Why You’ll Love This Recipe
Easy Garlic Steak Tortellini is the kind of dinner that feels indulgent yet entirely achievable on a busy evening. Tender pieces of seared steak mingle with cheese-filled tortellini, all coated in a velvety garlic-butter sauce that clings to every bite. This dish brings the satisfaction of a hearty pasta meal with the added luxury of well-seasoned steak, giving it a restaurant-quality feel without the fuss. I especially love how quickly everything comes together in one pan; the steak provides savoury depth, while the tortellini contributes creamy richness. The garlic butter brings it all into harmony, and a touch of herbs keeps the dish balanced. I’ve made a dairy-light version before using olive oil instead of added cream, and it was still wonderfully flavourful. Whether you’re cooking for guests or simply craving comfort food, this dish consistently delivers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak
Choose a tender cut such as sirloin or ribeye. Its natural marbling enhances the richness of the sauce and ensures each bite is succulent.
Cheese tortellini
Fresh or refrigerated tortellini works best. The cheese filling adds creaminess and helps create a hearty base for the garlic sauce.
Butter
Butter forms the foundation of the sauce, allowing the garlic to mellow and infuse the entire dish with savoury flavour.
Garlic
Freshly minced garlic brings warmth, aroma, and depth. It blends into the butter, creating a fragrant, silky coating.
Olive oil
Used to sear the steak, olive oil helps achieve a beautifully browned crust and locks in moisture.
Parmesan cheese
A small amount of grated Parmesan enriches the sauce, giving it a salty, nutty backbone.
Beef broth
Beef broth loosens the sauce while reinforcing the steak flavour. It also helps the tortellini absorb more savouriness.
Italian seasoning
A balanced mix of herbs like oregano, basil, and thyme adds subtle complexity.
Salt and black pepper
Essential for seasoning the steak, pasta, and sauce so every layer of the dish tastes complete.
Fresh parsley
Added at the end for brightness. I have tried swapping it with chives, and the result was pleasantly mild and aromatic.
Directions
Begin by cooking the tortellini according to package instructions until al dente; drain and set aside. While the pasta cooks, slice the steak into thin strips and season generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then sear the steak until browned on the edges but still tender inside. Remove the steak and set it aside. In the same skillet, melt the butter and add the minced garlic, letting it cook just until fragrant. Pour in the beef broth to deglaze the pan, scraping up the browned bits that form the base of the sauce. Add the tortellini to the skillet, stirring to coat each piece with the garlic-butter mixture. Return the cooked steak to the pan, tossing gently until everything is warmed through. Finish with grated Parmesan and a sprinkle of fresh parsley. I once added a splash of cream for extra silkiness, and it worked beautifully.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
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
Servings and timing
This recipe serves 4 people.
Preparation time: about 10 minutes
Cooking time: 15 minutes
Total time: approximately 25 minutes
Storage/reheating
Store leftovers in an airtight container for up to two days. Reheat gently on the stovetop with a splash of beef broth or water to loosen the sauce. Avoid high heat, as it can toughen the steak.
Variations and Customizations
Creamy Alfredo-Style Version
Stir in a small amount of heavy cream and additional Parmesan for a richer, silkier finish.
Mushroom Garlic Steak Tortellini
Sauté sliced mushrooms in the skillet before adding the garlic for an earthy flavour boost.
Spinach Tortellini
Add a handful of fresh spinach at the end. It wilts quickly and adds colour and nutrients.
Spicy Steak Tortellini
Incorporate red pepper flakes into the garlic butter for a touch of heat.
Lemon-Herb Twist
Add a squeeze of lemon juice and fresh basil for a brighter, fresher flavour profile.
Sun-Dried Tomato Version
Fold in chopped sun-dried tomatoes to add tanginess and depth to the sauce.
Blue Cheese Finish
Sprinkle a small amount of crumbled blue cheese before serving for an elevated, bold flavour.
Grilled Steak Option
Use grilled steak slices instead of pan-seared for a smoky undertone.
Bacon-Garlic Tortellini
Crisp bacon at the start, remove it, then use the drippings to help sear the steak.
Vegetable-Packed Tortellini
Add peas, roasted peppers, or zucchini for extra colour, sweetness, and texture.
FAQs
Can I use frozen tortellini?
Yes, simply boil it according to the package instructions before adding it to the skillet.
What’s the best cut of steak for this recipe?
Sirloin, ribeye, or flank steak work well because they stay tender when sliced thinly.
Can I substitute chicken for steak?
Yes, chicken breast or thighs make a great alternative.
Should I cook the steak whole or sliced?
Slicing before cooking helps the steak cook evenly and quickly.
Can I make this without broth?
You can use water, though the flavour will be milder.
Is fresh garlic necessary?
Fresh garlic provides the best aroma and flavour, but jarred garlic can be used in a pinch.
How do I avoid overcooking the steak?
Sear it quickly over high heat and remove it from the pan once browned.
Can I prepare this ahead of time?
It’s best eaten fresh, but you can prep ingredients in advance.
Will this work with ravioli?
Yes, cheese or spinach ravioli can be substituted.
Can I freeze this dish?
Freezing is not recommended, as the steak and tortellini can change texture.
Conclusion
Easy Garlic Steak Tortellini is a satisfying, flavour-forward dish that brings together tender steak, comforting pasta, and a deeply aromatic garlic-butter sauce. With its quick preparation and minimal equipment, it suits everything from cosy weeknight meals to casual entertaining. Whether you stick with the classic version or explore one of the suggested variations, this recipe offers a delicious, reliable way to elevate everyday ingredients into something truly memorable.
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