Description
A rich and creamy garlic steak tortellini dish featuring tender seared sirloin steak tossed with cheese tortellini in a luscious garlic butter cream sauce, garnished with fresh parsley and parmesan cheese for an indulgent and satisfying meal.
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 the steak: Cut sirloin steak into bite-sized 1-inch pieces and pat dry with paper towels. Season all sides generously with salt, black pepper, and Italian seasoning. Let the steak sit at room temperature for 10 minutes to develop flavor.
- Sear the steak: Heat a large skillet over high heat until smoking hot. Add olive oil and let it shimmer. Place the steak pieces in a single layer with space between them. Sear without moving for 2 minutes, then flip and cook for an additional 2 minutes until medium rare. Remove steak to a plate and set aside.
- Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions (3 minutes for fresh, 4 minutes for frozen). Reserve 1 cup of the pasta water before draining. Drain tortellini but do not rinse.
- Make the sauce: Using the same skillet, reduce heat to medium and melt butter completely. Add minced garlic and sauté for 30 seconds until fragrant and golden without burning. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Add grated parmesan cheese and stir constantly until melted and the sauce is smooth. Season with salt, black pepper, and Italian seasoning. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Toss pasta with sauce and steak: Add cooked tortellini to the skillet with the garlic butter cream sauce. Gently toss to coat each piece. Return the seared steak pieces to the skillet and carefully fold everything together without breaking the tortellini. Let warm through for 1-2 minutes.
- Finish and serve: Check the sauce consistency and add more pasta water if necessary for a glossy, coating texture. Taste and adjust seasoning with salt or pepper if needed. Remove from heat. Transfer the garlic steak tortellini to serving plates or bowl, garnish with fresh chopped parsley and extra grated parmesan cheese. Serve immediately while hot and creamy.
Notes
- For best results, sear the steak over very high heat to get a flavorful crust while keeping the inside tender and juicy.
- Do not burn the garlic when sautéing; it should be golden and fragrant but not bitter.
- Add reserved pasta water gradually to adjust the sauce consistency to your liking—this also helps the sauce stick better to the tortellini.
- This dish is best served immediately to enjoy the creamy sauce and tender steak at their peak.
- Use freshly grated parmesan cheese for optimal flavor and smooth melting.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
