Garlic Steak & Cheese-Filled Tortellini Skillet Bliss Recipe
A rich and comforting skillet dish featuring tender seared sirloin steak cubes combined with creamy cheese-filled tortellini, all coated in a luscious garlic Parmesan cream sauce. This quick one-pan meal is perfect for a satisfying dinner with a perfect balance of savory steak, tender pasta, and flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Steak and Seasoning
- 1 lb Sirloin or Ribeye Steak, cubed (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
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Pasta
- 12 oz Cheese-Filled Tortellini (can exchange with ravioli or other stuffed pasta)
- ¼ cup Reserved Pasta Water
Sauce
- 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)
- ½ cup Grated Parmesan Cheese (freshly grated preferred for better melting)
- 1 tsp Italian Seasoning (can be substituted with dried oregano or basil)
- ½ tsp Crushed Red Pepper Flakes (omit for a milder dish)
Garnish
- 1 tbsp Fresh Chopped Parsley (can swap with basil or omit)
- Extra Parmesan Cheese for serving
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to package instructions, about 3–5 minutes. Reserve ¼ cup of the pasta water, then drain the tortellini and set aside.
- Prepare the Steak: While the tortellini cooks, pat the steak dry with paper towels. Toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to coat evenly.
- Sear the Steak: Heat a cast iron skillet over medium-high heat. Add the seasoned steak cubes in a single layer and sear for 2–3 minutes per side until browned. Remove the steak from the skillet and let it rest.
- Sauté Garlic: Lower the skillet heat to medium and add the unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Make the Sauce: Pour in the heavy cream and stir in grated Parmesan cheese, Italian seasoning, and the reserved pasta water. Let the sauce simmer gently for 3–5 minutes, allowing it to thicken and the cheese to melt.
- Combine Tortellini with Sauce: Add the drained tortellini to the skillet, stirring to coat the pasta thoroughly in the creamy sauce. Let it simmer for another minute to meld flavors.
- Return Steak to Skillet: Add the seared steak back into the skillet along with any accumulated juices. Stir gently to combine everything and warm through for 1–2 minutes.
- Garnish and Serve: Sprinkle fresh chopped parsley and extra Parmesan cheese over the skillet dish. Serve immediately while hot for best flavor and texture.
Notes
- You can substitute the steak with grilled chicken, shrimp, or seared tofu to suit dietary preferences.
- Use freshly grated Parmesan cheese for better melting and flavor in the sauce.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level or omit for a mild flavor.
- Reserved pasta water is essential to adjust the sauce consistency and help it adhere to the pasta.
- For a lighter version, replace heavy cream with half-and-half or a plant-based cream alternative.
- Cast iron skillet is preferred for even heat distribution and better searing of the steak.
Keywords: Garlic steak, cheese tortellini, creamy pasta skillet, easy dinner recipe, one-pan meal, Parmesan cream sauce
