Introduction
This Garlic Steak & Cheese-Filled Tortellini Skillet is the ultimate weeknight indulgence—a rich, creamy, and comforting meal that comes together in one pan. Picture seared steak bites nestled in cheese tortellini, coated in a velvety garlic-Parmesan sauce, and finished with a touch of greens. It’s perfect for busy evenings when you want something homey yet elegant. A little twist on traditional pasta dishes, this skillet brings restaurant-quality flavor to your own kitchen.
Pro Tip
Before adding the steak back in, let the garlic-Parmesan sauce simmer for a minute on low heat—this helps it thicken slightly and cling beautifully to the tortellini and steak.
Serving Suggestions
- Crisp side salad – A simple greens salad with vinaigrette brings a refreshing counterpoint to the richness.
- Toasted garlic bread – Great for mopping up that creamy sauce.
- Light red or white wine – Try a Pinot Noir or Chardonnay to complement the garlic-steak flavors.
Variations
- Low-carb option – Replace tortellini with zucchini noodles or cauliflower gnocchi.
- Spicy kick – Add red pepper flakes or a dash of hot sauce to the sauce for heat.
- Vegetarian twist – Skip the steak and add sautéed mushrooms or crispy tofu for a meat-free version.
- Herbed upgrade – Stir in fresh thyme or rosemary instead of parsley for an aromatic depth.
Equipment Needed
- Large skillet – For searing steak and combining all components in one pan.
- Saucepan – While optional, used to cook tortellini if your skillet isn’t big enough.
- Slotted spoon or tongs – Essential for safely handling steak pieces in the skillet.
- Whisk or spoon – For stirring the creamy sauce smooth.
Tips for Success
- Pat steaks dry before cooking to ensure a perfect brown crust.
- Do not overcrowd the pan—cook steak in batches so it sears properly.
- Use freshly grated Parmesan for a smoother sauce and better flavor.
- Reserve pasta water before draining to thin the sauce if needed.
- Add spinach at the end so it wilts just right without losing its bright color.
Why You’ll Love This Recipe
This dish delivers the best of both worlds—succulent steak and creamy, cheesy tortellini—all in one skillet for minimal cleanup and maximum flavor. It transforms simple ingredients into a satisfying, gourmet-feeling meal you’ll happily make again and again.
Recipe Card
Ingredients
- For Steak:
- 1 lb sirloin or ribeye, cut into bite–sized pieces
- Salt, black pepper, 1 tablespoon olive oil
- For Creamy Sauce:
- 2 tablespoon butter, 4 cloves garlic (minced), 1 tablespoon butter
- 1 cup heavy cream, ½ cup chicken broth, ¾ cup grated Parmesan
- Salt, pepper, optional red pepper flakes
- For Tortellini:
- 18 oz refrigerated cheese tortellini, 1 cup baby spinach (optional)
- Garnish: fresh chopped parsley or basil
Steps
- Cook tortellini per package. Drain (reserve ½ cup pasta water) and set aside.
- In a large skillet, heat olive oil over high-med. Season steak pieces with salt and pepper, sear 2–3 mins/side until browned. Remove and set aside.
- Reduce heat to medium. Add butter and garlic to skillet, sauté ~1 minute.
- Pour in chicken broth to deglaze, then stir in heavy cream.
- Add Parmesan, stir until melted and smooth. Season with salt, pepper, and red pepper flakes.
- Return steak to skillet, stir in optional spinach, then toss in cooked tortellini. Simmer 1–2 minutes.
- Garnish with parsley or basil and serve hot!
Nutrition Table (Estimated per serving, 4 servings total)
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Protein | 40g |
| Carbs | 45g |
| Fat | 30g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 800mg |
FAQ
1. Can I use frozen tortellini?
Yes—just cook according to package instructions; timing might vary slightly.
2. Can I make this ahead?
Partially: cook steak and tortellini, store separately. Reheat and finish sauce when ready to serve.
3. How to reheat leftovers?
Gently warm in a skillet with a splash of cream or broth to keep everything creamy.
4. Can I freeze leftovers?
Freezing is possible but sauce may separate; reheat slowly and whisk in fresh cream.
5. What sauté tip helps prevent garlic burn?
Keep garlic moving in the skillet—toss constantly and don't let it sit directly on hot metal.
