There’s something truly satisfying about combining tender steak with rich, cheesy tortellini in one dish. This Steak and Tortellini recipe brings together hearty flavors and comforting textures that make for a perfect weeknight dinner or a special occasion meal. The juicy steak adds a savory depth while the tortellini soaks up every bit of the delicious sauce.
We love how this recipe is both simple and impressive, offering a restaurant-quality dish right at home. Whether you’re a pasta lover or a steak enthusiast, this meal hits all the right notes. Plus, it’s quick to prepare, making it ideal for busy evenings without sacrificing flavor or presentation. Let’s dive into this perfect pairing that’s sure to become a favorite in our kitchen.
Ingredients
To create our mouthwatering Steak and Tortellini dish, we carefully select fresh ingredients that enhance every bite. Below are the key components broken down to make our cooking process smooth and enjoyable.
For the Steak
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Tortellini
- 12 oz fresh cheese tortellini (store-bought or homemade)
- Salted water, enough to boil tortellini
For the Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- ½ cup baby spinach, roughly chopped (optional)
Optional Garnishes
- Fresh basil leaves, chopped
- Crushed red pepper flakes
- Extra grated Parmesan cheese
- Lemon zest for brightness
| Ingredient Group | Key Ingredients | Notes |
|---|---|---|
| Steak | Flank steak, olive oil | Use thin slices for tenderness |
| Tortellini | Fresh cheese tortellini | Cook al dente for best texture |
| Sauce | Butter, garlic, heavy cream | Creamy, rich, and flavorful |
| Garnishes | Basil, red pepper, Parmesan | Adds freshness and heat |
Let’s gather these essentials to get started on crafting the perfect Steak and Tortellini experience.
Equipment Needed
To craft the perfect Steak and Tortellini dish, having the right equipment at hand is essential. This ensures we cook efficiently and achieve that rich flavor and ideal texture.
- Large Skillet or Cast Iron Pan
We use this for searing the steak to get a beautiful crust while keeping the inside tender and juicy. A cast iron pan retains heat evenly and helps deliver a restaurant-quality sear.
- Large Pot
Necessary for boiling water and cooking the fresh cheese tortellini al dente. Ensure it’s large enough to give the tortellini space to cook properly without sticking.
- Tongs
Essential for flipping the steak safely and handling it gently once cooked. They provide better control than a fork which can puncture the meat and cause juices to escape.
- Colander
Used to drain the tortellini quickly after cooking without losing any of the pasta or excess water.
- Mixing Spoon or Silicone Spatula
Useful for stirring the garlic butter sauce and folding in the cream and Parmesan cheese to coat the tortellini evenly.
- Sharp Chef’s Knife
We rely on a sharp chef’s knife to slice the steak thinly against the grain, which is crucial for tenderness and bite.
- Cutting Board
A sturdy surface for slicing the steak and preparing any fresh garnishes like basil or lemon zest.
| Equipment | Purpose | Why It Matters |
|---|---|---|
| Large Skillet/Cast Iron Pan | Searing steak | Retains heat for even cooking, perfect crust |
| Large Pot | Boiling tortellini | Ensures pasta cooks evenly, prevents sticking |
| Tongs | Handling steak | Maintains steak juices, prevents tearing |
| Colander | Draining tortellini | Drains water quickly without losing pasta |
| Mixing Spoon/Spatula | Stirring sauce and combining ingredients | Even sauce coating and smooth texture |
| Sharp Chef’s Knife | Slicing steak | Ensures tender slices by cutting against grain |
| Cutting Board | Prep surface | Safe and stable for cutting and garnishing |
Keeping this equipment organized will help us move seamlessly through each step of the recipe, delivering a juicy steak and tender, creamy tortellini every time.
Prep Work
Before we dive into cooking, organizing our prep work sets the foundation for a seamless Steak and Tortellini recipe. Let’s prepare each component deliberately to maximize flavor and texture.
Preparing the Steak
We start by selecting a flank steak or sirloin, which we slice against the grain for optimal tenderness. Using a sharp chef’s knife and a sturdy cutting board, we trim excess fat and pat the steak dry with paper towels to ensure a good sear.
| Step | Details |
|---|---|
| Select steak | Flank steak or sirloin, about 1 lb |
| Trim | Remove excess fat |
| Dry | Pat dry with paper towels |
| Slice prep | Reserve for slicing after searing; slice against grain |
Tip: Cutting against the grain shortens muscle fibers, making each bite more tender.
Preparing the Tortellini
Next, we boil fresh cheese tortellini in salted water to al dente perfection. Timing is key; overcooked tortellini will lose its delicate texture and firmness.
| Step | Details |
|---|---|
| Water | Large pot, generously salted (1 tbsp salt per 4 quarts water) |
| Boil | Bring water to a rolling boil |
| Cook | Add tortellini; cook 2-3 minutes until al dente |
| Drain | Use a colander; reserve ½ cup pasta water (for sauce) |
We reserve some pasta water to help loosen and enrich the sauce later.
Making the Sauce
Our sauce combines butter, garlic, heavy cream, and Parmesan cheese to create a luscious coating that clings to both steak and tortellini. We start by melting butter in a sauté pan on medium heat, then gently cook minced garlic until fragrant.
| Ingredient | Amount |
|---|---|
| Butter | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | ¾ cup |
We then add heavy cream, stirring continuously to avoid scorching. Once the sauce thickens slightly, we fold in Parmesan cheese until creamy and smooth. Optionally, a splash of reserved pasta water adjusts the sauce to the perfect consistency.
Cooking Instructions
Follow these precise steps to perfectly cook the steak and tortellini, then combine them with a rich, creamy sauce for a delicious meal.
Cooking the Steak
- Preheat a large skillet or cast iron pan over medium-high heat until it is smoking hot.
- Season the flank steak or sirloin evenly with salt and pepper on both sides.
- Add 1 tablespoon of olive oil to the pan and swirl to coat.
- Place the steak in the pan and sear without moving for 4 minutes to develop a brown crust.
- Flip the steak and cook for an additional 3 to 4 minutes for medium-rare, or longer depending on your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
- Using a sharp chef’s knife, slice the steak thinly against the grain for maximum tenderness.
Cooking the Tortellini
- Bring a large pot of salted water to a rolling boil.
- Add fresh cheese tortellini and cook according to package instructions, typically 3 to 5 minutes, until al dente.
- Reserve 1 cup of pasta water before draining to adjust sauce consistency.
- Drain tortellini in a colander and set aside.
| Step | Detail | Time |
|---|---|---|
| Boiling Water | Large pot, well salted | Until boiling |
| Cooking Tortellini | Add tortellini to boiling water | 3-5 minutes |
| Reserving Pasta Water | Save 1 cup before draining | Immediate |
| Draining Tortellini | Use colander, avoid overcooking | Quick drain |
Combining Steak and Tortellini with Sauce
- In the same skillet used for the steak, reduce heat to medium and add 2 tablespoons of butter.
- Add 2 cloves minced garlic and sauté until fragrant, about 1 minute.
- Pour in 1 cup heavy cream, stirring continuously to combine.
- Gradually add ¾ cup freshly grated Parmesan cheese, stirring until melted and the sauce thickens.
- Slowly incorporate reserved pasta water as needed to achieve a creamy but smooth sauce consistency.
- Add the sliced steak and tortellini to the skillet, gently tossing to coat them evenly with sauce.
- Cook together for 2 minutes allowing flavors to meld perfectly.
- Adjust seasoning with salt, pepper, or crushed red pepper flakes for a spicy kick.
- Serve immediately, optionally garnished with fresh basil and lemon zest to brighten the dish.
Serving Suggestions
Enhance your Steak and Tortellini experience with thoughtful presentation, complementary sides, and perfectly paired beverages. Here are our top tips for serving this rich, satisfying dish.
Plating Tips
- Use a large, shallow bowl or a wide-rimmed plate to showcase the creamy tortellini and tender steak slices.
- Spoon a generous amount of the creamy Parmesan sauce over the tortellini to highlight its luscious texture.
- Arrange the steak slices fan-shaped on one side to display the juicy interior.
- Garnish with fresh basil leaves and a sprinkle of lemon zest for a burst of color and brightness.
- Add a pinch of crushed red pepper flakes for those who enjoy a subtle heat accent.
- Avoid overcrowding the plate to maintain an elegant and inviting appearance.
“Presentation is key to turning our simple recipe into a restaurant-quality meal right at home.”
Recommended Side Dishes
Pair your Steak and Tortellini with sides that complement and balance its richness. Here are some top choices:
| Side Dish | Description | Flavor Profile |
|---|---|---|
| Garlic Roasted Asparagus | Lightly roasted to bring out natural sweetness | Mild, savory |
| Mixed Green Salad | Tossed with a tangy balsamic vinaigrette | Refreshing, crisp |
| Roasted Cherry Tomatoes | Slow-roasted with herbs for intensified flavor | Sweet, acidic |
| Crusty Garlic Bread | Warm and buttery with crispy edges | Crunchy, aromatic |
| Steamed Broccoli | Simple, slightly crunchy | Earthy, fresh |
These sides cut through the creamy sauce and juicy steak to enhance every bite without overpowering the main dish.
Beverage Pairings
Choosing the right beverage enhances the flavors of this Steak and Tortellini recipe wonderfully. Consider these options:
| Beverage | Type | Flavor Notes | Why It Works |
|---|---|---|---|
| Cabernet Sauvignon | Red wine | Bold, tannic, dark fruit | Cuts through steak’s richness |
| Chardonnay | White wine | Buttery, oaky, creamy | Complements creamy tortellini sauce |
| Italian Lager | Beer | Crisp, light, slightly bitter | Refreshes palate between bites |
| Sparkling Water | Non-alcoholic | Clean, effervescent | Cleanses and balances flavors |
| Lemon Iced Tea | Non-alcoholic | Citrusy, slightly sweet | Adds brightness and refreshment |
Our recommendation is to try a glass of rich Cabernet Sauvignon or a crisp Italian lager to complement the deep flavors of the steak and tortellini sauce. For non-alcoholic options, sparkling water with a wedge of lemon refreshes the palate without overshadowing the dish’s complexity.
Make-Ahead Tips
To enjoy our Steak and Tortellini recipe with minimal last-minute effort, follow these practical Make-Ahead Tips that preserve flavor and texture while streamlining the cooking process.
Prepare and Store the Steak
- Sear the steak as instructed but slightly undercook it by about 1–2 minutes per side. This helps prevent overcooking during reheating.
- Let the steak rest completely, then slice thinly against the grain.
- Store the sliced steak in an airtight container and refrigerate for up to 2 days.
- For best results, gently reheat the steak slices in a hot skillet with a teaspoon of olive oil for 1–2 minutes, just until warmed through.
Cook and Cool the Tortellini
- Boil the fresh cheese tortellini just until al dente to avoid mushiness later.
- Drain and toss the tortellini with a little olive oil to prevent sticking.
- Cool the tortellini to room temperature, then transfer to an airtight container.
- Refrigerate for up to 1 day before combining with steak and sauce.
Prepare the Sauce Ahead
- Prepare the butter-garlic-cream sauce as directed.
- Allow the sauce to cool, then store it in a sealed jar or container.
- Refrigerate for up to 2 days.
- When ready to serve, gently warm the sauce over low heat, stirring frequently to maintain smoothness.
Assembly and Final Cooking
- Combine the reheated steak slices with warmed tortellini and sauce in a skillet.
- Add a splash of reserved pasta water if needed to adjust sauce consistency.
- Heat all components together for 1–2 minutes just until combined and hot.
- Garnish with fresh basil, lemon zest, or crushed red pepper flakes as desired before serving.
| Step | Storage Duration | Reheat Method |
|---|---|---|
| Sliced Steak | Up to 2 days | Skillet 1–2 minutes with olive oil |
| Cooked Tortellini | Up to 1 day | Warm in skillet or microwave with light oil |
| Butter-Garlic-Cream Sauce | Up to 2 days | Warm slowly on stovetop, stir occasionally |
Pro tip: Avoid freezing cooked steak or tortellini as the delicate textures and creamy sauce do not reheat well from frozen states and may become rubbery or watery.
By preparing each component ahead, we can speed up the final assembly without compromising the rich, flavorful experience of our signature Steak and Tortellini dish.
Storing and Reheating Leftovers
Proper storing and reheating are essential to preserve the delicious flavors and textures of our Steak and Tortellini recipe. Follow these steps to keep leftovers fresh and enjoy them just as much the second time around.
Storing Leftovers
- Cool the dish completely at room temperature before storing. This prevents condensation and sogginess.
- Transfer the steak and tortellini into an airtight container. If possible, keep the steak and tortellini separate from the sauce to maintain texture.
- Store in the refrigerator for up to 3 days.
- Avoid freezing as it can alter the delicate texture of the tortellini and dry out the steak.
| Storage Method | Recommended Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Use airtight containers |
| Freezer | Not recommended | Freezing affects texture negatively |
Reheating Leftovers
For the best flavor and texture, use gentle reheating methods that keep the steak tender and the tortellini creamy.
- Stovetop Reheating
- Heat a large skillet over medium-low heat.
- Add a splash of water or reserved pasta water to loosen the sauce.
- Add the steak and tortellini, stirring gently to combine and heat evenly.
- Cover with a lid to trap steam and warm for 4-6 minutes or until heated through.
- Microwave Reheating
- Place leftovers in a microwave-safe dish.
- Sprinkle a little water or cream to maintain moisture.
- Cover loosely with a microwave-safe lid or wrap.
- Heat in 30-second intervals to avoid overcooking. Stir gently between intervals until warmed through.
Pro Tip: Reheating slowly and adding moisture prevents the sauce from separating and keeps the steak tender.
Key Reminders
- Always store leftovers in airtight containers to maintain freshness and prevent odors from the fridge.
- Reheat only the portion you plan to eat to avoid reheating multiple times, which can degrade quality.
- For best results, reheat separately if you stored steak and tortellini with sauce divided earlier — combine just before serving.
By following these storing and reheating tips, we ensure our Steak and Tortellini leftovers remain flavorful, creamy, and satisfying every time.
Conclusion
This Steak and Tortellini recipe brings together bold flavors and comforting textures in a way that’s both approachable and impressive. It’s a versatile dish that fits seamlessly into busy weeknights or special dinners, giving us a satisfying meal without the fuss.
With simple ingredients and straightforward steps, we can create a restaurant-quality experience right in our own kitchens. Whether we’re cooking for family or entertaining guests, this recipe is sure to become a go-to favorite that delights every time.
Frequently Asked Questions
What type of steak is best for the Steak and Tortellini recipe?
Flank steak or sirloin is recommended due to their tenderness and flavor, making them ideal for this dish.
Can I use frozen tortellini in this recipe?
Fresh cheese tortellini is preferred for the best texture, but frozen tortellini can be used if cooked properly to al dente.
How do I cook the steak for optimal tenderness?
Sear the steak in a hot skillet, then let it rest before slicing thinly against the grain to maximize tenderness.
What sauce ingredients are needed for this dish?
The sauce is made from butter, garlic, heavy cream, and Parmesan cheese, creating a rich, creamy coating.
Is it okay to prepare this dish ahead of time?
Yes, components can be made in advance and stored separately in airtight containers, but avoid freezing to maintain quality.
How should leftovers be stored and reheated?
Store leftovers in the refrigerator for up to three days in airtight containers, separate sauce from steak and tortellini. Reheat gently on the stovetop or microwave.
What is the best way to serve and garnish Steak and Tortellini?
Serve on a wide-rimmed plate or shallow bowl, garnished with fresh basil and lemon zest for added brightness and flavor.
What side dishes pair well with this meal?
Garlic roasted asparagus, mixed green salad, and crusty garlic bread complement the rich flavors of Steak and Tortellini.
Which wines complement this dish best?
Cabernet Sauvignon and Chardonnay are excellent wine choices to enhance the dining experience with Steak and Tortellini.
Can I adjust the sauce consistency easily?
Yes, use reserved pasta water to thin the sauce to your preferred consistency without losing flavor.