There’s something deeply satisfying about a one-skillet meal that looks like it took hours but comes together in under 30 minutes. Enter the Garlic Steak Tortellini Skillet: tender slices of seared steak folded into cheesy tortellini with a silky garlic-parmesan sauce. The steak adds savory depth, the tortellini bring pillowy comfort, and the garlicky cream ties everything together into a cozy, restaurant-quality weeknight dinner. This dish is quick, comforting, and forgiving — perfect for busy nights when you want something impressive without the fuss. Read on for everything you need to know to make this your new go-to skillet dinner.
Why You’ll Love This Garlic Steak Tortellini Skillet
A quick note on why this recipe is a keeper.
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Quick and easy weeknight meal
You can prep and cook this dish in about 25–30 minutes. Searing the steak and simmering the tortellini in the same pan saves time and cleanup. -
Restaurant‑style flavor with simple ingredients
Butter, garlic, beef broth, cream, and Parmesan create a rich sauce that tastes like it took longer to make than it actually did. -
Family-friendly and flexible
Kids and adults alike love cheesy tortellini. The recipe adapts easily — swap proteins or add vegetables depending on what you have on hand. -
Minimal equipment, big payoff
All you need is a good skillet (cast iron or heavy-bottomed pan) and a wooden spoon. If you’re also into grilling, you’ll find that this skillet method complements many steak techniques — try pairing it with ideas from steak recipes and grilling tips for extra steak flavor.
The Necessary Ingredients
Short and straight — here’s what you need.
- 1 lb steak, thinly sliced
- 1 package cheese tortellini (fresh or frozen)
- 3 tbsp butter (divided)
- 4 garlic cloves, minced
- 1 cup beef broth
- ½ cup heavy cream
- ½ cup grated Parmesan
- Salt & pepper, to taste
- Fresh parsley, chopped (optional)
Notes and Substitutions on Ingredients:
- Steak: The steak provides the main savory flavor and texture contrast to the soft tortellini. Sirloin, flank, skirt, or flank are good choices — thin-sliced, they sear quickly and stay tender. If you don’t eat beef, swap the steak for sliced chicken breast or thighs (increase cooking time slightly) or use firm tofu or large portobello slices for a vegetarian option. For a smoky finish, you can briefly grill the steak before slicing and adding it back in.
- Cheese tortellini: Fresh tortellini cooks faster and has a softer texture; frozen works great and is convenient. If you prefer a different pasta, use gnocchi for similar pillowy bites or cheese ravioli. Keep in mind different pastas may need different cooking times and liquid amounts.
- Heavy cream & Parmesan: These build the creamy sauce and help the sauce cling to the tortellini. For a lighter option, use half-and-half or whole milk, but the sauce will be thinner. For a dairy-free version, substitute a creamy plant-based milk (like oat or cashew) and use nutritional yeast or dairy-free parmesan alternatives; reduce heat to avoid curdling.
How to Prepare the Garlic Steak Tortellini Skillet step by step
Follow these steps for the best results. Each step includes why it matters and a helpful pro tip.
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Season the steak with salt and pepper. Allow to come to room temperature for 15 minutes.
Why: Seasoning early flavors the meat, and letting the steak warm up helps it sear more evenly. A cold steak lowers the pan temperature and can cause steaming instead of browning.
Pro Tip: Pat the steak dry with paper towels before seasoning. Moisture on the surface prevents a good sear. -
Heat 1 tbsp of butter in a skillet over medium-high heat, sear the steak for 3–4 minutes until browned, then set aside.
Why: High heat gives you a brown, flavorful crust through the Maillard reaction. Searing briefly ensures the thin slices cook quickly without drying out. Setting the steak aside prevents overcooking while you build the sauce.
Pro Tip: Use a heavy skillet (cast iron is ideal). Don’t move the steak around too much — let it develop a crust for 1.5–2 minutes per side before flipping. -
In the same skillet, add 2 tbsp of butter and sauté minced garlic for 1–2 minutes until fragrant.
Why: Garlic softens and infuses the butter with flavor; using the same pan means the fond (browned bits) from the steak adds depth to the sauce.
Pro Tip: Keep the heat at medium to avoid burning the garlic. Burnt garlic tastes bitter — if it browns too quickly, lower the heat or remove the pan from the burner for a moment. -
Add the tortellini and stir to coat in the butter for about a minute. If using frozen tortellini, add them directly to the skillet.
Why: Coating the pasta in the flavored butter helps the sauce cling later. If tortellini is frozen, adding them straight away is fine — the following simmer will thaw and cook them.
Pro Tip: If you’re using fresh tortellini, it only needs a short cooking time. For frozen, don’t thaw; just stir so they don’t stick together as they warm. -
Pour in 1 cup of beef broth and ½ cup of heavy cream, bring to a simmer and cook for 5–7 minutes until tortellini are tender.
Why: The broth adds savory depth and a bit of saltiness, while the cream creates a smooth, silky sauce. Simmering together finishes cooking the tortellini and allows the sauce to reduce and thicken slightly.
Pro Tip: If your pan looks dry, add an extra splash of broth. For a richer sauce, stir in a teaspoon of Dijon mustard or a splash of dry white wine before adding the cream. -
Return the steak to the skillet, add ½ cup of grated Parmesan, mix well and simmer for an additional 2 minutes until the cheese melts.
Why: Returning the steak finishes it gently and lets it rewarm without overcooking. Parmesan melts into the sauce, adding umami and creamy texture. Simmering briefly ensures everything combines and the sauce thickens just enough.
Pro Tip: Grate the Parmesan fresh for the best melting and flavor. Pre-grated cheese has anti-caking agents that can affect melt quality. -
Garnish with chopped parsley and serve hot.
Why: Parsley adds a fresh, herbaceous note and brightens the rich sauce visually and on the palate. Serve right away to enjoy the sauce at its creamiest.
Pro Tip: If the sauce thickens too much after sitting, stir in a splash of warm broth or milk when reheating to loosen it up.
Serving Suggestions
Ideas to make this meal feel special — or stretch it across different occasions.
Perfect Pairings
- Simple green salad: A peppery arugula or mixed greens salad with lemon vinaigrette cuts through the richness.
- Roasted vegetables: Oven-roasted asparagus, broccoli, or brussels sprouts add texture and color.
- Bread: A crusty baguette or garlic bread is perfect for mopping up the sauce.
- Drinks: For wine, choose a medium-bodied red (like a Sangiovese or Merlot) or a full-bodied white (Chardonnay) to match the creaminess. If you prefer beer, a brown ale or amber lager works well. Want a grilled steak twist? Check out these grilling tips and steak recipes for matching flavors and techniques.
Occasions
- Weeknight dinner: Ready in under 30 minutes and loved by picky eaters.
- Casual weekend dinner: Easy to scale up and impress without fuss.
- Date night at home: Rich, restaurant-quality flavors with minimal cleanup.
Serving Tips
- Serve immediately: The sauce is best hot and creamy; leftovers can be fine but may thicken.
- Portion control: This recipe serves about 3–4 people depending on appetite. Add a side salad to stretch servings.
- Add a finishing touch: A squeeze of lemon or a small drizzle of high-quality olive oil just before serving brightens the dish.
Storage and Reheating Tips
How to keep leftovers tasting great.
Refrigerated
- Duration: Store in an airtight container for 3–4 days.
- Container: Use shallow, airtight containers to cool food quickly and maintain quality.
Freezing
- Is it freezer-friendly? You can freeze this dish, but dairy-based sauces sometimes separate on thawing. If freezing, consider leaving out the cream and adding it when reheating. Alternatively, freeze in a tightly sealed, freezer-safe container for up to 2 months.
- Defrosting: Thaw overnight in the fridge before reheating for best texture.
Reheating
- On the stove: Reheat gently over low to medium-low heat with a splash of broth or milk to loosen the sauce. Stir frequently.
- In the microwave: Use medium power in 30–45 second intervals, stirring between bursts and adding a little liquid if needed.
- Oven: For larger portions, place in an oven-safe dish, cover with foil, and bake at 325°F (160°C) until warmed through, adding a splash of broth to maintain sauciness.
Guaranteed Success Tips
Follow these golden rules to avoid common pitfalls.
- Don’t overcrowd the pan when searing the steak: Crowding lowers the pan temperature and causes steaming instead of browning. Sear in batches if needed.
- Keep an eye on garlic: Burned garlic turns bitter quickly. Sauté until fragrant and just starting to color, then move on.
- Use enough liquid for the tortellini: Pasta absorbs liquid while cooking. If the pan looks dry before the tortellini is tender, add a little more broth.
- Add cheese off high heat: Remove the pan from intense heat or lower to a gentle simmer before adding Parmesan to prevent clumping or grainy texture.
- Taste and adjust at the end: The saltiness of broth and Parmesan varies. Taste the sauce before plating and add salt/pepper as needed.
Recipe Variations
Try these twists to keep the recipe fresh and fit different diets.
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Spicy Garlic Steak Tortellini
Add 1/2–1 tsp red pepper flakes when sautéing the garlic, or stir in a spoonful of harissa or sriracha with the cream for a bold, spicy sauce. -
Mushroom & Herb Version (Creamy, Earthy)
Sauté 8 oz sliced cremini or baby bella mushrooms after removing the steak. Cook until browned, then proceed with the garlic and tortellini. Finish with extra thyme or rosemary for a woodsy flavor. -
Vegetarian or Vegan Swap
Replace steak with seared, seasoned portobello slices or marinated, pan-fried tofu. Use vegetable broth and a plant-based cream alternative (oat, cashew) and nutritional yeast or vegan parmesan for cheesy flavor. -
Lighter, Lower-Calorie Option
Use 1 tbsp butter and 1 tbsp olive oil, swap heavy cream for half-and-half or whole milk, and stir in 1 tsp cornstarch dissolved in cold water to help thicken the sauce without as much fat. -
Low-Carb Twist
Skip the tortellini and toss the steak slices with roasted cauliflower florets or spiralized zucchini. Use less broth and cream so the dish isn’t overly watery.
Frequently Asked Questions (FAQ)
Answers to common questions and troubleshooting tips.
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Can I use pre-cooked steak or leftover steak?
Yes. If you have leftover steak, slice it thin and warm it gently in the skillet at the end. Pre-cooked steak won’t need searing; add it to the sauce in step 6 so it just heats through. Be careful not to overcook — pre-cooked beef can become tough if reheated too long. -
My tortellini got soggy — what did I do wrong?
Soggy tortellini usually means it was overcooked or cooked in too much liquid. Follow the package cook times as guidance and simmer just until tender. If using fresh tortellini, reduce simmer time. Also avoid boiling aggressively — a gentle simmer is better. -
Can I make this ahead of time for guests?
You can prep components ahead: slice the steak, mince garlic, and grate Parmesan. Cook the steak and sauce partially, cool, and refrigerate, then finish cooking the tortellini and combine just before serving. If you fully cook and refrigerate, expect a thicker sauce on reheating — add broth to reach the right consistency. -
What cut of steak is best for this dish?
Thin-sliced sirloin, flank, skirt, or hanger steak work well. They sear quickly and stay tender when sliced thin across the grain. Avoid very fatty cuts (like some ribeyes) unless you prefer extra richness; fat can cause flare-ups or too-greasy sauce. -
Can I swap the heavy cream for milk?
Yes, but the sauce will be thinner and less rich. To compensate, mix 1 tsp cornstarch with the milk (cold) and add it to the simmering sauce to help thicken, or use a higher-fat milk like half-and-half. -
How do I keep the steak tender and not overcooked?
Slice the steak thinly and sear quickly over medium-high heat. Remove it from the pan as soon as it’s browned; it will continue to cook slightly when returned to the sauce. Cutting across the grain after cooking shortens the muscle fibers and makes the meat feel more tender. -
Is there a dairy-free way to get that cheesy flavor?
Yes. Use a creamy plant-based milk (cashew or oat works well) and stir in nutritional yeast for cheesiness. Add a small amount of miso paste or a splash of soy sauce for savory umami that mimics the depth Parmesan provides.
If you want help tailoring this recipe for dietary needs or converting quantities to feed a crowd, tell me how many people you’re serving and any dietary restrictions — I’ll customize the plan and timing for you.
Garlic Steak Tortellini Skillet
Ingredients Â
Main Ingredients
- 1 lb steak, thinly sliced Sirloin, flank, skirt, or flank are good choices.
- 1 package cheese tortellini (fresh or frozen) Fresh cooks faster; frozen is convenient.
- 3 tbsp butter (divided) Used for searing steak and sautéing garlic.
- 4 cloves garlic, minced Infuses flavor into the sauce.
- 1 cup beef broth Adds savory depth.
- ½ cup heavy cream Creates a creamy sauce.
- ½ cup grated Parmesan Adds umami flavor.
- to taste Salt & pepper For seasoning.
- to taste Fresh parsley, chopped (optional) For garnish.
InstructionsÂ
Preparation
- Season the steak with salt and pepper. Allow to come to room temperature for 15 minutes.
- Heat 1 tbsp of butter in a skillet over medium-high heat. Sear the steak for 3-4 minutes until browned, then set aside.
- In the same skillet, add 2 tbsp of butter and sauté minced garlic for 1-2 minutes until fragrant.
- Add the tortellini and stir to coat in the butter for about a minute.
- Pour in 1 cup of beef broth and ½ cup of heavy cream, bring to a simmer and cook for 5-7 minutes until tortellini are tender.
- Return the steak to the skillet, add ½ cup of grated Parmesan, mix well and simmer for an additional 2 minutes until the cheese melts.
- Garnish with chopped parsley and serve hot.