Description
A quick and flavorful Garlic Steak & Cheese-Filled Tortellini Skillet dish that combines tender sirloin steak, creamy parmesan sauce, and cheesy tortellini for an easy weeknight dinner in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin steak, thinly sliced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp red pepper flakes (optional)
Pasta and Sauce
- 1 lb cheese-filled tortellini
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Cook steak: Add the thinly sliced sirloin steak to the skillet and cook until browned, about 3 to 4 minutes, stirring occasionally to ensure even cooking.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Set steak aside: Remove the cooked steak slices from the skillet and set them aside on a plate while you prepare the pasta.
- Cook tortellini: In the same skillet, cook the cheese-filled tortellini according to the package instructions, usually boiling or simmering until tender.
- Drain and return pasta: Drain the tortellini if boiled separately and return them to the skillet.
- Make the sauce: Pour in 1 cup of heavy cream, then add 1/2 cup grated parmesan cheese, 1 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes if using.
- Combine and thicken: Stir the mixture continuously until the cheese melts and the sauce thickens slightly, coating the tortellini well.
- Add steak back: Return the cooked steak slices to the skillet and mix thoroughly to combine all ingredients.
- Garnish and serve: Sprinkle 2 tablespoons of chopped fresh parsley over the dish and serve immediately while hot.
Notes
- You can substitute sirloin steak with ribeye or flank steak for a different flavor and texture.
- For extra spice, increase the red pepper flakes or add a pinch of cayenne pepper.
- Use fresh tortellini if available for a more delicate texture.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk or a dairy-free alternative.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stove or microwave.
- Make sure not to overcook the tortellini to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Sauté
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: garlic steak tortellini, cheese tortellini skillet, quick steak dinner, creamy parmesan pasta, 30-minute meal, easy weeknight recipe
