If you love rich, comforting meals that feel like a warm hug on a plate, then you are going to fall head over heels for this Buttery Steak Tortellini. This recipe brings together tender seared beef chunks, silky cheese-filled tortellini, and a luscious Parmesan cream sauce all bathed in fragrant garlic butter. Every bite bursts with layers of buttery, savory goodness that will have you coming back for seconds – trust me, it quickly became one of my all-time favorites. It’s a meal that feels special but comes together with simple ingredients and straightforward steps, perfect for a weeknight dinner or whenever you want to indulge in something decadent without fuss.

Buttery Steak Tortellini Recipe - Recipe Image

Ingredients You’ll Need

The magic of Buttery Steak Tortellini lies in its carefully chosen, yet humble ingredients. Each one plays an essential role: the beef adds deep, meaty flavor and satisfying bite; the tortellini brings creamy cheese inside silky pasta pockets; fresh garlic and butter build the aromatic base; and the heavy cream plus freshly grated Parmesan create a sauce so velvety it just melts in your mouth.

Beef chunks (1½ lbs): Choosing sirloin or ribeye gives you tender meat with great marbling for flavor.
Butter (5 tablespoons total): This is the luscious foundation that brings everything together with richness and richness.
Garlic cloves (3, crushed): Garlic infuses the butter with aromatic warmth that makes the dish unforgettable.
Cheese-filled tortellini (20 oz pack): Grab these refrigerated for the best texture and cheesy centers.
Heavy cream (2 cups): This gives the sauce a luxurious thickness and silky mouthfeel.
Parmesan cheese (1½ cups, grated): Freshly grated Parmesan provides sharp, nutty notes that elevate the sauce.
Salt: To enhance and balance every other flavor beautifully.
Black pepper: Adds just the right amount of gentle heat and depth.

How to Make Buttery Steak Tortellini

Step 1: Prepare the Pasta

Bring a large pot of salted water to a lively boil. Add your cheese-filled tortellini and cook according to package instructions, usually about 7 to 9 minutes for refrigerated varieties. Stir occasionally so the pasta doesn’t stick together. Once cooked to tender perfection, carefully drain and toss them lightly with a splash of olive oil. This step ensures they stay separate and ready to soak up that glorious sauce.

Step 2: Cook the Beef Chunks

While the tortellini bubbles away, heat a large skillet over medium-high heat and melt 3 tablespoons of butter. Toss in the crushed garlic, cooking just until fragrant, about 30 seconds—a step that releases the garlic’s lovely nuttiness into the butter. Add your beef chunks in a single layer, searing without crowding to get a beautiful brown crust. Cook each side 2 to 3 minutes for that perfect balance between tender inside and savory sear outside. Season with salt and pepper as they brown. Remove the cooked beef but keep the delicious garlic butter in the pan—it’s flavor gold.

Step 3: Make the Creamy Sauce

In the same skillet, add the remaining 2 tablespoons of butter over medium heat. Once melted, pour in the heavy cream and gently warm until it begins to bubble lightly. Stir often to keep the cream smooth and prevent scorching. Gradually add the freshly grated Parmesan cheese while stirring constantly until it fully melts and the sauce thickens into a dreamy, creamy texture. Finish seasoning with salt and black pepper, and let it bubble softly for 5 to 7 minutes so every bite tastes rich and luscious.

Step 4: Combine Tortellini and Sauce

Fold your cooked tortellini into the velvety Parmesan cream sauce with gentle care, ensuring each piece is lovingly coated. Let them mingle together for a minute or two over low heat—the kind of quiet moment that lets those flavors in the Buttery Steak Tortellini really come together in perfect harmony.

Step 5: Serve with Steak on Top

Plate the sauced tortellini onto warm dishes and nestle the garlicky, butter-kissed beef chunks right on top. Don’t forget to drizzle any leftover buttery sauce from the pan over everything—that extra touch makes this dish irresistibly decadent. If you like, sprinkle chopped parsley or a little more Parmesan for a fresh, colorful finish before digging in.

How to Serve Buttery Steak Tortellini

Garnishes

Simple garnishes like chopped fresh parsley add a pop of green and brighten every bite visually and flavor-wise. Grated extra Parmesan on top delivers an additional punch of umami and creaminess. For a touch of freshness, a squeeze of lemon or a few red pepper flakes work beautifully, adding dimension without stealing the spotlight from the buttery sauce.

Side Dishes

Since Buttery Steak Tortellini is rich and satisfying, pairing it with crisp, light sides balances the meal perfectly. A green salad with a tangy vinaigrette or roasted vegetables offer refreshing contrasts. Garlic bread or a crusty baguette is brilliant for scooping up every last bit of creamy sauce.

Creative Ways to Present

If you want to wow guests, serve the Buttery Steak Tortellini family-style in a shallow, rustic bowl so everyone can help themselves to that glorious sauce. You could also plate individual portions smartly garnished with microgreens or edible flowers for an elegant dinner party vibe. Wrapping the steak in ribbons of fresh basil or topping the dish with a drizzle of good olive oil can elevate its look and aroma.

Make Ahead and Storage

Storing Leftovers

Any leftovers of Buttery Steak Tortellini should be cooled completely and stored in an airtight container in the fridge. This dish keeps well for 2 to 3 days, making it a great option for next-day lunches or easy dinners.

Freezing

This recipe freezes best before combining the pasta with the sauce to avoid texture changes. Freeze beef and sauce separately in airtight containers for up to 2 months. To enjoy later, thaw overnight in the fridge and gently reheat them together to bring that buttery richness back to life.

Reheating

For the best results, reheat on the stovetop over low heat, stirring often to prevent the sauce from separating. Add a splash of cream or milk if it thickens too much. Microwaving works in a pinch, but low and slow on the burner will bring back that fresh-from-the-kitchen taste.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While sirloin or ribeye are ideal for their tenderness and flavor, you can use other cuts like flank or chuck, just be mindful to cook them to your desired tenderness and adjust cooking times accordingly.

Is it okay to use frozen tortellini instead of fresh?

Definitely. Frozen tortellini works just fine—just follow the package instructions for cooking times. Fresh or refrigerated tortellini tends to cook quicker and has a slightly softer texture, but both taste wonderful in this dish.

Can I substitute heavy cream with a lighter option?

You can try half-and-half or whole milk, but the sauce won’t be as rich or thick. To maintain creaminess, you might need to add a bit of flour or cornstarch to thicken the sauce.

How do I make the beef extra tender?

For tender beef chunks, avoid overcrowding the pan so the meat sears instead of steams. Cooking it medium-rare to medium keeps it juicy and soft. Letting the meat rest a few minutes after cooking also helps retain juices.

Can I add vegetables to this dish?

Of course! Sautéed mushrooms, spinach, or sun-dried tomatoes complement the flavors beautifully. Just add them in when making the sauce so they get coated and warmed through.

Final Thoughts

Every time I make this Buttery Steak Tortellini, it feels like a little celebration of comfort food at its finest. The marriage of tender steak, cheesy pasta, and that insanely buttery cream sauce is truly something to savor. Give this recipe a try the next time you want a meal that’s both elegant and downright satisfying. I promise, it will quickly climb to the top of your favorite dishes to cook again and again.

Buttery Steak Tortellini Recipe

★★★★★

5.1 from 27 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

Buttery Steak Tortellini is a rich, creamy pasta dish featuring tender seared beef chunks and cheese-filled tortellini tossed in a luscious Parmesan cream sauce. This comforting recipe combines succulent sirloin or ribeye beef with a garlic-infused butter sauce and velvety heavy cream, making it a perfect indulgent meal for special dinners or cozy nights in.

Instructions

Prepare the Pasta: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, typically 7-9 minutes. Stir occasionally to prevent sticking. Drain and toss with a splash of olive oil to keep pasta from clumping.
Cook the Beef Chunks: Heat 3 tablespoons butter in a large skillet over medium-high heat. Add crushed garlic and sauté for about 30 seconds until fragrant. Add beef chunks in a single layer without crowding the pan. Sear each side for 2-3 minutes until nicely browned but still slightly pink inside for tenderness. Season with salt and pepper. Remove beef and set aside, leaving the garlic butter in the pan.
Make Your Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Pour in heavy cream and heat until it begins to lightly bubble, stirring frequently to prevent burning. Gradually add grated Parmesan cheese and stir until melted and the sauce thickens. Season with salt and pepper to taste. Let simmer gently for 5-7 minutes, stirring occasionally.
Mix Everything Together: Add the cooked tortellini into the creamy Parmesan sauce. Gently fold to coat all pasta pieces evenly with the sauce. Let the mixture sit for 1-2 minutes to blend flavors.
Serve It Up: Plate the creamy tortellini and top with the garlicky beef chunks. Drizzle any remaining butter sauce from the pan over the dish. Optionally, garnish with chopped parsley or extra Parmesan cheese before serving. Enjoy warm.

Notes

Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
Do not overcrowd the pan when searing beef to achieve a nice crust rather than steaming.
Keeps the beef slightly pink inside to ensure tenderness and juiciness.
Adding a splash of olive oil to drained pasta prevents sticking while preparing the sauce.
This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Searing, Boiling, Simmering
Cuisine: Italian-inspired