Garlic Steak Tortellini (Printable)

Succulent steak meets pillowy tortellini in a luxurious garlic cream sauce.

# What You'll Need:

→ Meats

01 - 1 lb sirloin steak, cut into thin strips

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Sauce & Aromatics

03 - 3 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp crushed red pepper flakes (optional)

→ Vegetables & Herbs

08 - 2 cups baby spinach, roughly chopped
09 - 2 tbsp fresh parsley, chopped

→ Seasonings

10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper

→ Garnish

12 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/4 cup pasta water.
02 - Season the steak strips with salt and pepper.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the steak in a single layer and cook for 1–2 minutes per side until browned but still tender. Remove steak and set aside.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and red pepper flakes (if using), stirring until cheese melts and sauce thickens, about 2–3 minutes.
06 - Add spinach and cook until wilted, about 1 minute.
07 - Return steak and any juices to the skillet. Add drained tortellini and toss to coat everything in the sauce. If sauce is too thick, add a splash of reserved pasta water. Sprinkle with fresh parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • The way the velvety sauce clings to every piece of tortellini is absolute magic
  • It tastes like something from a fancy Italian restaurant but comes together in under 40 minutes
02 -
  • Never crowd the pan when searing steak or it will steam instead of getting that gorgeous crust
  • Reserve that pasta water even if you think you won't need it because it saves thin sauces every single time
03 -
  • Pat your steak strips completely dry before seasoning for the best sear
  • Let the cream sauce simmer gently rather than boil to prevent separation

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