Description
Garlic steak tortellini is a quick and elegant dish that combines tender sirloin steak, aromatic garlic, and creamy cheese-filled tortellini. Ready in under 30 minutes, this recipe delivers perfectly balanced savory and creamy flavors, making it ideal for weeknight dinners or special occasions. The luscious garlic cream sauce, fresh herbs, and parmesan cheese complete this hearty yet light meal.
Ingredients
Main Ingredients
- Fresh cheese-filled tortellini – 12 oz (340g)
- Juicy sirloin steak – 8 oz (225g)
- Fresh garlic cloves, minced – 3 cloves
- Heavy cream or half-and-half – 1 cup (240 ml)
- Parmesan cheese, freshly grated – 1/2 cup (50g)
- Fresh herbs (parsley or basil), chopped – 2 tbsp
- Olive oil or butter – 2 tbsp
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
- Prepare and cook the steak: Trim any excess fat from the sirloin steak and season both sides with salt and freshly ground black pepper. Heat olive oil or butter in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, adjusting the time to your preferred doneness. Remove the steak from the pan and let it rest for a few minutes before slicing thinly against the grain.
- Cook the tortellini: While the steak rests, bring a pot of salted water to a boil. Add the fresh cheese tortellini and cook according to package instructions, usually 3-5 minutes, until al dente. Drain the tortellini, reserving a small amount of the pasta water for the sauce if needed, and set aside.
- Sauté garlic and create the sauce: In the same skillet used for steak, reduce heat to medium and add the minced garlic. Sauté gently for 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in the heavy cream or half-and-half and stir well, scraping up any browned bits left from the steak. Let the sauce simmer and thicken slightly.
- Combine tortellini, steak, and sauce: Add the drained tortellini and sliced steak back to the skillet. Toss gently to coat everything evenly with the creamy garlic sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Finish with cheese and herbs: Turn off the heat and sprinkle freshly grated Parmesan cheese over the dish. Toss lightly to allow the cheese to melt into the sauce. Add the chopped fresh herbs, such as parsley or basil, for color and fresh flavor before serving.
Notes
- Use room temperature steak: Let steak sit out for 20-30 minutes before cooking to ensure even cooking and juiciness.
- Don’t overcook tortellini: Cook just until al dente to maintain a firm bite and avoid mushy texture.
- Use fresh garlic: Fresh minced garlic provides stronger, more vibrant flavor than pre-minced or powdered garlic.
- Let the steak rest: Resting redistributes juices for tender, flavorful bites.
- Reserve pasta water: Use reserved starchy water to adjust sauce consistency without diluting flavor.
- Customize cheese: Freshly grated Parmesan melts best; pre-grated may have a powdery texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approx. 1/2 recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: garlic steak tortellini, garlic pasta, steak pasta recipe, creamy tortellini, quick pasta dinner, easy steak recipe
