Description
A rich and comforting Italian-inspired dish featuring tender seared steak cubes and cheese tortellini tossed in a creamy garlic Parmesan sauce. Perfect for a hearty weeknight dinner, this recipe combines bold flavors of garlic, smoked paprika, and Italian herbs with smooth, cheesy cream sauce for an indulgent pasta experience.
Ingredients
Scale
For the Steak
- 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large cloves garlic, finely minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼–½ teaspoon salt, to taste
- ½ teaspoon fresh-cracked black pepper
For the Tortellini
- 18–20 ounces (500–550 g) cheese tortellini, fresh or refrigerated
- 1–2 teaspoons salt for boiling water
- 1 teaspoon olive oil (optional, to prevent sticking after draining)
For the Creamy House Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth (can substitute chicken broth)
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning (basil, oregano, thyme blend)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1–2 tablespoons chopped fresh parsley for garnish
Instructions
- Prepare the Steak: Remove steak from refrigerator 20 minutes ahead to reach room temperature. Pat dry with paper towels. Cut into ¾ to 1 inch cubes. Season evenly with smoked paprika, onion powder, salt, and black pepper. Set aside.
- Cook the Tortellini: Bring a large pot of salted water (1–2 teaspoons salt) to a rolling boil. Add tortellini and stir gently to prevent sticking. Cook 3–5 minutes or until tortellini float and become tender. Drain well and lightly drizzle with olive oil to prevent sticking. Set aside.
- Sear the Steak – The Flavor Base: Heat a large skillet over medium-high heat. Add olive oil and butter. When hot, add steak cubes in a single layer without overcrowding. Sear 1–2 minutes undisturbed until browned, then flip and sear another 1–2 minutes. Add minced garlic for the last 30 seconds, stirring quickly to avoid burning. Remove steak and set aside, leaving drippings in skillet.
- Make the Creamy House Sauce: Reduce heat to medium. Add butter to skillet and melt. Sauté minced garlic for 30–45 seconds until fragrant. Slowly pour in heavy cream while stirring, then add beef broth and whisk to combine. Stir in Italian seasoning and optional crushed red pepper flakes. Lower heat and simmer 3–4 minutes until sauce thickens slightly. Add grated Parmesan and stir until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Combine Steak and Tortellini with Sauce: Add drained tortellini to skillet with sauce and toss to coat. Return seared steak pieces and any juices to the pan. Stir gently to combine without breaking steak pieces. Let simmer together 1–2 minutes to meld flavors.
- Serve: Spoon the creamy tortellini and steak into bowls or plates. Drizzle any extra sauce over the top. Garnish generously with chopped fresh parsley and additional Parmesan if desired. Serve immediately while hot and creamy.
Notes
- Use fresh or refrigerated tortellini for best texture; if using frozen, thaw before cooking.
- Adjust salt and seasoning gradually, especially after adding Parmesan which is salty.
- Do not overcrowd the pan when searing steak to ensure a proper brown crust.
- Simmer sauce gently to avoid curdling the cream.
- Freshly grated Parmesan melts better and enhances the sauce’s creaminess more than pre-shredded.
- For a spicier kick, increase crushed red pepper flakes according to taste.
- Let steak come to room temperature before cooking to promote even cooking and browning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: garlic steak tortellini, creamy pasta, Italian dinner, beef tortellini, cream sauce, Parmesan pasta
