Why Make This Recipe
Garlic Steak & Cheese-Filled Tortellini Skillet is a delicious and hearty one-pan meal that brings together the rich flavors of steak and the creamy goodness of cheese tortellini. It’s quick to prepare, making it perfect for busy weeknights or a cozy weekend dinner. With just a few simple ingredients, you can create a meal that feels special yet is easy enough for anyone to make at home.
How to Make Garlic Steak & Cheese-Filled Tortellini Skillet
Ingredients:
- 1 pound sirloin or ribeye steak, cubed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 12 ounces cheese-filled tortellini
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 0.25 cup pasta water
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon fresh chopped parsley
- Optional: extra grated parmesan for garnish
Directions:
- Bring a pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve ¼ cup of pasta water before draining.
- Pat steak cubes dry and place them in a bowl. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a cast iron skillet over medium-high heat. Sear steak cubes for 2–3 minutes per side. Remove them from the skillet and let rest.
- Reduce skillet heat to medium. Add butter and garlic, cooking until fragrant (about 30 seconds).
- Stir in the heavy cream, parmesan cheese, Italian seasoning, red pepper flakes, and reserved pasta water. Simmer for 3–5 minutes until slightly thickened.
- Add tortellini to the skillet and stir to coat in the sauce.
- Return the steak and its juices to the pan. Stir gently to combine and warm through.
- Garnish with fresh parsley and more parmesan if desired. Serve hot.
How to Serve Garlic Steak & Cheese-Filled Tortellini Skillet
This dish is best served hot right out of the skillet. Pair it with a simple green salad or garlic bread for a complete meal. It also makes for a delicious lunch the next day!
How to Store Garlic Steak & Cheese-Filled Tortellini Skillet
If you have leftovers, let the skillet cool down before transferring the dish to an airtight container. Store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of cream or water to loosen up the sauce.
Tips to Make Garlic Steak & Cheese-Filled Tortellini Skillet
- Make sure not to overcrowd the skillet when searing the steak, as this can prevent a nice crust from forming.
- For extra flavor, let the steak marinate in the seasoning for about 30 minutes before cooking.
- If you like more heat, add extra crushed red pepper flakes or a dash of hot sauce to the sauce.
Variation
You can substitute the steak with chicken breast, shrimp, or even a plant-based protein for a different twist. Swap the cheese tortellini for spinach or mushroom tortellini for a new flavor profile.
FAQs
Can I use frozen tortellini for this recipe?
Yes, you can use frozen tortellini. Just cook it according to the package instructions, making sure to adjust the time as needed.
Can I make this dish ahead of time?
While it’s best to enjoy it fresh, you can prepare the individual components ahead of time and combine them when ready to serve.
Is there a vegetarian option for this skillet?
Sure! Substitute the steak with mushrooms or a meat alternative, and use vegetable broth instead of chicken broth in the sauce.
Garlic Steak & Cheese-Filled Tortellini Skillet
Ingredients
For the Steak
- 1 pound sirloin or ribeye steak, cubed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
For the Tortellini & Sauce
- 12 ounces cheese-filled tortellini
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 0.25 cup pasta water reserved from cooking tortellini
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon fresh chopped parsley for garnish
- Optional: extra grated parmesan for garnish
Instructions
Cooking the Tortellini
- Bring a pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve ¼ cup of pasta water before draining.
Preparing the Steak
- Pat steak cubes dry and place them in a bowl. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a cast iron skillet over medium-high heat. Sear steak cubes for 2–3 minutes per side. Remove them from the skillet and let rest.
Making the Sauce
- Reduce skillet heat to medium. Add butter and garlic, cooking until fragrant (about 30 seconds).
- Stir in the heavy cream, parmesan cheese, Italian seasoning, red pepper flakes, and reserved pasta water. Simmer for 3–5 minutes until slightly thickened.
Combining Ingredients
- Add tortellini to the skillet and stir to coat in the sauce.
- Return the steak and its juices to the pan. Stir gently to combine and warm through.
- Garnish with fresh parsley and more parmesan if desired. Serve hot.