Garlic Steak Tortellini Recipe

Ever have one of those days where you crave something downright delicious but your energy for cooking is on empty? I feel you. That’s exactly why this Garlic Steak Tortellini recipe is my kitchen’s secret weapon. It feels fancy enough for a date night but comes together with such ease that it’s a total win for a busy Tuesday. The combination of juicy, garlicky steak and cheesy tortellini tossed in a rich, savory sauce is pure comfort in a bowl. It’s the kind of meal that makes everyone at the table think you slaved for hours, and I promise I won’t tell them your secret if you don’t .

Table of Contents

Table of Contents

Why You’ll Love This Garlic Steak Tortellini

This dish isn’t just about ticking the “dinner is done” box. It’s about creating a moment of pure satisfaction. Here’s why it’s about to become a regular in your rotation:

Crowd-Pleaser Power:/strong> With tender steak and pillowy pasta, it’s a hit with both kids and adults.

One-Pan Wonder (Mostly):/strong> We’re minimizing the cleanup by cooking the steak and sauce right in the same skillet. Less mess, more happiness.

Endlessly Customizable:/strong> Not a fan of spinach? Swap in kale. Want a kick? Add a pinch of red pepper flakes. This recipe is your canvas.

Gathering Your Ingredients

Here’s what you’ll need to whip up this cozy masterpiece. The beauty is in the simplicity

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• 1 lb sirloin steak, cut into 1-inch pieces
• 1 (20 oz) package refrigerated cheese tortellini
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 tsp Italian seasoning
• Salt and black pepper to taste

How to Make Garlic Steak Tortellini

Follow these simple steps for a foolproof dinner. You’ve got this!

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain and set aside.
2. Sear the Steak: While the pasta cooks, pat the steak pieces dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until nicely browned and cooked to your liking. Remove the steak from the skillet and set aside.
3. Create the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the beef broth to deglaze the pan, scraping up all those delicious browned bits from the steak.
4. Bring It All Together: Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 2-3 minutes until it starts to thicken slightly. Add the fresh spinach and cook until it wilts, about 1-2 minutes.
5. Combine and Serve: Return the cooked steak and any accumulated juices to the skillet. Add the drained tortellini and toss everything together until it’s lovingly coated in that creamy garlic sauce. Taste and adjust seasoning if needed. Serve immediately!

Helpful Tips for the Best Results

A few little tricks from my kitchen to yours to make sure your dish is perfect:

• Don’t Crowd the Pan: When searing the steak, make sure the pieces aren’t crammed together. Cook in two batches if needed to get a good, caramelized sear instead of steaming the meat.
• Quality of Steak Matters: Using a good cut like sirloin ensures tenderness. For an even more tender bite, you can use flank steak or ribeye, just be sure to slice it against the grain.
• Fresh is Best (for Garlic): I highly recommend using fresh minced garlic over the jarred kind for the most vibrant flavor. It really makes a difference!
• Sauce Too Thin? If you prefer a thicker sauce, let it simmer for a few extra minutes. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it in.

Serving Suggestions

This Garlic Steak Tortellini is a hearty meal all on its own, but I love to round it out with a simple side. A crisp Easy Caesar Salad or some warm, crusty garlic bread for dipping into that incredible sauce is never a bad idea. It’s also fantastic paired with some simple Roasted Asparagus for a pop of green.

Answers to Your Questions

Can I use a different type of pasta?

Absolutely! While cheese tortellini is our star here, you can easily substitute it with fettuccine, penne, or any pasta shape you have on hand. The creamy garlic sauce clings beautifully to almost anything.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet on the stove, adding a splash of broth or cream to loosen the sauce up again.

Can I make this recipe ahead of time?

You can prep components ahead to save time! Cook the steak and store it separately. You can also make the sauce a day in advance. When you’re ready to eat, just cook the tortellini fresh and gently reheat the steak and sauce before combining everything.

What’s the best way to get a perfect sear on the steak?

The key is a hot pan and dry steak. Make sure your skillet is nice and hot before adding the oil and steak. Also, pat the steak pieces thoroughly dry with a paper towel before seasoning—this prevents steaming and promotes that beautiful, flavorful crust. For more tips, Serious Eats has a great guide on searing meat.

Nutrition Information

(Approximate values per serving)

• Calories: 680
• Carbohydrates: 45g
• Protein: 35g
• Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 850mg

So there you have it—a restaurant-quality Garlic Steak Tortellini that’s deceptively simple to make. It’s the perfect answer to those “what’s for dinner” blues. I hope this recipe brings as much joy and happy, full bellies to your home as it has to mine. If you’re looking for another quick and satisfying pasta dish, you have to try my Creamy Chicken and Broccoli Pasta next!. Happy cooking