There’s something unforgettable about the combination of perfectly seared steak and creamy garlic pasta. This Garlic Steak Tortellini is comfort food elevated — tender, juicy beef tossed with cheese-stuffed tortellini in a silky garlic-Parmesan sauce that coats every bite.
It’s hearty, indulgent, and surprisingly easy to make for a weeknight dinner that feels like a restaurant meal.
Table of Contents
Why You’ll Love This Garlic Steak Tortellini
It’s rich, cozy, and incredibly satisfying without needing hours in the kitchen.
- Steakhouse flavor in one skillet
- Creamy, garlicky sauce that clings perfectly to tortellini
- Quick 30-minute prep
- Perfect for date nights or comfort dinners
- Uses easy-to-find ingredients
- Customizable with extra veggies or spice
This dish takes me back to when I first learned to cook steak at home — overcooked it twice, smoked up the kitchen, and still loved every bite. My mom’s trick was simple: butter, garlic, and a hot pan. That same rule applies here — only now, we’ve got pasta and cream in the mix to make it next-level delicious.
Ingredients You’ll Need
This dish is built on simple, high-impact ingredients that make each bite rich and satisfying.
Main Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes — tender and juicy
- 1 tablespoon olive oil — helps achieve a golden sear
- 1 tablespoon butter — for rich caramelization
- 3 cloves garlic, minced — bold flavor foundation
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon Italian seasoning — adds herby depth
For the Sauce
- 2 tablespoons butter — creates a silky base
- 3 cloves garlic, minced — doubles down on flavor
- 1 cup heavy cream — creamy, luxurious texture
- 1/2 cup beef broth — enhances savory depth
- 1/2 cup grated Parmesan cheese — for that cheesy, nutty bite
- 1 teaspoon Dijon mustard (optional) — adds subtle tang
- 1/2 teaspoon crushed red pepper flakes (optional) — for gentle heat
- Salt and pepper, to taste
For the Pasta
- 9 ounces cheese tortellini, fresh or refrigerated — rich and tender
- 1 tablespoon olive oil — prevents sticking
For Garnish
- 1 tablespoon fresh parsley, chopped
- Extra Parmesan, for serving
Optional Add-Ons or Substitutes
- Swap beef for chicken or shrimp for variety
- Add spinach or mushrooms for texture and color
- Use half-and-half instead of cream for lighter sauce
- Toss with Garlic Parmesan Dinner Rolls for the perfect side
- Pair with Creamy Garlic Chicken Penne for a comfort-food feast
Step-by-Step Instructions
Cooking this Garlic Steak Tortellini is all about timing — quick sear, creamy sauce, and perfect pasta.
- Cook the tortellini: Boil in salted water according to package instructions. Drain and toss with a little olive oil. (This keeps them from sticking.)
- Sear the steak: Heat olive oil in a skillet over medium-high heat. Season steak with salt, pepper, and Italian seasoning. Add to skillet and sear 2–3 minutes per side until golden and cooked to your liking. Remove and set aside. (Letting it rest keeps it juicy.)
- Make the sauce base: In the same pan, melt butter. Add minced garlic and cook 30 seconds until fragrant. (Don’t let it brown.)
- Add liquids: Pour in beef broth and heavy cream, whisking to combine. Reduce heat to medium-low and simmer until slightly thickened, about 3–4 minutes.
- Add cheese and seasoning: Stir in Parmesan, Dijon mustard, and crushed red pepper flakes. Season with salt and pepper to taste.
- Combine everything: Return steak and tortellini to the skillet. Toss gently until coated in sauce and heated through.
- Finish and serve: Sprinkle with chopped parsley and extra Parmesan before serving.
Quick Reminders:
- Don’t overcrowd the pan when searing steak — it needs space to brown
- Fresh tortellini cooks fast; keep an eye on it
- Always let the sauce simmer gently — never boil cream
- Add steak back at the end to avoid overcooking
Expert Tips for Success
This dish is all about balance — rich cream, tender steak, and a sauce that ties it together.
- Use room temperature steak for even cooking
- Add a handful of baby spinach for freshness
- Stir sauce continuously while adding cheese to keep it smooth
- Try this same sauce base with Garlic Butter Beef Bowtie Pasta for variety
- Serve immediately for the creamiest texture
The secret? Keep your heat controlled and your ingredients simple — this dish rewards patience and timing.
Serving Suggestions
This Garlic Steak Tortellini is indulgent on its own but pairs beautifully with simple sides.
- Serve with steamed broccoli or roasted asparagus
- Add garlic bread or Parmesan knots for dipping
- Pair with a crisp salad with balsamic vinaigrette
- Finish with extra Parmesan and black pepper for presentation
- Great for date nights, cozy weekends, or special dinners
It’s a showstopper meal that feels like a steakhouse dish made right in your own kitchen.
Storing and Reheating
This recipe keeps its rich flavor and creamy sauce when reheated properly.
How to Store It
- Store in airtight containers for up to 4 days in the fridge
- Freeze for up to 2 months (sauce may thicken slightly)
- Cool completely before sealing
- Store steak and pasta separately if possible
How to Reheat It
- Stovetop: Warm gently over low heat with a splash of cream or broth
- Microwave: 60–90 seconds, stirring halfway through
- Avoid boiling or the sauce may separate
Even the next day, it tastes just as rich and satisfying.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, just cook according to the package and drain well before adding.
Can I use a different cut of beef?
Absolutely — ribeye, New York strip, or even filet all work beautifully.
Can I make this ahead?
Yes, prepare the sauce and steak separately, then combine before serving for best texture.
Final Thoughts
Garlic Steak Tortellini is the kind of dinner that makes you slow down and savor each bite. Creamy, garlicky sauce, tender steak, and pillowy tortellini — it’s comfort food with a touch of luxury.
- Restaurant-quality flavor in just 30 minutes
- Easy ingredients, big payoff
- Perfect for family dinners or date nights
From my Texas kitchen to yours — may your pan sizzle, your sauce stay creamy, and your table be full.
Garlic Steak Tortellini
Ingredients
Equipment
Method
- Cook tortellini in salted water according to package directions. Drain and toss with olive oil to prevent sticking.
- Heat olive oil in a skillet over medium-high. Season steak with salt, pepper, and Italian seasoning. Sear steak 2–3 minutes per side until browned. Remove and let rest.
- In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.
- Add beef broth and heavy cream. Simmer over medium-low for 3–4 minutes to thicken slightly.
- Stir in Parmesan, Dijon mustard, and crushed red pepper. Season to taste with salt and pepper.
- Return steak and tortellini to the pan. Toss gently to coat and heat through.
- Garnish with parsley and extra Parmesan. Serve hot.
Nutrition
Notes
- Use room temperature steak for even searing, and don’t overcrowd the pan.
- Simmer cream gently to avoid curdling, and add cheese gradually for a smooth sauce.
- Add spinach or mushrooms for texture.
- Serve immediately for best flavor and texture.
