Garlic Steak Tortellini (Printable)
Sirloin bites and cheese tortellini in a creamy garlic Parmesan sauce for a quick weeknight dinner.
# What You'll Need:
→ Meats
01 - 12 oz sirloin steak, cut into bite-sized pieces
→ Pasta
02 - 14 oz refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tbsp finely chopped shallots
→ Dairy & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables & Herbs
09 - 2 tbsp chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender and floating. Drain through a strainer and set aside.
02 - Pat the sirloin pieces dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat reaches your preferred doneness. Transfer the steak to a plate and rest.
03 - Reduce the skillet heat to medium. Add the unsalted butter and let it melt until foaming. Stir in the chopped shallots and minced garlic, cooking for about 1 minute until fragrant and softened, being careful not to let the garlic brown.
04 - Pour the heavy cream into the skillet, stirring to scrape up any browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
05 - Stir the grated Parmesan cheese into the simmering cream sauce, stirring continuously until the cheese is fully melted and the sauce is smooth and velvety.
06 - Return the drained tortellini and seared steak to the skillet. Toss gently to coat everything evenly in the garlic cream sauce and warm through for 1 to 2 minutes. Sprinkle with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The garlic cream sauce comes together in the same pan you sear the steak, so all those caramelized bits get folded right into the finish.
- It tastes like something youd order at a trattoria but comes together on a weeknight with zero stress.
02 -
- Dont crowd the steak in the pan or it will steam instead of sear, cook it in two batches if needed.
- The sauce thickens as it sits, so serve right away or add a splash of pasta water to loosen it when reheating.
03 -
- Let the steak pieces sit at room temperature for fifteen minutes before cooking so they sear evenly instead of tightening up from the temperature shock.
- Grate the Parmesan from a wedge yourself because pre grated cheese has anti caking agents that make the sauce grainy instead of smooth.