Growing up, steak nights were always a big deal in my Italian-American household. My grandmother had this knack for turning any cut of meat into something mouthwateringly memorable. But what really stuck with me was her way of blending hearty ingredients with comforting pasta—especially on chilly evenings or warm summer Sundays when family gathered outdoors. One dish I’ve taken inspiration from and made my own is Garlic Steak Tortellini—a bold, buttery, cheesy pasta tossed with perfectly seared steak and infused with rich garlic flavor.
This recipe is a celebration of indulgence and balance: tender beef, pillowy tortellini, and a garlicky cream sauce that hits the sweet spot between cozy and crowd-pleasing. Best of all, it’s just as fitting for a summer dinner on the patio as it is for a winter night in.
Why You’ll Love This Garlic Steak Tortellini
This isn’t your typical weeknight pasta. Garlic Steak Tortellini delivers:
- Protein-packed satisfaction: Juicy, seared steak with just the right amount of crust.
- Silky garlic cream sauce: Made with garlic, parmesan, butter, and a hint of cream.
- Fast and flexible: Ready in under 40 minutes and easy to adapt with seasonal herbs or vegetables.
- A seasonal all-star: Works equally well with fresh summer tomatoes or roasted winter mushrooms.
Ingredients (Serves 6)
For the steak:
- 1½ pounds ribeye or sirloin steak
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika (optional, for extra depth)
For the tortellini:
- 20 oz refrigerated cheese tortellini
- Salt, for boiling water
For the garlic cream sauce:
- 4 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- ½ tsp salt (adjust to taste)
- Fresh cracked black pepper
- 2 cups fresh spinach or chopped arugula (optional, for balance)
- Fresh parsley or basil for garnish
Step-by-Step Instructions
1. Prepare the steak
Let the steak rest at room temperature for about 30 minutes. Pat dry with paper towels—this helps it sear beautifully.
Season generously with salt, pepper, garlic powder, and paprika on both sides.
In a large skillet or cast-iron pan, heat olive oil over medium-high heat. Sear the steak for about 4–5 minutes per side (depending on thickness) until it reaches your desired doneness. Use a thermometer (130°F for medium-rare, 140°F for medium).
Transfer to a plate, cover loosely with foil, and let it rest 10 minutes before slicing into thin strips or bite-sized cubes.
2. Cook the tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions—usually 3–5 minutes. Drain and set aside.
3. Make the garlic cream sauce
In the same skillet you used for the steak (no need to clean it—you want those browned bits!), melt butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in red pepper flakes if using.
Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, and black pepper. Stir until the sauce thickens slightly, about 3–4 minutes.
Toss in the spinach or arugula, if using, and cook until wilted.
4. Combine everything
Add the cooked tortellini to the sauce and stir to coat. Add sliced steak back into the pan and gently toss everything together.
Garnish with fresh herbs and extra Parmesan. Serve immediately with crusty bread or a simple green salad.
Tips for Perfect Garlic Steak Tortellini
- Choose the right cut: Ribeye adds richness, but sirloin is leaner and more budget-friendly.
- Don’t skip resting the meat: This ensures juicy steak that doesn’t dry out when sliced.
- Boost the sauce: Want more depth? Add a splash of white wine or a spoon of Dijon mustard to the sauce.
- Make it seasonal: In summer, toss in cherry tomatoes or grilled zucchini. In winter, try roasted mushrooms or sun-dried tomatoes.
Make-Ahead & Storage
This dish is best served fresh, but you can prep elements in advance:
- Steak: Sear, rest, and slice a day ahead. Store tightly sealed in the fridge.
- Tortellini: Boil and toss with a little olive oil to prevent sticking. Reheat in sauce.
- Sauce: Make same-day; reheat gently over low heat with a splash of cream.
Leftovers will keep for 2–3 days in the fridge. Reheat gently in a skillet over low heat.
Pairing Ideas
- Wine: A bold red like Cabernet Sauvignon or a creamy Chardonnay.
- Sides: Garlic bread, balsamic-roasted vegetables, or a crisp Caesar salad.
- Dessert: Lemon sorbet (summer) or warm chocolate lava cake (winter).
Reader’s Twist
Try mixing up the pasta! Swap cheese tortellini for spinach tortellini or mushroom ravioli for a deeper umami kick.
Final Thoughts
Garlic Steak Tortellini is the kind of recipe that brings people together. It’s rustic, rich, and just elevated enough to feel like a treat. Whether you’re cooking for a weeknight family meal or serving up a romantic dinner with a glass of wine, this dish delivers big flavor with minimal fuss.
Now it’s your turn—try this Garlic Steak Tortellini and make it your own. Share your variations or photos in the comments. Did you add mushrooms? Use chicken instead? Let me know—I’d love to hear how it turned out!