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Cracked garlic steak tortellini in a skillet with seared steak bites, cheese tortellini, creamy garlic sauce, parsley, and cracked pepper.

Cracked Garlic Steak Tortellini

This Cracked Garlic Steak Tortellini is a creamy, comforting one-pan dinner made with tender steak bites, cheese tortellini, and lots of garlic. It is one of those cozy family meals that comes together quickly and turns an ordinary night into a memory worth saving.
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Course: Dinner
Cuisine: American, Italian
Keyword: Cracked Garlic Steak Tortellini, creamy garlic pasta, one-pan dinner, steak tortellini recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 720kcal
Cost: $18

Equipment

  • Large Skillet A 12-inch skillet works best for a true one-pan dinner.
  • Large pot For boiling the tortellini.
  • Whisk Helps keep the sauce smooth and creamy.
  • Tongs Perfect for flipping steak bites safely.

Ingredients

  • 1 to 1.5 lb sirloin steak cut into bite-sized pieces
  • 2 tablespoon olive oil or butter
  • 1 teaspoon garlic powder
  • 1 lb cheese tortellini fresh or frozen
  • 2 tablespoon butter
  • 6 cloves garlic freshly minced
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 1 cup Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning
  • 2 tablespoon fresh parsley chopped
  • salt to taste
  • black pepper to taste
  • cracked black pepper for serving

Instructions

  • Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions. Drain and set aside.
  • Pat the sirloin steak dry and season with salt, black pepper, and garlic powder.
  • Heat olive oil or butter in a large skillet over medium-high heat. Add the steak in a single layer and sear until browned on all sides. Remove and set aside.
  • Reduce heat to medium and add butter to the skillet. Stir in the garlic and cook just until fragrant.
  • Pour in the heavy cream and whole milk, stirring to scrape up any browned bits. Simmer gently until slightly thickened.
  • Lower the heat and whisk in the Parmesan cheese until smooth. Stir in Italian seasoning and fresh parsley.
  • Add the cooked tortellini and seared steak back into the skillet. Toss gently until everything is coated in the sauce.
  • Taste and adjust seasoning with salt and black pepper. Serve warm with extra cracked black pepper on top.

Notes

  • This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream.
  • You can swap the steak for chicken or shrimp if needed. Spinach or mushrooms make great add-ins if you want extra veggies.
  • This is one of those recipes I am saving especially for my daughter, so she can remember these nights in the kitchen long after she has her own home and her own family.
 
 

Nutrition

Serving: 1plate | Calories: 720kcal | Carbohydrates: 42g | Protein: 38g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 165mg | Sodium: 620mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 3mg | Calcium: 280mg | Iron: 4mg