Name: Creamy Garlic Steak Tortellini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz cheese tortellini (fresh or frozen); 8 oz sirloin steak, sliced into thin strips; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; ½ tsp salt; ¼ tsp black pepper; 2 tbsp fresh parsley, chopped; Optional: red pepper flakes

Jump to Recipe·Print Recipe

creamy garlic steak tortellini that’s ready in 25 minutes— tender pasta, rich garlic cream sauce, and seared steak all in one pan! 🥩🍝✨

1. Introduction

There’s something deeply comforting about a bowl of creamy garlic steak tortellini—warm, velvety sauce clinging to cheese-stuffed pasta, with hearty, savory strips of steak tossed in at the last minute. It’s the kind of dinner that feels restaurant-worthy but is surprisingly easy to pull off on a busy weeknight. I developed this recipe after my kids requested “something pasta-y but with meat” one rainy Thursday—and now it’s a Friday dinner staple for our whole family.

The secret lies in building layer upon layer of flavor: first searing the steak, then deglazing with broth and white wine (yes, a splash—don’t skip it), and finally finishing with cold butter to emulsify the sauce. You’ll taste the garlic, yes—but it’s bright, not burnt, thanks to gentle sautéing at the right temperature.

2. Why You’ll Love This Recipe

Ready in under 30 minutes—faster than delivery and infinitely more satisfying
One-pan cleanup (after searing the steak, everything happens in the same skillet)
Friendly for meal prep—tastes even better the next day
Customizable—swap in chicken, mushrooms, or spinach for dietary needs
Frozen tortellini works perfectly—no need to boil ahead

3. Ingredient Notes

Quality matters—even in an “easy” weeknight pasta. Here’s how to elevate each component:

Tortellini: I’m partial to cheese-filled tortellini (not meat), especially fresh-frozen brands like De Cecco or Trader Joe’s. Bonus: frozen pasta holds up better in sauce than overcooked fresh.
Steak: Use ribeye, sirloin, or filet mignon—thinly sliced for quick searing. *Pro tip:* Pat dry and chill for 15 minutes before slicing—this makes thin, even cuts effortless.
Garlic: Fresh minced only. Pre-minced garlic (from a jar) can be bitter when browned. Use a microplane for ultra-fine mince that infuses the oil beautifully.

Cream: Heavy whipping cream is non-negotiable for that luxurious mouthfeel. Half-and-half will break; don’t risk it.
Parmesan: Freshly grated only—pre-shredded has anti-caking agents that make sauce grainy.
White wine: Use a dry, crisp variety like Pinot Grigio or Sauvignon Blanc. It balances the richness and elevates the garlic. If avoiding alcohol, substitute with low-sodium chicken broth + 1 tsp lemon juice.

4. Kitchen Tools You Need

You don’t need fancy gadgets—but the right tools make this dish foolproof:

For searing the steak to a perfect crust without smoking up your kitchen, a sturdy skillet is essential. I love the T-fal 14-Piece Hard Anodized Nonstick Cookware Set—its heavy-bottomed skillet heats evenly and releases food cleanly. If you’re upgrading your whole setup, this set is a steal.

Need a space-saver? The Compact 6-in-1 Digital Air Fryer by Amazon Basics doubles as a toaster oven and reheats leftovers beautifully—ideal for small kitchens.

And if you love pasta as much as I do, consider the Philips 7000 Series Pasta Maker with 8 Shaping Discs. Make your own tortellini filled with truffle ricotta—it’s surprisingly beginner-friendly and feels like a celebration every Sunday.

For clean, stress-free prep, the Fullstar Ultimate Veggie Prep Master slices, dices, and juliennes in seconds—perfect for mincing garlic and shallots without tears or uneven pieces.

All these tools are tested and trusted in my kitchen—and while they’re not required, they turn “meh” meals into “wow” ones.

5. How to Make Creamy Garlic Steak Tortellini

Yields: 4 servings Active time: 20 minutes Total time: 25 minutes

Phase 1: Sear the Steak & Build the Base

Heat 1 tablespoon olive oil in a large skillet (12” works best) over medium-high heat. Pat 1 lb of thinly sliced steak dry,Season generously with salt and black pepper. When oil shimmers, add steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until deeply browned. Transfer to a plate and set aside.

In the same skillet, reduce heat to medium. Melt 2 tablespoons butter, then add 2 tablespoons olive oil. Add ¼ cup finely diced onion and sauté 3 minutes until soft. Stir in 4 garlic cloves, minced, and cook 45 seconds—just until fragrant, *not* browned (to avoid bitterness).

Phase 2: Deglaze & Simmer the Sauce

Pour in ½ cup dry white wine to deglaze, scraping up all the savory browned bits (the “fond”) with a wooden spoon. Let it bubble 2 minutes until reduced by half. Add 1 cup low-sodium chicken broth and 1 cup heavy cream. Bring to a gentle simmer—never boil—stirring constantly.

Phase 3: Cook & Combine

Add 18 oz frozen cheese tortellini directly to the simmering sauce. Cover and cook 8–10 minutes, stirring occasionally, until pasta is tender and sauce thickens slightly. Uncover, stir in ½ cup freshly grated Parmesan and 2 tablespoons cold butter (this creates a glossy, silky finish). Taste and adjust seasoning—add pinches of salt or red pepper flakes if needed.

Return steak to the pan, toss gently to warm through, and sprinkle with 2 tablespoons chopped fresh parsley. Done! 🍝

6. Expert Tips for Success

From the trenches of real-world cooking—here’s what most recipes leave out:

Cold butter = emulsified sauce: Adding cold butter off-heat prevents the cream from separating and gives the sauce that “restaurant gloss.”
Never boil the cream: Keep the heat at a gentle simmer—rolling boil creates a grainy texture.

Use the pasta water trick: If sauce thickens too much, add 1–2 tablespoons reserved pasta water (from boiling tortellini, if you chose to boil separately).
Slice steak against the grain: This ensures tenderness—look for the muscle fibers and cut perpendicular to them.
Freeze tortellini 10 minutes before cooking—helps them hold shape in the sauce.

7. Variations & Substitutions

Vegetarian: Skip the steak and add 2 cups sautéed mushrooms and 1 cup spinach. Add ½ cup white beans for protein.

Lower-carb: Replace tortellini with spiralized zucchini noodles (add them at the very end to avoid mush).

Dairy-free: Use full-fat coconut cream + 2 tbsp nutritional yeast for umami richness.

Gluten-free: Choose certified GF frozen tortellini (many brands now use rice flour).

Mushroom lovers: Sauté 8 oz sliced cremini mushrooms with the onions—that earthy depth pairs beautifully with garlic and beef.

8. Storage & Reheating

Fridge: Store in an airtight container for up to 3 days. Sauce will thicken—thin with a splash of milk or broth when reheating.

Reheat: Warm in a skillet over low heat, stirring often. Microwaving is fine, but add a tablespoon of water and cover with a vented lid to prevent drying.

Frozen: Freeze *before* adding cream/butter (freeze tortellini and steak separately). Thaw overnight, then finish the sauce fresh—texture holds up better this way.

9. FAQ

Q: Can I use fresh tortellini instead of frozen?
A: Yes—but reduce cooking time to 3–4 minutes in the sauce. Fresh pasta overcooks quickly.

Q: Why did my sauce break? How do I fix it?
A: Breaking happens when cream overheats or isn’t stirred enough. If it looks grainy, remove from heat and whisk in 1 tbsp cold milk or cream. If it’s too thin, simmer longer uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).

Q: What wine pairs best with this dish?
A: A buttery Chardonnay or crisp Pinot Grigio. Both complement the garlic and cream without overwhelming the delicate pasta.

Q: Can I make this ahead for meal prep?
A: Absolutely! Cook everything *except* the final butter and cheese stir-in. Store separately, then reheat and finish just before serving for the creamiest texture.

10. Conclusion

This creamy garlic steak tortellini dish is the perfect blend of indulgence and ease—each bite delivers rich, garlicky sauce, tender pasta, and seared-perfect steak. It’s the kind of dinner that makes everyone ask for seconds (and your secret to keep!).

If you loved this recipe, explore more comfort-food favorites on Koch Moment: Dump-and-Go Smothered Pork Chops, or our fan-favorite Easy Buffalo Chicken Sliders for game day. Craving something warm and soupy? Try the Cheesy Hashbrown Crockpot Potato Soup on chilly nights.

Tag me on Instagram @KochMoment when you make this—you’ll make my week!

Creamy Garlic Steak Tortellini