Garlic Steak Tortellini (Printable)
Tender seared steak and cheese tortellini tossed in a rich garlic cream sauce for a satisfying meal.
# What You Need:
→ Meats
01 - 14 oz (400 g) sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz (400 g) refrigerated cheese tortellini
→ Vegetables & Herbs
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
→ Dairy
05 - 2 tbsp unsalted butter
06 - 1/2 cup (120 ml) heavy cream
07 - 1/2 cup (60 g) grated Parmesan cheese
→ Pantry
08 - 2 tbsp olive oil
09 - Salt, to taste
10 - Fresh ground black pepper, to taste
# How To Cook:
01 - Generously coat the steak pieces with salt and freshly ground black pepper.
02 - Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the steak in a single layer and sear for 2-3 minutes per side until beautifully browned and cooked to preference. Transfer the steak to a plate and set aside.
03 - Lower the heat to medium. Pour the remaining olive oil and butter into the same skillet. Once the butter has melted, introduce the minced garlic, sautéing for 1 minute until fragrant.
04 - Slowly stream in the heavy cream, bringing it to a gentle simmer. Fold in the Parmesan cheese, stirring continuously for 2 minutes until the sauce is velvety and slightly thickened.
05 - While the sauce simmers, boil the tortellini in a large pot of salted water according to package directions. Drain thoroughly using a colander.
06 - Gently fold the cooked tortellini into the garlic cream sauce until well coated. Return the seared steak bites to the skillet, tossing everything together over low heat for 1-2 minutes to allow the flavors to meld.
07 - Plate immediately, garnishing with fresh chopped parsley and an extra dusting of Parmesan if desired.
# Expert Tips:
01 -
- This dish delivers a restaurant quality steak dinner vibe with the ease of weeknight cooking.
- The creamy garlic parmesan sauce is so good you might be tempted to eat it straight from the pan with a spoon.
02 -
- Avoid moving the steak around while it sears because it needs uninterrupted contact with the pan for proper caramelization.
- Adding the cheese off the heat prevents the cream sauce from breaking and turning grainy.
03 -
- Slice your steak against the grain before cutting it into chunks for the most tender bite possible.
- Always reserve a quarter cup of your starchy pasta water to thin out the sauce if it gets too thick.