Garlic Steak Tortellini (Printable Version)
Juicy steak bites and cheese tortellini in a velvety garlic cream sauce for a satisfying weeknight dinner.
# What You Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp 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 al dente. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces in a single layer without overcrowding. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the steak reaches desired doneness. Transfer to a plate and tent loosely with foil.
04 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt. Sauté the minced shallots and garlic, stirring constantly, until fragrant and softened, about 1 minute.
05 - Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
06 - Stir in the grated Parmesan cheese and continue stirring until fully melted and the sauce is smooth and silky.
07 - Return the cooked tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and heat through for 1 to 2 minutes.
08 - Sprinkle generously with chopped fresh parsley. Serve immediately while hot.
# Helpful Hints:
01 -
- The garlic cream sauce comes together in the same pan you sear the steak in, so every caramelized bit gets folded back into the finished dish.
- It tastes like something you would order at a neighborhood Italian restaurant but lands on your table in about thirty five minutes flat.
02 -
- Do not crowd the steak pieces in the skillet or they will steam instead of sear, and you will miss out on that deep caramelized flavor that makes the sauce sing.
- Let the cream simmer until it visibly thickens before adding the cheese, because patience at this stage is what separates a luxurious sauce from a watery one.
03 -
- Pat the steak pieces completely dry before seasoning and searing, because moisture is the enemy of a good crust and the crust is the soul of this entire dish.
- Reserve a splash of the tortellini cooking water before draining, as a little of that starchy liquid can loosen the sauce if it tightens up too much at the end.