Why You’ll Love This Recipe
This recipe blends hearty steakhouse flavors with creamy Italian comfort food. It’s easy enough for a weeknight but elegant enough for entertaining guests. The combination of textures—the crisp sear on the steak and the pillowy softness of the tortellini—creates a balanced, deeply satisfying meal. Plus, the sauce can be customized with different herbs, cheeses, or even a splash of wine for extra flair.
Steak and Tortellini Dinner: A Comforting, Restaurant-Style Feast at Home
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Steak and Tortellini Dinner is a rich and satisfying meal that pairs juicy, perfectly seared steak with cheesy tortellini tossed in a creamy garlic Parmesan sauce. It’s an elegant yet easy weeknight dinner that tastes like a restaurant favorite.
Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup beef broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside.
- Season steak bites with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add steak pieces and sear 2–3 minutes per side until browned to desired doneness. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and heavy cream, stirring to deglaze the pan. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add cooked tortellini and toss to coat in the sauce.
- Return steak bites to the skillet and mix gently until heated through.
- Sprinkle with red pepper flakes and garnish with chopped parsley before serving.
Notes
- Use any cut of tender steak — sirloin, ribeye, or filet work beautifully.
- Add spinach or sun-dried tomatoes for extra color and flavor.
- For a lighter sauce, substitute half-and-half instead of heavy cream.
- Pairs well with garlic bread and a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak: Ribeye, sirloin, or New York strip all work beautifully. Choose a cut with good marbling for maximum flavor and tenderness.
Cheese Tortellini: Fresh or refrigerated tortellini cook quickly and soak up sauce perfectly. I prefer a three-cheese blend for extra creaminess.
Butter: Used for searing the steak and adding richness to the sauce. Unsalted butter allows better control of the seasoning.
Olive Oil: Helps achieve that perfect crust on the steak when combined with butter.
Garlic: Freshly minced garlic infuses the sauce with depth and aroma—don’t skip it.
Heavy Cream: Forms the luxurious base of the sauce. You can substitute with half-and-half for a lighter version.
Parmesan Cheese: Adds nutty, salty flavor to the sauce and helps it thicken slightly. Freshly grated is best.
Spinach (optional): A handful of baby spinach gives the dish color and a nutritional boost.
Salt and Black Pepper: Essential for seasoning both the steak and the sauce to perfection.
Italian Seasoning or Fresh Herbs: A mix of basil, oregano, or thyme ties all the flavors together beautifully.
Beef Broth or White Wine: A splash helps deglaze the pan after searing the steak, creating a flavorful base for the sauce.
Directions
- Prepare the steak. Pat the steak dry with paper towels and season generously with salt, pepper, and Italian seasoning. Let it rest at room temperature for 15–20 minutes.
- Cook the steak. In a skillet over medium-high heat, add olive oil and butter. Once hot, sear the steak for 3–4 minutes per side for medium-rare (adjust time for preferred doneness). Remove from pan, cover loosely with foil, and let rest.
- Cook the tortellini. Meanwhile, bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- Make the sauce. In the same pan used for the steak, reduce heat to medium. Add minced garlic and sauté until fragrant. Deglaze the pan with beef broth or wine, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer.
- Add cheese and season. Whisk in Parmesan cheese until melted and smooth. Add a pinch of salt, pepper, and herbs.
- Combine. Add the cooked tortellini and spinach to the sauce, tossing gently to coat.
- Slice and serve. Slice the rested steak against the grain and serve it over or alongside the creamy tortellini. Garnish with extra Parmesan and freshly cracked pepper.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 2–3 people generously. Preparation time is 15 minutes, cooking time is around 25 minutes, for a total of about 40 minutes from start to finish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Avoid microwaving, as it can overcook the pasta and toughen the steak.
Variations and Customizations
Garlic Butter Steak Tortellini
Add extra garlic and butter to the sauce for a rich, steakhouse-style finish.
Mushroom Cream Sauce
Sauté sliced mushrooms in butter before adding the cream for earthy depth.
Tomato-Cream Version
Stir in a few tablespoons of tomato paste or crushed tomatoes for a blush sauce.
Spinach and Sun-Dried Tomato Tortellini
Toss in sun-dried tomatoes and spinach for color and tangy contrast.
Surf and Turf
Top the dish with seared shrimp or scallops for a decadent seafood twist.
Blue Cheese Sauce
Replace Parmesan with crumbled blue cheese for a bold, tangy alternative.
Wine-Infused Sauce
Deglaze the pan with white wine or Marsala for added sophistication.
Grilled Steak Option
Grill the steak outdoors for a smoky flavor that pairs perfectly with the creamy pasta.
Balsamic Glaze Drizzle
Finish the dish with a touch of balsamic reduction for sweetness and color.
Vegetable Add-Ins
Broccoli florets or roasted cherry tomatoes add brightness and balance to the richness.
FAQs
1. What’s the best steak cut for this recipe?
Ribeye, sirloin, or strip steak work best due to their tenderness and marbling.
2. Can I use frozen tortellini?
Yes, just follow the package directions and cook until al dente.
3. Can I make the sauce lighter?
Use half-and-half or evaporated milk instead of heavy cream.
4. Should I marinate the steak first?
It’s not necessary, but a quick marinade with olive oil and garlic adds flavor if you have extra time.
5. Can I cook the steak and tortellini at the same time?
Yes, just start the steak first so it can rest while you finish the pasta.
6. How do I know when the steak is done?
Use a thermometer—130°F for medium-rare, 140°F for medium.
7. What can I use instead of Parmesan?
Pecorino Romano or Asiago cheese are great alternatives.
8. Can I make this ahead of time?
You can prep the sauce and steak ahead, but cook the tortellini fresh before serving.
9. Can I use leftover steak?
Absolutely—just slice it thin and add it at the end to warm through in the sauce.
10. What sides go well with this dish?
A green salad or roasted asparagus complement the richness perfectly.
Conclusion
This Steak and Tortellini Dinner is the definition of comfort meets sophistication. Juicy, flavorful steak pairs effortlessly with creamy, cheesy tortellini in a sauce that’s pure indulgence. It’s a meal that brings steakhouse elegance and Italian comfort straight to your table. Whether for a romantic evening or a family dinner, this dish delivers flavor, warmth, and a touch of luxury every single time.
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