This rich and savory garlic-steak tortellini is the kind of dish I turn to when I want indulgent comfort food. Tender slices of seared flank steak mingle with pillowy cheese tortellini, all coated in a luscious, creamy garlic-Parmesan sauce that clings to every bite. With bold flavors from cracked garlic and a perfectly balanced cream base, it’s a recipe that turns a regular evening into something extraordinary.
Why I Love This Recipe
I love this garlic-steak tortellini because it delivers restaurant-quality flavor with minimal fuss. The steak cooks quickly, and the sauce comes together in one pan with simple ingredients I usually have on hand. It’s creamy, savory, and loaded with umami from the beef broth and Parmesan. Plus, I can easily tweak it depending on what I have at home—sometimes I swap in mushrooms or spice it up with red pepper flakes. It’s comforting, satisfying, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz cheese tortellini
8 oz flank steak, thinly sliced
2 tbsp olive oil
4 cloves garlic, cracked
1 small onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup beef broth
2 tbsp unsalted butter
Salt and pepper to taste
1 tsp Italian seasoning
Fresh parsley, chopped (for garnish)
Directions
I start by cooking the cheese tortellini according to the package instructions. Once done, I drain and set them aside.
Next, I season the sliced steak with salt, pepper, and Italian seasoning.
I heat olive oil in a large skillet over medium-high heat, then add the steak, searing it for about 2–3 minutes per side until nicely browned. Then I remove it from the pan and set it aside.
In the same skillet, I add butter, cracked garlic, and chopped onion. I sauté this mixture until the onion is translucent and fragrant.
I pour in the beef broth and scrape up all the flavorful bits from the bottom of the pan, letting it simmer for 2 minutes.
Then I reduce the heat to medium and stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.
I return the cooked tortellini and seared steak to the skillet, tossing gently to coat everything in the sauce.
I let it cook for another 2–3 minutes to warm everything through, tasting and adjusting the seasoning if needed.
Finally, I garnish the dish with freshly chopped parsley and serve it immediately.
Servings and Timing
Yield: 3–4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
Sometimes I like to switch things up depending on my mood or pantry. I’ve tried this recipe with sliced chicken breast instead of steak, and it’s just as tasty. Mushrooms also work great for a vegetarian twist. When I want some heat, I add a pinch of red pepper flakes to the sauce. And for extra richness, I occasionally toss in a handful of spinach right at the end—it wilts beautifully into the creamy sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, adding a splash of cream or broth to loosen up the sauce. The microwave works too, but I always stir halfway through to make sure it heats evenly.
FAQs
How do I make sure the steak stays tender?
I slice the steak thinly across the grain and avoid overcooking it—just a quick sear on each side keeps it juicy and tender.
Can I make this dish ahead of time?
Yes, I sometimes prepare the sauce and cook the steak in advance, then just reheat everything with the tortellini when it’s time to eat.
What type of tortellini works best?
I use refrigerated cheese tortellini for this recipe, but frozen works too—just cook according to the package and make sure it’s drained well.
Can I freeze this dish?
I don’t recommend freezing it, as the creamy sauce can separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
How can I make this dish lighter?
To lighten it up, I’ve tried using half-and-half instead of heavy cream and reducing the Parmesan a bit. It still tastes great and feels a bit less indulgent.
Conclusion
Creamy garlic-steak tortellini is one of those go-to meals I rely on when I want something cozy, flavorful, and impressive without spending hours in the kitchen. Whether I’m making it for a weeknight dinner or a weekend indulgence, this dish always hits the spot. With its rich sauce, tender steak, and cheesy tortellini, it’s a comforting classic I keep coming back to.
This creamy garlic-steak tortellini is a comforting, indulgent dish featuring tender seared steak, cheese tortellini, and a rich garlic-Parmesan cream sauce—perfect for an elevated yet easy dinner.
Ingredients
12 oz cheese tortellini
8 oz flank steak, thinly sliced
2 tbsp olive oil
4 cloves garlic, cracked
1 small onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup beef broth
2 tbsp unsalted butter
Salt and pepper to taste
1 tsp Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions
Cook the cheese tortellini according to package instructions; drain and set aside.
Season the sliced flank steak with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, melt the butter and sauté cracked garlic and chopped onion until the onion is translucent and fragrant.
Deglaze the pan with beef broth, scraping up the browned bits, and simmer for 2 minutes.
Reduce heat to medium, add heavy cream and Parmesan cheese, and stir until the sauce is smooth and thickened.
Return the tortellini and steak to the skillet and gently toss to coat in the sauce.
Let cook for 2–3 more minutes until heated through. Adjust seasoning if needed.
Garnish with chopped parsley and serve immediately.
Notes
Use freshly cracked garlic for the most flavor.
For a vegetarian version, substitute mushrooms for the steak.
Add red pepper flakes for a spicy twist.
Spinach can be added at the end for extra nutrients and color.
