Garlic Steak & Cheese Tortellini

This garlic steak and cheese-filled tortellini skillet is what weeknight dinner dreams are made of. A perfect marriage of tender steak bites and pillowy cheese tortellini, all wrapped in a rich, garlicky Parmesan cream sauce that will have everyone at the table asking for seconds.

This dish has become my go to solution for those evenings when I want to impress without spending hours in the kitchen. The first time I made it for my husband, he actually put down his fork mid bite just to tell me it needed to be in our regular rotation. Now it's requested at least twice a month.

Ingredients

• Sirloin or ribeye steak: perfectly tender and flavorful cuts that cook quickly while remaining juicy
• Refrigerated cheese tortellini: saves time while delivering that fresh pasta taste
• Garlic: the aromatic foundation that infuses the entire dish with rich flavor
• Heavy cream: creates the luxurious sauce base that coats every bite
• Parmesan cheese: adds nutty depth and thickens the sauce naturally
• Butter: enhances richness and helps create perfect searing
• Baby spinach: optional but adds color, nutrients, and balances the richness
• Chicken broth: adds savory depth while thinning the sauce to perfect consistency
• Fresh herbs: brighten the entire dish and add visual appeal

How To Make Garlic Steak & Cheese-Filled Tortellini Skillet

Prepare the tortellini:

Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package directions, typically 3 to 5 minutes for refrigerated varieties. Be careful not to overcook as they will continue to cook slightly when added to the sauce later. Drain thoroughly but do not rinse to preserve the starchy exterior that helps the sauce adhere.

Sear the steak to perfection:

Heat a large skillet over high heat until almost smoking. Add olive oil and swirl to coat. Pat steak pieces completely dry with paper towels then season generously with salt and pepper. Place steak in skillet without overcrowding, working in batches if necessary. Let the meat sear undisturbed for 2 to 3 minutes until deeply browned, then flip and cook 1 to 2 minutes more for medium rare. Transfer to a plate and tent loosely with foil.

Create the creamy garlic base:

Reduce heat to medium and add 2 tablespoons butter to the skillet. Once melted, add minced garlic and cook for exactly 60 seconds, stirring constantly to prevent burning. The fragrance will bloom dramatically, signaling the garlic is perfectly cooked. Immediately pour in chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.

Develop the luscious sauce:

Pour in the heavy cream and bring to a gentle simmer, never allowing it to reach a full boil which could cause separation. Let reduce for about 3 minutes until slightly thickened. Add the Parmesan cheese in small handfuls, stirring continuously until completely melted and incorporated. The sauce should coat the back of a spoon but still flow freely.

Combine the elements:

Return the steak to the skillet along with any accumulated juices. If using spinach, add it now and fold gently until just beginning to wilt. Add the cooked tortellini and toss carefully to coat each piece in the sauce without breaking the delicate pasta. Allow everything to simmer together for 1 to 2 minutes until the flavors meld beautifully.

Finish and serve:

Taste and adjust seasoning with additional salt and pepper as needed. Sprinkle with fresh chopped parsley or basil and a pinch of red pepper flakes if desired. Serve immediately in warmed bowls for the ultimate comfort food experience.

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The quality of your steak makes a tremendous difference in this recipe. I learned this lesson when I splurged on prime ribeye for my anniversary dinner version. My husband still talks about that meal two years later. The marbling in a good cut melts into the sauce, creating flavor dimensions that simply cannot be achieved with leaner cuts.

Making Ahead & Storage

This dish is at its absolute peak when served fresh from the skillet, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably when chilled. When reheating, add a splash of cream or milk and warm gently over medium low heat, stirring frequently to prevent the sauce from breaking. Avoid microwave reheating if possible as it tends to make the steak tough and the sauce separate.

Customization Options

The beauty of this skillet meal lies in its adaptability. For a vegetable boost, consider adding quartered mushrooms when sautéing the garlic. Cherry tomatoes halved and added during the final minute of cooking add beautiful color and a burst of acidity. For seafood lovers, this works beautifully with shrimp instead of steak. Simply cook the shrimp until just pink before removing from the pan, as they require less cooking time than beef.

Perfect Pairings

This rich dish pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil to cut through the creaminess. For wine, reach for a medium bodied red like Sangiovese or Merlot that complements the beef without overwhelming the delicate pasta. A crusty garlic bread makes an excellent accompaniment for soaking up every last bit of that incredible sauce.

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Quick Meal Prep Tip

The steak can be cut and seasoned up to 24 hours in advance and stored in the refrigerator. Just be sure to bring it to room temperature about 30 minutes before cooking for the most even results. The sauce ingredients can be measured and prepped earlier in the day, making dinner assembly lightning fast when hunger strikes.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Sirloin or ribeye steak is ideal due to their tender texture and great flavor. Ensure bite-sized pieces for quick cooking.

→ Can I use dried tortellini instead of refrigerated?

Yes, you can use dried tortellini but cook it separately according to the package directions before adding it to the skillet.

→ What can I substitute for heavy cream?

If you don’t have heavy cream, you can substitute with half-and-half or a milk and butter combination for a lighter sauce.

→ How do I add more spice to this dish?

For more spice, add red pepper flakes to taste when making the sauce or use a spicy marinade for the steak beforehand.

→ Can I make this ahead of time?

Yes, you can prepare the steak and sauce ahead of time, then reheat and combine with tortellini before serving. Add cream sparingly when reheating to maintain consistency.

→ Is spinach necessary for this dish?

No, spinach is optional but adds a fresh and colorful element to the dish. You can substitute with kale or omit it entirely.