Garlic Steak Tortellini (Printable)
Tender steak and cheese tortellini in rich garlic cream sauce
# Ingredient List:
→ Beef
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Pasta
04 - 12 oz refrigerated cheese tortellini
→ Sauce
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs
10 - 1/4 tsp crushed red pepper flakes
→ Garnish
11 - 2 tbsp fresh parsley, chopped
12 - Extra Parmesan cheese for serving
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain thoroughly and set aside.
02 - While pasta cooks, season steak cubes evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper, coating all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon butter and sear steak cubes for 2-3 minutes per side until well-browned and cooked to desired doneness. Remove steak and set aside on a plate.
04 - Reduce skillet heat to medium. Add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in heavy cream, stirring to deglaze the pan and incorporate browned bits. Add Parmesan cheese, Italian herbs, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Add cooked tortellini and seared steak back to the skillet. Toss gently to coat everything evenly in the sauce. Heat through for 1-2 minutes. Remove from heat, garnish with chopped parsley and additional Parmesan. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something youd pay three times more for at a bistro
- Everything cooks in one skillet except the pasta meaning less cleanup and more eating
02 -
- Overcooking the cream sauce will cause it to separate and turn grainy so remove it from heat the moment it thickens slightly
- Room temperature steak cubes sear more evenly than cold ones so let them sit out for twenty minutes before cooking
03 -
- Pat the steak completely dry before seasoning to ensure proper searing instead of steaming
- Grate your own Parmesan from a wedge rather than using pre shredded for the smoothest sauce