Name: Garlic Steak Tortellini in Creamy House Sauce Bliss Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin); 1 tablespoon olive oil; 1 tablespoon butter; 3 large cloves garlic, finely minced; ½ teaspoon smoked paprika; ½ teaspoon onion powder; ¼–½ teaspoon salt (to taste); ½ teaspoon fresh-cracked black pepper; 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated); 1–2 teaspoons salt for boiling water; 1 teaspoon olive oil (optional, for tossing); 2 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup beef broth (or chicken broth as substitute); ½ cup freshly grated Parmesan cheese; ½ teaspoon Italian seasoning (basil, oregano, thyme blend); ¼ teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1–2 tablespoons chopped fresh parsley (for garnish)

Ingredients

1 to 1¼ pounds (450–560 g) steak, cut into bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)

1 tablespoon olive oil (for searing)

1 tablespoon butter (for richness and browning)

3 large cloves garlic, finely minced (for steak)

½ teaspoon smoked paprika

½ teaspoon onion powder

¼–½ teaspoon salt, to taste

½ teaspoon fresh-cracked black pepper

18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)

1–2 teaspoons salt (for boiling water)

2 tablespoons butter (for sauce)

4 cloves garlic, minced (for sauce)

1 cup heavy cream

½ cup beef broth (or chicken broth as substitute)

½ cup freshly grated Parmesan cheese

½ teaspoon Italian seasoning (basil, oregano, thyme blend)

¼ teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to reach room temperature. Pat the cubes very dry with paper towels for better browning.

Step 2: In a mixing bowl, toss the steak cubes with smoked paprika, onion powder, salt, and black pepper until evenly coated. Set aside.

Step 3: Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package instructions, usually 3–5 minutes until tender and floating. Drain and drizzle with a little olive oil to prevent sticking. Set aside.

Step 4: Heat a large skillet over medium-high heat. Add olive oil and butter. When the butter melts and the oil glistens, add the steak cubes in a single layer. Do not overcrowd the pan; cook in batches if needed.

Step 5: Let the steak sear undisturbed for 1–2 minutes to develop a deep brown crust, then flip and sear the other side for 1–2 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring quickly to avoid burning. Remove steak and set aside, leaving juices in the pan.

Step 6: Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for 30–45 seconds until fragrant and lightly golden.

Step 7: Slowly pour in the heavy cream while stirring. Add beef broth and whisk to combine. Stir in Italian seasoning and red pepper flakes, if using. Simmer on low for 3–4 minutes until sauce thickens slightly.

Step 8: Add grated Parmesan cheese, stirring until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.

Step 9: Add the cooked tortellini to the sauce and toss gently to coat each piece. Return the seared steak to the skillet along with any collected juices. Stir carefully to combine and let simmer together for 1–2 minutes.

Step 10: Serve the tortellini and steak in bowls. Drizzle with extra sauce, garnish with fresh parsley and additional Parmesan if desired. Serve immediately while hot and creamy.

Tips & Variations

Use freshly grated Parmesan for a smoother sauce and better melting than pre-shredded cheese.

Choose your favorite cut of steak; ribeye offers more fat for flavor, while sirloin is leaner and more budget-friendly.

Add a pinch of crushed red pepper flakes for a gentle spicy kick or omit for a milder dish.

If fresh tortellini isn’t available, thaw frozen tortellini completely before cooking to ensure even texture.

For an herby twist, substitute fresh parsley with basil or oregano.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, cheese-filled tortellini is recommended for its creamy and rich texture, but you can substitute with other filled pastas like ravioli or even smaller shapes like penne or farfalle; just adjust cooking times accordingly.

How do I prevent the steak from becoming tough?

Cut the steak into evenly sized cubes and avoid overcrowding the pan to ensure proper searing. Cook quickly over medium-high heat to develop crust while keeping the interior tender. Adding the steak to the sauce at the end and simmering briefly also helps maintain tenderness.