Garlic Steak Tortellini

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Garlic Steak Tortellini is my go to dinner for those nights when I want something cozy, filling, and a little bit impressive without putting in “impressive” effort. You know the kind of day where you are hungry now, the sink has dishes in it, and you still want real food that tastes like you planned ahead. This is that meal. It is garlicky, cheesy, and the steak makes it feel like a treat. Plus, tortellini is basically a shortcut to happiness because it cooks fast and always feels special.

How to Prepare Garlic Parmesan Steak Tortellini

I make this when I want a restaurant vibe at home, but I also want to be in sweatpants. The key is cooking the steak quickly, then building a simple garlic Parmesan sauce in the same pan so you keep all those good browned bits.

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this Garlic Steak Tortellini is a keeper: big on flavor with no weird tricks. Garlic Steak Tortellini is my go to dinner for those nights when I want something cozy, filling, and a little bit impressive without putting in “impressive”…

Cuts Food

What you will need

• Steak, about 1 to 1.5 pounds (sirloin, ribeye, or strip all work)
• Cheese tortellini, refrigerated or frozen (about 18 to 20 ounces)
• Butter, 2 tablespoons
• Olive oil, 1 tablespoon
• Garlic, 5 to 7 cloves, minced (yes, really)
• Heavy cream, 1 cup (or half and half if you need lighter)
• Parmesan, 1 to 1.5 cups, freshly grated if possible
• Salt and black pepper
• Italian seasoning (optional, but nice)
• Fresh parsley or basil (optional for topping)

If you love this flavor combo, you would probably also like this skillet style dinner I make on spicy nights. It is different but the comfort level is the same: one pot spicy garlic butter chicken tortellini.

Step by step (this is the exact order I use)

1) Start the tortellini water first. Salt the water like you mean it. Cook tortellini according to the package, then drain. Save about 1 cup of the pasta water just in case your sauce needs loosening.

2) While the water heats, pat the steak dry and season it well with salt and pepper. If your steak is thick, let it sit at room temp for 10 to 15 minutes so it cooks more evenly.

3) Heat a large skillet over medium high heat. Add olive oil. When it is hot, sear the steak for about 3 to 5 minutes per side depending on thickness. You want a good crust. Then move steak to a plate and let it rest.

4) Turn heat down to medium. Add butter to the same skillet. Add the garlic and stir for about 30 seconds to 1 minute. Do not walk away. Garlic can go from golden to bitter fast.

5) Pour in the cream and stir, scraping up the browned bits. Let it gently bubble for 2 to 3 minutes.

6) Add Parmesan a handful at a time, stirring until melted and smooth. If the sauce seems too thick, splash in some of that saved pasta water.

7) Slice the steak into strips or bite sized pieces. Add tortellini to the sauce, then add steak back in. Toss everything together just until warmed through.

8) Taste and adjust. Sometimes it needs a pinch more salt, more pepper, or even one more small handful of Parmesan because why not.

By the way, if you are a garlic cream sauce person in general, I have made a bunch of versions over time. This one is a solid reference point: easy steak with garlic cream sauce. It is not tortellini, but the flavor direction is very close.

Tips for Perfectly Cooked Tortellini

Tortellini is easy, but it can still go wrong in a few annoying ways. I have absolutely overcooked it while trying to “just finish the sauce,” and then you end up with soft little pillows that fall apart. Here is what I do now.

Stick to the package time. Refrigerated tortellini cooks fast, usually 3 to 5 minutes. Frozen can take a bit longer. Set a timer, because guessing is how you end up with mush.

Salt the water. Tortellini tastes way better when it is seasoned from the inside out. It should taste like the sea, or at least like you did not forget it.

Do not rinse it. Rinsing cools it down and washes off starch that helps sauce cling. Just drain and go straight into the sauce.

Save pasta water. That starchy water is the easiest fix if your sauce gets too thick. I use a small splash at a time until it looks silky.

And if you are in the mood for a cozy pasta situation on another day, this one is such a comfort dinner and it is great for leftovers: spinach tortellini soup.

Serving Suggestions for Garlic Parmesan Steak Tortellini

This is a rich meal, so I like to serve it with something that feels fresh or crunchy on the side. Also, if you are cooking for other people, the sides make it look like a whole spread, even if the main dish took most of your energy.

• Simple salad with lemony dressing (it cuts the creamy sauce nicely)
• Roasted broccoli or green beans with a little salt and garlic
• Garlic bread if you want maximum comfort
• Extra Parmesan and chopped parsley on top for that finished look
• Red pepper flakes at the table for anyone who likes heat

If you do want garlic bread, I am not judging. I have made this quick one when I am in a hurry and it hits the spot: air fryer cheesy garlic bread.

“I made this for my husband after a long week and he literally said it tasted like a steakhouse pasta. The leftovers were even better the next day.”

Also, quick note for planning: Garlic Steak Tortellini reheats well if you add a splash of milk or cream and warm it gently. The sauce thickens in the fridge, so it just needs a little help to get creamy again.

Common Mistakes to Avoid When Cooking Tortellini

Let me save you from the little mistakes that can make this dinner go from amazing to “meh.” None of these are hard to fix, but it is easier to avoid them in the first place.

Overcooking the tortellini. This is the big one. Tortellini should be tender, not falling apart. Timer, timer, timer.

Burning the garlic. Minced garlic cooks fast. Lower the heat and stir. If it starts turning too dark, pull the pan off the heat for a few seconds.

Adding Parmesan too aggressively. If the sauce is boiling hard and you dump in cheese, it can clump or turn grainy. Keep it at a gentle simmer and add cheese slowly.

Slicing steak too soon. If you cut it immediately, juices run everywhere and it can feel dry. Let it rest a few minutes, then slice.

Overcrowding the pan. If the pan is packed, steak can steam instead of sear. If needed, sear in batches.

When I want steak that stays super juicy without fuss, I sometimes do bite sized pieces instead. This is a great example of that style: garlic butter beef bites. Different meal, same “quick steak satisfaction.”

Variations on Garlic Parmesan Steak Tortellini

The base idea is creamy garlic Parmesan sauce plus tortellini plus steak. Once you have that down, you can tweak it a bunch of ways depending on what you have in the fridge.

Add veggies: Toss in baby spinach at the end until it wilts, or add sautéed mushrooms. Mushrooms especially make it feel extra hearty.

Make it spicy: Red pepper flakes in the garlic butter step, or a small spoon of Calabrian chili paste if you have it.

Swap the protein: Chicken, shrimp, or even leftover steak works great. If you love seafood with garlic, you might be into a pasta night like garlicky shrimp scampi with linguine on a different week.

Lighten the sauce: Use half and half and add a bit more pasta water to keep it silky. It will still taste rich, just slightly less heavy.

Cheese switch: Parmesan is classic, but a little Romano mixed in is really nice and salty.

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However you tweak it, the heart of Garlic Steak Tortellini is that creamy garlic sauce hugging the pasta and soaking into the steak. It is one of those meals that feels like comfort food but still has that “wow” factor when you put it on the table.

Common Questions

Can I use frozen tortellini?
Yes. Just cook it according to the package and be extra careful not to overcook. Frozen can go from perfect to too soft quickly.

What cut of steak is best?
Sirloin is my budget friendly choice. Ribeye is the most flavorful. Strip steak is a good middle ground. Just do not pick something super tough unless you are slicing it very thin.

How do I keep the sauce from getting grainy?
Keep the heat at a gentle simmer, not a rolling boil, and stir in Parmesan gradually. Also, grating your own cheese helps it melt smoother.

Can I make Garlic Steak Tortellini ahead of time?
You can prep parts of it. Cook the steak and store it, then make the sauce and tortellini closer to serving. If you fully make it ahead, reheat gently with a splash of cream or milk.

How long do leftovers last?
Usually 3 days in the fridge in a sealed container. Reheat low and slow so the sauce stays creamy.

A cozy dinner you will want on repeat

If you have been craving a comforting pasta dinner that still feels like a real meal, Garlic Steak Tortellini is the one I keep coming back to. Sear the steak, keep an eye on the garlic, and let the Parmesan melt into a smooth sauce, and you are basically set. It is also flexible, so you can add veggies, spice, or swap proteins depending on your mood. If you want to compare similar ideas, check out Simple One Pot Garlic Parmesan Steak and Tortellini Skillet and Garlic Parmesan Steak Tortellini – Cooking in the Midwest for more inspiration. Now go make it, and do not forget the extra Parmesan on top.