Who doesn’t love a dish that combines tender, juicy steak with rich, cheesy tortellini? Our steak tortellini recipe is the perfect marriage of hearty flavors and creamy comfort, making it a go-to for weeknight dinners or special occasions. It’s quick to prepare yet feels indulgent, like a restaurant-quality meal right at home.
Steak Tortellini Recipe
Ingredients
Here’s what we’ll need to create this rich, creamy Steak Tortellini dish:
- 8 oz fresh cheese tortellini
- 1 lb sirloin or ribeye steak, trimmed and cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup beef broth
- 1/2 tsp paprika, for added depth
- Salt and pepper, to taste
- 1 tbsp fresh parsley, finely chopped, for garnish
Steps to Prepare
Follow these simple instructions to get your steak and tortellini dish ready in under 30 minutes:
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente, typically around 4-5 minutes. Drain and set aside, drizzling with a touch of olive oil to prevent sticking.
2. Sear the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper, then sear them for 2-3 minutes per side until browned and cooked to your preferred level of doneness. Remove the steak from the pan and set aside on a plate covered with foil to keep warm.
3. Prepare the Creamy Sauce
Using the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and stir for 30 seconds, releasing its fragrant aroma. Pour in the heavy cream, Parmesan cheese, and beef broth, whisking continuously until the sauce thickens, about 3 minutes. Sprinkle in the paprika for a subtle smoky kick and adjust with salt and pepper as needed.
4. Combine Everything
Add the drained tortellini to the skillet, tossing gently to coat each piece in the luscious sauce. Stir in the seared steak pieces and let them reheat for 1-2 minutes, ensuring everything is well combined.
5. Garnish and Serve
Transfer the steak tortellini to serving plates or bowls. Sprinkle with fresh parsley for a burst of color and added freshness. Serve immediately while warm and enjoy the creamy, savory flavors of this delightful dish.
Cooking Timeline Overview
| Step | Task | Estimated Time |
|---|---|---|
| Cook Tortellini | Boil and drain tortellini | 5 minutes |
| Sear Steak | Cook steak pieces | 6 minutes |
| Make Sauce | Prepare creamy garlic sauce | 4 minutes |
| Combine & Serve | Toss, garnish, and plate | 2-3 minutes |
Ingredients
To create this mouthwatering steak tortellini, we will need fresh, high-quality ingredients for the steak, tortellini, creamy sauce, and optional garnishes. Below is the detailed breakdown of what you will need for each component of the dish.
For The Steak
- 12 oz sirloin or ribeye steak (trimmed, cut into bite-sized pieces)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
For The Tortellini
- 12 oz fresh cheese tortellini (store-bought or homemade)
- 1 tbsp salt (for pasta water)
For The Sauce
- 3 tbsp unsalted butter
- 4 garlic cloves (minced)
- 1 cup beef broth (preferably low-sodium for better control of saltiness)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (finely grated)
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional, for a spicy kick)
- Salt and pepper to taste
Optional Garnishes
- 2 tbsp fresh parsley (chopped)
- Extra Parmesan cheese (for serving)
- Cracked black pepper
Tools And Equipment
To make our Steak Tortellini Recipe seamless and efficient, having the right tools and equipment is essential. Here’s a breakdown of the tools we’ll need and their purposes:
Essential Tools
- Large Skillet or Cast-Iron Pan – Ideal for searing the steak to perfection and developing that beautiful, caramelized crust.
- Medium-Large Pot – For cooking the fresh cheese tortellini in salted water.
- Tongs – For flipping and handling the steak without piercing it, keeping all the flavorful juices intact.
- Wooden Spoon or Silicone Spatula – Best for stirring the creamy garlic sauce to avoid scratching the skillet.
- Cutting Board – A sturdy surface for slicing the steak after it rests.
- Chef’s Knife – Sharp enough for clean cuts when slicing the sirloin or ribeye.
- Fine Grater – For freshly grating Parmesan cheese, enhancing the dish with a rich, nutty flavor.
- Measuring Cups and Spoons – Ensures exact measurements for the sauce components and seasoning.
- Mixing Bowl (Optional) – Useful for any prep work like tossing ingredients before cooking.
- Ladle (Optional) – Helps serve the creamy tortellini with precision.
Detailed View of Usage
| Tool | Purpose |
|---|---|
| Large Skillet | Searing steak and cooking the sauce for even heat distribution. |
| Medium-Large Pot | Cooking tortellini until perfectly al dente. |
| Tongs | Flipping steak without puncturing, maintaining juiciness. |
| Wooden Spoon | Stirring and deglazing without damaging the skillet. |
| Cutting Board | A stable base for slicing steak cleanly. |
| Chef’s Knife | Ensuring precision in slicing steak after resting. |
| Fine Grater | For freshly grated Parmesan, delivering enhanced flavors. |
| Measuring Cups/Spoons | Exact proportions for balanced flavors in the recipe. |
Pro Tip: Invest in Quality
Whenever possible, use a cast-iron skillet for steak. Its ability to retain and distribute heat ensures a deeper, more even sear. Similarly, freshly grated Parmesan cheese from a fine grater adds dimension that pre-packaged cheese can’t replicate.
Directions
Follow these straightforward step-by-step instructions to bring together the perfect Steak Tortellini. From prepping ingredients to plating, this process ensures a dish that’s both quick and flavor-packed.
Prep
- Season the Steak: Pat the sirloin or ribeye steak dry using paper towels. Sprinkle both sides evenly with kosher salt, black pepper, and a light dusting of garlic powder. Let it rest at room temperature for 10 minutes while you prep other components.
- Boil Tortellini Water: Fill a medium-large pot with water, salt it generously to season the tortellini as it cooks, and bring it to a boil.
- Prepare Sauce Ingredients: Mince 4 garlic cloves, shred about 1 cup of Parmesan cheese, and measure out the heavy cream, beef broth, and seasonings. Keep all components within reach for a smooth cooking process.
Cook
Let’s bring this Steak Tortellini recipe to life with flavor-packed steps. Follow these straightforward instructions to ensure every element is cooked to perfection.
Cooking The Steak
- Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon of olive oil. Ensure the pan is hot before searing the steak to create that ideal crust.
- While the pan heats, season both sides of the steak generously with kosher salt, black pepper, and garlic powder.
- Place the steak in the hot skillet and sear for 3-4 minutes on each side for a medium-rare cook. Use tongs to flip the steak and press lightly for even contact.
- Once cooked to your preferred doneness, transfer the steak to a cutting board. Let it rest for 5 minutes to retain its juices. Slice thinly against the grain and set aside.
Pro Tip: Resting the steak locks in the juices and ensures a tender bite in every piece!
Boiling The Tortellini
- While the steak rests, bring a large pot of salted water (1 tablespoon salt per 4 quarts of water) to a rolling boil.
- Add the fresh cheese tortellini and cook according to the package instructions—typically 2-3 minutes for fresh pasta. The tortellini should float to the top when done.
- Drain the tortellini, reserving 1/2 cup of the pasta water. The starchy water is key for adjusting the sauce consistency later.
- Toss the tortellini with 1 teaspoon of unsalted butter to prevent sticking while you prepare the sauce.
Making The Sauce
- In the skillet used for the steak, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic (about 3 cloves) and sauté for 1 minute, letting it turn fragrant but not browned.
- Pour in 1/2 cup of beef broth and 1 cup of heavy cream, stirring to combine. Bring this mixture to a simmer.
- Gradually add 1 cup of freshly grated Parmesan cheese, whisking until the cheese melts and the sauce thickens slightly. Adjust the consistency by adding reserved pasta water, one tablespoon at a time, if needed.
- For additional flavor, stir in 1/2 teaspoon of Italian seasoning and a pinch of crushed red pepper flakes for a subtle heat (optional). Taste and adjust with extra salt or pepper.
- Finally, return the tortellini to the sauce, gently folding until each piece is coated. Add the reserved steak slices, tossing lightly to heat through.
Important: Never let the sauce boil, as it can cause the cream to separate. Keep the heat at a gentle simmer for the perfect texture.
Assemble
Now that all the components are ready, it’s time to bring everything together. Combining the juicy steak, tender tortellini, and creamy garlic sauce is where the magic happens. Let’s assemble this hearty dish step by step.
Combining Steak, Tortellini, And Sauce
- Slice the rested steak: Using a sharp knife, slice the steak into thin strips or bite-sized pieces. This ensures it blends evenly with the tortellini and absorbs the creamy sauce perfectly.
- Reheat the sauce if needed: If the creamy garlic sauce has thickened while resting, turn the heat to low and stir gently to loosen it. Add a tablespoon of beef broth or heavy cream if necessary for consistency.
- Combine components:
- Add the cooked cheese tortellini directly into the skillet or pan containing the sauce. Toss gently to coat every piece of pasta in the rich, creamy sauce.
- Gradually fold in the sliced steak, ensuring an even distribution.
- Mix and warm through: Let everything warm together on low heat for 2-3 minutes, stirring occasionally. This step ensures the tortellini soaks up the flavors of the steak and sauce.
- Taste and adjust seasoning: Before serving, taste the dish. Add a pinch of salt or freshly cracked black pepper if needed to elevate the flavors.
Final Touches And Garnishing
- Transfer to serving dish: Carefully spoon the combined steak tortellini and sauce into a shallow serving bowl or a clean plate to showcase its vibrant textures.
- Garnish for presentation:
- Sprinkle fresh chopped parsley generously over the dish. The vibrant green pops against the creamy tones.
- Add extra grated Parmesan cheese to intensify the cheesy flavor.
- Finish with a pinch of crushed red pepper flakes (optional) for a spicy kick.
- Serve hot: Serve immediately while the dish is warm, creamy, and aromatic. Pair it with crusty garlic bread or a fresh salad for a restaurant-quality meal at home.
Visual Highlights
| Component | Visual Details | Key Effect |
|---|---|---|
| Steak | Sliced thin, medium-rare center | Juicy, tender bites |
| Tortellini | Plump, golden-starched pasta | Soft, chewy texture |
| Creamy Garlic Sauce | Smooth, pale beige with flecks of herbs | Velvety richness |
| Garnish | Fresh green parsley and grated Parmesan | Freshness and decorative appeal |
The assembled dish is a feast for both the eyes and the palate, with every bite bringing the indulgent flavors of tender steak, cheesy tortellini, and creamy garlic essence.
Make-Ahead Instructions
Preparing parts of this steak tortellini recipe in advance can streamline the cooking process, especially when hosting guests or managing a busy schedule. Here’s how we can break it down for maximum efficiency without compromising flavor or quality.
1. Steak Prep Ahead
- Season the steak with kosher salt, black pepper, garlic powder, and drizzle with olive oil as per the recipe. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 24 hours. When ready to cook, let the steak come to room temperature (approximately 20-30 minutes) before searing for a perfect crust.
2. Tortellini Prep Sooner
- If using fresh cheese tortellini: Cook the tortellini ahead of time as per package instructions. Once cooked, drizzle with a small amount of olive oil to prevent sticking and store in an airtight container in the refrigerator for up to 24 hours.
- To reheat: Place the pre-cooked tortellini in simmering water for about 2 minutes to warm them without overcooking.
3. Sauce Preparation in Advance
- Prepare the creamy garlic-Parmesan sauce up to 1 day ahead. Allow the sauce to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator.
- When reheating: Warm the sauce gently over low heat in a saucepan, stirring continuously to maintain its creamy texture. Add a splash of beef broth or heavy cream if needed to adjust the consistency.
4. Chopping and Prepping Ingredients
- Pre-mince the garlic and shred the Parmesan cheese in advance. Store them separately in airtight containers and refrigerate. This step saves valuable time during the cooking process.
5. Garnish Ahead
- Wash, chop, and pat dry the fresh parsley. Store it in the refrigerator in a sealed plastic bag or airtight container with a lightly damp paper towel to keep it fresh.
Timeline for Make-Ahead Components
To simplify your planning, here’s a quick breakdown of how far in advance each component can be prepped:
| Recipe Component | Prep Timeframe | Storage Method |
|---|---|---|
| Steak | Up to 24 hours | Wrap tightly in plastic or store in an airtight container. |
| Tortellini | Up to 24 hours | Toss in olive oil and refrigerate in an airtight container. |
| Sauce | Up to 1 day | Store in an airtight container in the refrigerator. |
| Garlic & Parmesan | Up to 1 day | Refrigerate minced garlic and shredded Parmesan separately. |
| Garnish (Parsley) | Up to 1 day | Store chopped parsley in a damp towel in an airtight container. |
By following these make-ahead tips, we can simplify our cooking process while ensuring that everything comes together perfectly when it’s time to serve this creamy, hearty steak tortellini dish.
Tips For Perfect Steak Tortellini
Creating the perfect steak tortellini involves a harmonious balance of flavors, textures, and well-executed techniques. Follow these expert tips to elevate your dish to restaurant-quality results:
1. Choose the Right Cut of Steak
Opt for a tender and flavorful cut such as sirloin or ribeye. These cuts are perfect for quick searing and provide the juiciness essential for complementing the creamy tortellini sauce. Always let the steak rest at room temperature for 20-30 minutes before cooking to ensure even cooking.
2. Perfectly Season the Steak
Season generously with kosher salt, black pepper, and garlic powder. Don’t skip seasoning; it creates a flavorful crust. For even coverage, pat the steak dry first, ensuring the seasoning sticks.
3. Achieve a Crispy, Golden Crust
Use a cast-iron skillet or heavy-bottomed pan for searing the steak. Preheat the pan over medium-high heat until very hot. Add a splash of olive oil and sear the steak for 3-4 minutes per side depending on the thickness, ensuring a crispy, golden-brown crust and locking in the juices.
4. Don’t Overcook the Steak
For tender and moist steak, aim for medium-rare to medium doneness (130°F to 135°F internal temperature). Use an instant-read thermometer to check the temperature. Let the steak rest for 5-10 minutes after cooking to redistribute the juices.
Doneness Temperature Guide Table:
| Doneness Level | Internal Temperature | Description |
|---|---|---|
| Rare | 120°F – 125°F | Very red and cool center |
| Medium-rare | 130°F – 135°F | Warm red center |
| Medium | 140°F – 145°F | Pink center |
| Medium-well | 150°F – 155°F | Slightly pink center |
| Well-done | 160°F+ | Fully cooked, no pink |
5. Cook the Tortellini Al Dente
Boil the fresh cheese tortellini in well-salted water (at least 1 tablespoon kosher salt per 4 quarts of water) until just tender. Avoid overcooking, as they will continue to soften when combined with the sauce. Drain the tortellini and toss with a small drizzle of olive oil to prevent sticking.
6. Perfect the Creamy Sauce
Creating a lusciously creamy garlic-Parmesan sauce is key to binding the dish together:
- Use freshly minced garlic for the best flavor.
- Add the grated Parmesan cheese slowly to melted butter and heavy cream, whisking constantly to avoid clumps.
- Keep the sauce at a gentle simmer, never boiling, to prevent separation or curdling.
- For extra depth, incorporate a pinch of Italian seasoning and crushed red pepper flakes for a mild kick.
7. Combine for Maximum Flavor
When combining the components:
- Slice the rested steak against the grain into thin strips for tenderness.
- Toss the cooked tortellini into the sauce first to ensure even coating before adding the steak.
- Gently fold the steak slices into the dish just before serving to preserve its tender, juicy texture.
8. Garnish Like a Pro
Finish the dish with these simple yet impactful garnishes:
- Sprinkle freshly chopped parsley for a pop of color and freshness.
- Add an extra grating of Parmesan cheese on top for richness.
- Include a light dusting of cracked black pepper for heat and presentation.
9. Serve Immediately
Serve the steak tortellini hot and fresh for the ultimate experience. Cream-based sauces can thicken as they cool, so plating immediately ensures the perfect consistency. If needed, give the sauce a quick stir over low heat to restore its creamy texture before serving.
By mastering these tips, our steak tortellini recipe will consistently deliver indulgent flavors and satisfying textures every time.
Conclusion
Steak tortellini is a dish that effortlessly combines comfort and elegance, making it a standout choice for any occasion. With its rich flavors, creamy texture, and simple preparation, it’s a recipe that delivers every time.
By following the steps and tips we’ve shared, you can create a meal that feels indulgent yet approachable. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress and satisfy.
We hope this recipe inspires you to bring bold flavors and hearty comfort to your table. Let’s make every bite unforgettable!
Frequently Asked Questions
What type of steak is best for this recipe?
Sirloin and ribeye steaks are ideal for steak tortellini because of their tenderness and flavor. Both cuts sear well to form a delicious crust and deliver juicy results.
Can I use frozen tortellini instead of fresh?
Yes, you can use frozen tortellini. Just adjust the cooking time as directed on the package to ensure it cooks properly before adding it to the dish.
How long does it take to make steak tortellini?
This recipe can be completed in under 30 minutes, making it an excellent option for weeknight dinners or when you’re short on time.
What is the key to a perfect creamy sauce?
To achieve a smooth and creamy sauce, simmer gently and stir frequently. Avoid boiling the sauce, as this can cause it to separate or curdle.
Can I make steak tortellini in advance?
Yes! You can prepare the steak, cook the tortellini, and make the sauce ahead of time. Store them separately in airtight containers and combine when ready to serve.
How can I reheat steak tortellini without drying it out?
Reheat steak tortellini in a skillet over low heat, adding a splash of heavy cream or beef broth to keep it moist and creamy.
Are there any substitutions for heavy cream?
You can use half-and-half or a mixture of milk and melted butter as a lighter alternative to heavy cream, though the sauce may be less rich.
What garnishes work best with steak tortellini?
Fresh parsley, grated Parmesan cheese, and cracked black pepper are excellent garnishes that enhance the flavor and presentation of the dish.
What tools are essential for making steak tortellini?
You’ll need a large skillet or cast-iron pan for searing, a medium pot for cooking tortellini, tongs for handling steak, and a wooden spoon for stirring the sauce.
Can I add vegetables to this dish?
Absolutely! Vegetables like spinach, mushrooms, or cherry tomatoes make great additions, adding color, flavor, and nutrition to the dish.