Cracked Garlic Steak Tortellini
This indulgent yet easy dish features seared steak tossed with cheese tortellini in a creamy, garlicky sauce, making it perfect for both weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 20 oz cheese tortellini (fresh or frozen) Fresh tastes best, but frozen works well straight from the freezer.
- 1 lb steak (sirloin or ribeye) Sirloin is lean and affordable; ribeye is richer and more forgiving.
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced Use pre-minced garlic if short on time.
- 1 cup heavy cream For a lighter version, swap half the cream for low-fat milk.
- 3/4 cup whole milk Use half-and-half to cut richness but sauce will be thinner.
- 1 1/4 cups Parmesan, shredded or freshly grated Freshly grated melts better and gives superior texture.
- Salt to taste
- Black pepper to taste
- Garlic powder optional
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
Preparation
- Pat the steak dry. Season both sides with salt, black pepper, garlic powder (if using), and smoked paprika.
- Mince the garlic and grate the Parmesan. Bring a large pot of salted water to a boil for the tortellini.
- Cook tortellini according to package directions until just al dente. Reserve 1 cup of pasta water, then drain and set aside.
Cooking
- Heat a heavy skillet over high heat until very hot. Add olive oil until it shimmers.
- Sear the steak 2–4 minutes per side depending on thickness and desired doneness (aim for 130–135°F for medium-rare). Transfer to a cutting board and rest for 5–10 minutes.
- Reduce heat to medium in the same skillet. Add butter and let it foam. Add minced garlic and cook 30–45 seconds until fragrant, but don’t burn it.
- Pour in heavy cream and milk. Stir and bring to a gentle simmer for 2–3 minutes.
- Lower heat. Whisk in Parmesan until the sauce is smooth. If it’s too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Slice the rested steak thinly against the grain. Add sliced steak and drained tortellini to the skillet. Toss gently to coat in the sauce.
- Sprinkle with chopped parsley, red pepper flakes, and cracked black pepper. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or cream to loosen the sauce.