Garlic Steak Tortellini (Print Version)
Tender seared steak and cheese tortellini in a rich garlic cream sauce with Parmesan.
# What You'll Need:
→ Meats
01 - 12 ounces sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 ounces refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tablespoons finely chopped shallots
→ Dairy & Fats
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tablespoons chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until tender. Drain through a strainer and set aside.
02 - Pat the steak pieces dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer and sear for 2 to 3 minutes per side until deeply browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside on a plate.
03 - Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted and foaming, sauté the chopped shallots and minced garlic, stirring frequently, until fragrant and softened, about 1 minute.
04 - Pour in the heavy cream, stirring well to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Stir the grated Parmesan cheese into the simmering cream sauce, continuing to stir until fully melted and the sauce is smooth and glossy.
06 - Return the cooked tortellini and seared steak pieces to the skillet. Toss gently to coat everything evenly in the garlic cream sauce. Cook for 1 to 2 minutes until heated through. Sprinkle with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The garlic cream sauce clings to every fold of the tortellini like it was always meant to be there, making each bite feel indulgent without much effort.
- It comes together fast enough for a weeknight but feels fancy enough for company, which is a rare and beautiful combination.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, and you will miss out on that gorgeous brown crust that makes this dish special.
- The sauce continues to thicken off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
- Let the steak rest for a couple of minutes after searing before returning it to the pan so the juices redistribute instead of running out.
- Grate the Parmesan off the block with a microplane for the silkiest melt, and always add it off the direct heat to prevent graininess.