 tablespoon butter
- 6 cloves garlic minced
- 1.5 cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup reserved pasta water as needed
Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup parmesan cheese extra for topping
Instructions
- Prepare and Season Steak: Cut sirloin steak into 1-inch pieces and pat dry with paper towels. Season all sides generously with salt, black pepper, and Italian seasoning. Let sit at room temperature for 10 minutes.
- Sear Steak: Heat a large skillet over high heat until smoking hot. Add olive oil and allow it to shimmer. Place steak pieces in a single layer with space between. Sear undisturbed for 2 minutes, then flip and cook for another 1-2 minutes for medium rare. Remove steak to a plate and set aside.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions (3-4 minutes for frozen, 2-3 minutes for fresh). Reserve 1 cup of pasta water before draining. Drain tortellini but do not rinse.
- Prepare Garlic Butter Sauce: Reduce heat to medium in the same skillet used for steak. Melt butter completely, then add minced garlic and sauté for 30 seconds until fragrant and golden, avoiding burning.
- Make Cream Sauce: Pour heavy cream into the skillet with garlic butter and bring to a gentle simmer, stirring occasionally. Add grated parmesan cheese and stir constantly until melted and sauce is smooth. Season with salt, black pepper, and Italian seasoning. Add reserved pasta water if sauce is too thick.
- Combine Tortellini and Steak: Add cooked tortellini to the garlic butter sauce and toss gently to coat. Fold in seared steak pieces carefully to avoid breaking the tortellini. Let warm through for 1-2 minutes.
- Adjust Sauce and Seasoning: Check sauce consistency and add more pasta water if needed to achieve a glossy, coating texture. Taste and adjust seasoning with more salt or pepper if necessary. Remove skillet from heat.
- Serve: Transfer garlic steak tortellini to serving plates or bowls. Garnish with fresh chopped parsley and extra grated parmesan cheese. Serve immediately while hot and creamy.
Notes
- Sear the steak at very high heat to lock in juices and develop a flavorful crust.
- Do not overcook the garlic to prevent bitterness; sauté just until fragrant and golden.
- Reserve pasta water to adjust sauce thickness and ensure a creamy texture that clings to the tortellini.
- Serve immediately for the best texture and flavor as the sauce thickens upon standing.
- Substitute sirloin with ribeye or flank steak for a different flavor profile.
- Use fresh parsley for garnish to add a bright, fresh note to the rich dish.
- If preferred, reduce heavy cream slightly or substitute with half-and-half for a lighter sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
