Description
This Garlic Steak Tortellini recipe features tender sirloin steak seared to perfection and tossed with cheese tortellini in a rich, creamy garlic butter sauce. Enhanced with Italian seasoning, Parmesan cheese, and fresh parsley, this comforting dish is perfect for a hearty dinner that combines savory steak flavors with luscious pasta.
Ingredients
Units
Scale
Steak and Seasoning
- 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 Steak: Cut sirloin steak into 1-inch bite-sized pieces and pat completely dry. Season all sides generously with salt, black pepper, and Italian seasoning. Let sit at room temperature for 10 minutes to absorb flavors.
- Cook Steak: Heat a large skillet over high heat until smoking hot. Add olive oil and let shimmer. Place steak pieces in a single layer without crowding. Sear for 2 minutes without moving, then flip and cook another 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 directions (3 minutes for fresh, 4 minutes for frozen). Reserve 1 cup pasta water before draining. Drain tortellini but do not rinse to preserve starch for sauce.
- Make Sauce: In the same skillet used for steak, reduce heat to medium. Add butter and melt completely. Add minced garlic and sauté for 30 seconds until fragrant and golden, avoiding burning. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
- Add Cheese and Seasoning: Stir in freshly grated Parmesan cheese until melted and sauce is smooth. Season with salt, black pepper, and Italian seasoning. If sauce becomes too thick, add reserved pasta water in small splashes to reach desired consistency.
- Combine Pasta and Steak: Add cooked tortellini to the skillet and toss gently to coat with sauce. Return seared steak pieces to the skillet and carefully fold everything together to avoid breaking tortellini. Warm through for 1-2 minutes.
- Adjust and Serve: Check sauce texture, adding any extra pasta water as needed for a glossy finish. Taste and adjust seasoning with additional salt or pepper if necessary. Remove from heat. Transfer to serving plates or bowls.
- Garnish: Sprinkle fresh chopped parsley and extra grated Parmesan cheese over the top. Serve immediately while hot and creamy for the best flavor and texture experience.
Notes
- Sear the steak on high heat without moving it to develop a rich crust and juicy interior.
- Do not let garlic burn in the butter, as it will create a bitter taste.
- Reserve pasta water to adjust the sauce consistency; the starch helps achieve a smooth and creamy texture.
- Serve immediately to enjoy the sauce while it’s glossy and the steak warm.
- Use fresh tortellini for a tender texture, but frozen works well if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
