Introduction

This Garlic Steak & Cheese-Filled Tortellini Skillet is a comforting and flavorful meal that comes together quickly. Tender steak and cheesy tortellini bathed in a rich garlic cream sauce make for an irresistible dinner any night of the week.

A close-up of a black round pan filled with two main sections of food over a white marbled texture. The left side has a layer of yellow tortellini pasta, topped with a creamy white sauce mixed with green herbs and small bits of meat, sprinkled with black pepper. The right side shows thick pieces of cooked steak, browned on the outside with pink centers visible, also with some green herb garnish. The creamy sauce slightly covers the bottom of the pan under both the pasta and steak. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Sirloin or Ribeye Steak (Can substitute with grilled chicken, shrimp, or seared tofu.)
1 tbsp Olive Oil (Can be swapped with vegetable oil.)
Salt and Black Pepper (To taste.)
12 oz Cheese-Filled Tortellini (Can exchange with ravioli or other stuffed pasta.)
2 tbsp Unsalted Butter (If using salted butter, adjust salt accordingly.)
4 cloves Garlic (Minced.)
1 cup Heavy Cream (Can replace with half-and-half or plant-based alternatives.)
0.5 cup Grated Parmesan Cheese (Freshly grated preferred for better melting.)
0.25 cup Reserved Pasta Water (Important for adjusting sauce consistency.)
1 tsp Italian Seasoning (Can be substituted with dried oregano or basil.)
0.5 tsp Crushed Red Pepper Flakes (Omit for a milder dish.)
1 tbsp Fresh Chopped Parsley (For garnishing, can swap with basil or omit.)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to package instructions, usually 3–5 minutes. Reserve ¼ cup of pasta water, then drain and set tortellini aside.
Step 2: While the tortellini cooks, pat the steak dry with paper towels. Toss steak cubes with olive oil, salt, black pepper, and your preferred seasonings in a bowl.
Step 3: Heat a cast iron skillet over medium-high heat. Add the seasoned steak cubes in a single layer and sear for 2–3 minutes on each side until browned. Remove the steak and let it rest.
Step 4: Lower the heat to medium and add unsalted butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Pour in heavy cream and stir in grated Parmesan cheese, Italian seasoning, crushed red pepper flakes, and reserved pasta water. Simmer for 3–5 minutes until the sauce thickens and the cheese melts.
Step 6: Add the drained tortellini to the skillet and stir to coat with the sauce. Let it simmer for another minute to combine flavors.
Step 7: Return the seared steak with any accumulated juices to the skillet and stir gently to combine with tortellini and sauce. Warm for 1–2 minutes.
Step 8: Garnish with fresh chopped parsley and extra Parmesan cheese. Serve immediately for best flavor and texture.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a plant-based alternative.
Swap steak with grilled chicken, shrimp, or seared tofu for a different protein option.
Use fresh herbs like basil instead of parsley for a different aroma and flavor.
Omit crushed red pepper flakes if you prefer a milder dish.
Reserve some pasta water to adjust the sauce consistency perfectly when reheating or if it gets too thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream to loosen the sauce if needed. Avoid overheating to keep the steak tender and the sauce smooth.

How to Serve

A black pan filled with three sections of food: the top right has golden yellow tortellini with a smooth texture and light specks of black pepper; the top left contains pale creamy tortellini in a rich white sauce, sprinkled with fresh green herbs and black pepper; the bottom part shows browned beef cubes with a slightly charred look, topped with melted white cheese and green herbs. The pan rests on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just follow the cooking instructions on the package and adjust cooking time if needed.

How do I make this dish dairy-free?

Use a plant-based cream alternative and dairy-free cheese substitutes. Also, replace butter with olive oil or a dairy-free margarine.