Garlic Steak & Cheese-Filled Tortellini Skillet

A quick and indulgent skillet meal featuring cheese-filled tortellini with rich steak and garlic cream sauce.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Main Ingredients

1 lb Sirloin or Ribeye Steak Can substitute with grilled chicken, shrimp, or seared tofu.
1 tbsp Olive Oil Can be swapped with vegetable oil.
to taste Salt and Black Pepper
12 oz Cheese-Filled Tortellini Can exchange with ravioli or other stuffed pasta.
2 tbsp Unsalted Butter If using salted butter, adjust salt accordingly.
4 cloves Garlic Minced.
1 cup Heavy Cream Can replace with half-and-half or plant-based alternatives.
0.5 cup Grated Parmesan Cheese Freshly grated preferred for better melting.
0.25 cup Reserved Pasta Water Important for adjusting sauce consistency.
1 tsp Italian Seasoning Can be substituted with dried oregano or basil.
0.5 tsp Crushed Red Pepper Flakes Omit for a milder dish.
1 tbsp Fresh Chopped Parsley For garnishing, can swap with basil or omit.

Cooking

Season and sear steak in olive oil until caramelized; rest and slice thin.
Boil tortellini until al dente; reserve 1/4 cup pasta water and drain.
Melt butter in the skillet, add garlic and Italian seasoning; don’t let garlic burn.
Stir in heavy cream, parmesan, reserved pasta water, and red pepper; simmer to coat.
Fold in tortellini and steak; finish with parsley and an extra crack of pepper.
Eat immediately. Do not let it cool while you take pictures for social media.

You can cook the components separately and reheat gently; sauce thickens so add reserved pasta water when reheating for creaminess revival.