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Garlic Steak & Cheese Tortellini Skillet – Comfort in One Hearty Dish!

Garlic Steak & Cheese Tortellini Skillet

This one-pan meal features seared steak bites and cheese-filled tortellini tossed in a velvety garlic-Parmesan cream sauce.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak cut into bite sized pieces
  • 18 oz refrigerated cheese tortellini
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup grated Parmesan cheese
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 cup baby spinach optional
  • Salt
  • Black pepper
  • Red pepper flakes optional
  • Fresh chopped parsley or basil for garnish

Equipment

  • Large Skillet
  • Saucepan
  • Slotted spoon or tongs
  • Whisk or spoon

Method
 

  1. Cook the cheese tortellini in a saucepan according to the package directions.
  2. Drain the tortellini while reserving half a cup of the pasta water and set aside.
  3. Heat the olive oil in a large skillet over medium high heat.
  4. Season the steak pieces with salt and pepper and sear them in the skillet for two to three minutes per side until browned.
  5. Remove the browned steak pieces from the skillet using a slotted spoon and set them aside.
  6. Reduce the skillet heat to medium and add the butter and minced garlic.
  7. Sauté the garlic for about one minute being careful not to let it burn.
  8. Pour the chicken broth into the skillet to deglaze the pan and then stir in the heavy cream.
  9. Add the grated Parmesan cheese and stir until the sauce is melted and smooth.
  10. Season the sauce with salt pepper and optional red pepper flakes to taste.
  11. Return the seared steak bites to the skillet.
  12. Stir in the optional baby spinach until it begins to wilt.
  13. Toss the cooked tortellini into the skillet and simmer everything together for one to two minutes.
  14. Garnish the dish with fresh parsley or basil and serve while hot.

Notes

Pat the steak pieces dry with a paper towel before searing to help achieve a perfect brown crust.
Cook the steak in batches if necessary to avoid overcrowding the pan which can cause the meat to steam instead of sear.
Use freshly grated Parmesan cheese rather than the bottled kind for a much smoother sauce consistency.
If the sauce becomes too thick during simmering use a small amount of the reserved pasta water to thin it out.
Add the spinach at the very end of cooking so that it wilts perfectly without losing its bright green color.