Description

A rich and flavorful dish combining tender seared steak with cheese-filled tortellini, all enveloped in a creamy garlic parmesan sauce. This recipe balances the hearty steak with a velvety creamhouse sauce infused with aromatic garlic and smoked paprika, perfect for a satisfying meal that’s both simple and indulgent.

Ingredients

Scale

For the Pasta and Steak

20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
2 tbsp olive oil (Essential for searing the steak.)

For the Sauce

4 tbsp butter (Creates a creamy sauce base.)
5 cloves garlic, minced (Adds aromatic richness.)
1 cup heavy cream (Contributes a velvety smoothness.)
3/4 cup whole milk (Balances the richness.)
1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)

Optional Garnishes

Parsley, chopped (Brightens the dish.)
Red pepper flakes (For a spicy kick.)
Cracked black pepper (Elevates the flavor.)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes on each side until it develops a browned crust and reaches your desired doneness. Remove the steak from the skillet and set aside to rest.
Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the butter and garlic. Let the mixture simmer gently for 3-4 minutes until it thickens slightly, stirring occasionally.
Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth and creamy. Taste and adjust seasoning if necessary.
Combine the Ingredients: Slice or dice the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet, gently tossing them in the cream sauce until everything is well coated and heated through, about 2 minutes.
Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if you like a touch of heat. Serve the creamy garlic steak tortellini immediately while hot.

Notes

Using fresh or refrigerated tortellini enhances texture compared to dried varieties.
Adjust seasoning and spice levels to your preference, especially with red pepper flakes and black pepper.
Letting the steak rest after searing helps the juices redistribute for a juicier, more flavorful bite.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American-Italian Fusion

Keywords: steak tortellini, garlic cream sauce, parmesan pasta, creamy pasta recipe, easy steak dinner, comfort food pasta, dinner skillet recipe