Introduction

This Garlic Steak Tortellini in Creamy House Sauce is a rich and comforting dish that brings together tender steak cubes, cheesy tortellini, and a luscious garlic cream sauce. Perfect for a satisfying dinner any night of the week, it’s packed with flavor and simple enough for home cooks to prepare with ease.

A black round pan filled half with creamy yellow tortellini sprinkled with black pepper and herbs, and the other half with dark brown meat chunks cooked with a slightly crispy texture. Both foods are placed side by side, showing a clear division between the soft pasta and the tender meat pieces. The pan sits on a white marbled surface, with no other items or decorations visible, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
1 tablespoon olive oil (for searing)
1 tablespoon butter (for richness and browning)
3 large cloves garlic, finely minced
½ teaspoon smoked paprika
½ teaspoon onion powder
¼–½ teaspoon salt (to taste)
½ teaspoon fresh-cracked black pepper
18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated, not frozen unless thawed)
1–2 teaspoons salt (for boiling water)
2 tablespoons butter (for sauce)
4 cloves garlic, minced (for sauce)
1 cup heavy cream
½ cup beef broth (chicken broth can be used as substitute)
½ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning (basil, oregano, thyme blend)
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. Pat the meat dry with paper towels and cut into evenly sized ¾ to 1-inch cubes.
Step 2: In a mixing bowl, season the steak cubes evenly with smoked paprika, onion powder, salt, and pepper. Set aside while heating your pan.
Step 3: Fill a large pot with water, add 1–2 teaspoons of salt, and bring to a rolling boil. Add the tortellini, stir gently to prevent sticking, and cook according to the package instructions (usually 3–5 minutes). Drain when the tortellini floats and is tender. Drizzle lightly with olive oil and set aside.
Step 4: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When heated, add the steak cubes in a single layer, avoiding overcrowding (cook in batches if needed).
Step 5: Sear the steak without moving for 1–2 minutes to form a brown crust. Flip and cook for another 1–2 minutes. Add the 3 cloves minced garlic in the last 30 seconds, stirring quickly to avoid burning. Remove steak and set aside, leaving juices in the pan.
Step 6: Reduce heat to medium and add 2 tablespoons butter to the skillet. Once melted, add 4 cloves minced garlic and sauté for 30–45 seconds until fragrant and lightly golden.
Step 7: Slowly pour in 1 cup heavy cream while stirring. Add ½ cup beef broth and whisk to combine. Sprinkle in Italian seasoning and crushed red pepper flakes if using. Reduce heat to low and let sauce simmer for 3–4 minutes until slightly thickened.
Step 8: Stir in ½ cup freshly grated Parmesan until melted and sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 9: Add the cooked tortellini to the sauce and gently toss to coat. Return the seared steak and any accumulated juices to the pan and stir gently to combine. Let everything simmer together for 1–2 minutes to meld the flavors.
Step 10: Serve the tortellini and steak in bowls or shallow plates. Drizzle with extra sauce and garnish with chopped fresh parsley and additional Parmesan if desired. Serve immediately while hot and creamy.

Tips & Variations

Patting the steak dry before seasoning helps achieve a better sear and deeper flavor.
Use fresh Parmesan cheese rather than pre-shredded for a smoother sauce.
For a spicy kick, increase the crushed red pepper flakes to your taste.
Substitute chicken broth if you don’t have beef broth on hand; the flavor will still be delicious.
If you prefer, swap the cheese tortellini with spinach or mushroom varieties for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

The image shows a close-up of a white bowl filled with a creamy sauce dish containing round, plump tortellini pasta with a smooth, pale yellow color, mixed with chunky pieces of browned beef. The creamy sauce is thick and light beige, surrounding the pasta and beef evenly. The beef pieces are rich brown with a slightly rough texture, scattered throughout the bowl. There are small green herb bits sprinkled on top along with cracked black pepper, adding specks of dark color contrast. The bowl is placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Frozen tortellini can be used if fully thawed before cooking. Otherwise, it may take longer to cook and affect the texture.

What steak cuts work best for the dish?

Sirloin, ribeye, New York strip, or tenderloin are all great choices due to their tenderness and flavor. Choose one that suits your budget and preferences.