Garlic Steak Tortellini Skillet (Creamy Parmesan)
This Garlic Steak Tortellini is a fast, comforting skillet dinner made with juicy steak bites, cheesy tortellini, and a smooth parmesan garlic cream sauce. It is weeknight-friendly, rich without being fussy, and finished with black pepper, parsley, and optional red pepper flakes.
Equipment
- 12-inch skillet
- Large pot
- Colander
- Tongs or Spatula
- Cheese grater or microplane
- Measuring cups and spoons
- Instant read thermometer (optional)
Ingredients
Tortellini
- 20 oz Refrigerated cheese tortellini About 567 g. Frozen tortellini also works, cook a little longer per package directions.
Steak Bites
- 1 lb Sirloin or ribeye steak, cut into 1-inch pieces About 454 g. Pat dry for better browning.
- 1 tsp Kosher salt About 5 g, plus more to taste.
- 1 tsp Garlic powder About 3 g.
- 1 tsp Smoked paprika About 2 g.
- 1/2 tsp Black pepper About 1 g, plus more for serving.
Creamy Garlic Parmesan Sauce
- 2 tbsp Olive oil About 30 mL.
- 4 tbsp Unsalted butter About 57 g.
- 5 cloves Garlic, minced Adjust to taste.
- 1 cup Heavy cream About 240 mL.
- 3/4 cup Whole milk About 180 mL.
- 1 1/4 cups Parmesan cheese, freshly grated About 110 to 130 g. Freshly grated melts smoother than pre-shredded.
Optional Finish
- Chopped parsley For freshness and color.
- Red pepper flakes Optional heat.
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to the package directions (often 3 to 5 minutes for refrigerated) until just tender. Reserve about 1/2 cup (120 mL) pasta water, then drain.
- Season the steak: Pat steak pieces dry. Season with salt, garlic powder, smoked paprika, and black pepper.
- Sear the steak bites: Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add steak in a single layer and sear 3 to 5 minutes total, turning occasionally, until deeply browned. Transfer steak to a plate and let it rest for 5 minutes.
- Make the garlic butter base: Reduce heat to medium. Add butter to the same skillet. When melted, add minced garlic and cook about 1 minute, stirring, until fragrant (do not let it burn).
- Simmer the cream sauce: Add heavy cream and whole milk. Bring to a gentle simmer and cook 3 to 4 minutes, stirring often, until slightly thickened.
- Melt in the Parmesan: Reduce heat to low. Add Parmesan gradually, stirring until smooth before adding more. If the sauce gets too thick, loosen it with a splash of reserved pasta water or a little milk.
- Combine and finish: Add tortellini to the skillet and toss to coat. Add the rested steak (plus any juices) and toss gently for about 2 minutes, just until warmed through. Top with parsley, extra black pepper, and red pepper flakes if desired. Serve immediately.
Notes
Halal and family-friendly: This recipe contains no pork and no alcohol. If you want extra flavor from the browned bits, deglaze with a splash of broth plus a squeeze of lemon or a tiny splash of apple cider vinegar.
Best results: Do not crowd the pan when searing. Brown the steak in batches if needed so you get a crust instead of steaming.
Sauce troubleshooting: Keep the sauce at a gentle simmer and lower the heat before adding cheese. Freshly grated Parmesan melts smoother than pre-shredded.
Make it your own: Stir in baby spinach at the end for a quick veggie boost, or sauté mushrooms after searing the steak.
Nutrition Facts (estimated, per serving):
•Calories: 680
•Carbohydrates: 48 g
•Protein: 36 g
•Fat: 38 g
•Saturated Fat: 19 g
•Cholesterol: 125 mg
•Sodium: 850 mg
•Potassium: 620 mg
•Fiber: 2 g
•Sugar: 5 g
•Vitamin A: 900 IU
•Vitamin C: 3 mg
•Calcium: 420 mg
•Iron: 4 mg
•Carbohydrates: 48 g
•Protein: 36 g
•Fat: 38 g
•Saturated Fat: 19 g
•Cholesterol: 125 mg
•Sodium: 850 mg
•Potassium: 620 mg
•Fiber: 2 g
•Sugar: 5 g
•Vitamin A: 900 IU
•Vitamin C: 3 mg
•Calcium: 420 mg
•Iron: 4 mg