Garlic Steak Tortellini
Juicy seared steak bites and cheese tortellini tossed in a rich, garlicky cream sauce - all made in one skillet in just 30 minutes.
Equipment
- Large skillet
- Pot for boiling pasta
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini 1 package
- 4 cloves garlic, minced fresh preferred
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- salt and black pepper to taste
- fresh parsley, chopped for garnish
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- Pat the steak cubes completely dry and season generously with salt and black pepper.
- Heat olive oil in a large skillet over high heat. Add steak in a single layer and sear for 2 minutes per side without moving. Work in batches if needed. Remove steak and set aside.
- Reduce heat to medium. Add butter and minced garlic to the same skillet. Cook for about 60 seconds until fragrant.
- Pour in beef broth and scrape up any browned bits from the bottom. Add heavy cream and Italian seasoning. Simmer for 3 to 4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add the steak and tortellini back to the skillet. Toss gently to coat and cook for 1 to 2 minutes until heated through.
- Garnish with fresh parsley and serve immediately.
Notes
- Dry the steak thoroughly before searing for the best crust.
- Don't overcrowd the pan - sear in batches if needed.
- Add a splash of broth when reheating leftovers to loosen the sauce.
- Substitute half-and-half for a lighter sauce.