There’s something deeply satisfying about a pasta dish that feels both cozy and a little bit fancy — enter Garlic Steak Tortellini with Pesto Cream. Tender bite-size pieces of seared steak mingle with pillowy cheese tortellini in a silky garlic cream sauce brightened by basil pesto and finished with a shower of Parmesan. The result is rich but balanced: savory beef, garlicky warmth, and fresh herb notes from the pesto. It’s a dish that works as a weeknight showstopper or an easy date-night meal. Read on for ingredient tips, step-by-step directions, make-ahead ideas, and clever variations so this becomes your new go-to comfort-meets-elegant recipe. If you’re interested in extra steak ideas while you cook, check out these helpful steak grilling tips: steak grilling tips.
Why You’ll Love This Garlic Steak Tortellini with Pesto Cream
A short note on what makes this recipe a keeper.
- Quick and satisfying: Ready in about 30–40 minutes. Seared steak and one-skillet sauce keep things fast without skimping on flavor.
- Rich but balanced: The combination of heavy cream and pesto gives a creamy texture with fresh herbal brightness so it doesn’t feel heavy.
- Family-friendly: Mild, familiar flavors that kids and adults both tend to love — cheese tortellini is an easy win.
- Flexible and forgiving: Works with fresh or frozen tortellini, different steak cuts, and jarred or homemade pesto.
The Necessary Ingredients
A quick list of everything you’ll need.
- 1 lb steak, cut into bite-size pieces
- 1 package cheese tortellini (9–12 oz typical)
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup basil pesto
- ½ cup Parmesan cheese, grated
- Salt & pepper, to taste
- Olive oil, for searing
- Fresh basil, for garnish
Notes and Substitutions on Ingredients:
- Steak: The steak is the star — it adds savory depth and satisfying texture. Tender cuts like sirloin, flank, or ribeye work well when sliced into bite-size pieces. If you want more budget-friendly options, skirt or flank steak are great when sliced thin across the grain; they still brown nicely. For a milder, leaner option, try sirloin tip. If you prefer poultry, substitute with chicken breast cut into pieces (cook until no pink remains).
- Heavy cream & Parmesan: Heavy cream provides the silky sauce and helps bind pesto and cheese. If you want a lighter sauce, you can use half-and-half mixed with a tablespoon of flour or cornstarch to thicken, but expect a slightly less rich mouthfeel. For a dairy-free version, use full-fat canned coconut milk (it will change flavor) and a dairy-free Parmesan-style topping.
- Basil pesto: Pesto adds concentrated basil, garlic, and nutty Parmesan flavor. Store-bought pesto works perfectly to save time. If you use a jarred pesto, pick a good-quality brand and taste for salt — you may need less added salt. For a twist, swap pesto for sun-dried tomato pesto or arugula pesto for different flavor profiles.
How to Prepare the Garlic Steak Tortellini with Pesto Cream step by step
Clear, numbered steps with the why and a pro tip for each.
-
Season the steak with salt and pepper, then let sit for 15 minutes.
- Why: Salt draws out a touch of moisture then reabsorbs it, seasoning the meat more deeply and helping form a better crust when seared. Letting it sit also brings the steak closer to room temperature for more even cooking.
- Pro Tip: Pat the steak dry with a paper towel before seasoning. A dry surface sears better and creates more flavorful browning.
-
Heat olive oil in a skillet over medium-high heat, then sear the steak pieces for 3–5 minutes until browned; remove and set aside.
- Why: Searing over higher heat creates Maillard browning — those browned bits are full of flavor. Work in batches if necessary to avoid overcrowding, which causes steaming instead of searing.
- Pro Tip: Use a heavy skillet (cast iron if you have it) and don’t move the steak too much in the pan. Let each side develop a good crust before flipping.
-
In the same skillet, add butter and garlic; sauté until fragrant.
- Why: Using the same pan lets you pick up the fond (those tasty brown bits left from the steak). Butter adds richness and carries the garlic aroma into the sauce. Garlic cooks quickly — you want it fragrant and soft, not burnt.
- Pro Tip: Keep the heat at medium. If butter begins to brown too fast, lower the heat; burnt garlic tastes bitter.
-
Stir in heavy cream and bring to a gentle simmer, then add tortellini and cook for 6–8 minutes until tender.
- Why: The cream forms the base of the sauce and helps the tortellini cook while absorbing flavor. Simmer gently rather than boil to prevent the cream from breaking or reducing too aggressively.
- Pro Tip: If you’re using fresh tortellini, cooking time will be shorter (usually 3–4 minutes). For frozen tortellini, follow package times but check for tenderness. Add a splash of pasta cooking water (or a few tablespoons of water) if the sauce is too thick.
-
Mix in pesto and Parmesan until creamy.
- Why: Pesto brings bright herb and garlic notes; Parmesan adds nutty, salty depth and helps thicken the sauce. Stirring off-heat or over very low heat prevents the pesto’s bright green color from dulling.
- Pro Tip: Add pesto a little at a time and taste. Different pestos have varying saltiness, so adjust seasoning after adding it.
-
Return the steak to the skillet and gently mix with the sauce.
- Why: Reintroducing the steak at this point keeps it tender and prevents overcooking. Folding it into the sauce warms the meat and allows the flavors to meld.
- Pro Tip: If your steak was seared more than a few minutes earlier, check for doneness by cutting one piece. If it’s undercooked for your taste, allow 1–2 minutes in the warm sauce to finish cooking.
-
Garnish with fresh basil and serve hot.
- Why: Fresh basil adds a fragrant final note and a pop of color. Serve immediately while the sauce is silky.
- Pro Tip: Finish with an extra sprinkle of Parmesan and a drizzle of good olive oil for shine and flavor.
Serving Suggestions
Practical and creative ideas to complete the meal.
Perfect Pairings
- Sides: A crisp green salad (simple romaine or arugula with lemon vinaigrette) cuts through the creaminess. Roasted asparagus, roasted Brussels sprouts, or garlic green beans are excellent warm sides.
- Bread: Crusty Italian bread or garlic bread is perfect for sopping up the sauce.
- Drinks: A medium-bodied red like Merlot or a fruity Chianti complements the steak; if you prefer white, an unoaked Chardonnay or Vermentino works nicely. For non-alcoholic options, sparkling water with lemon or a lightly brewed iced tea are refreshing.
Occasions
- Weeknight Dinner: Toss this together after work for a comforting family meal that feels elevated.
- Date Night: Plate it with a side salad and a glass of wine for an intimate, restaurant-style dinner at home.
- Casual Dinner Party: Make the steak and sauce ahead (see storage tips) and finish just before guests arrive so you can spend time with company, not at the stove.
Serving Tips
- Portioning: This recipe serves about 3–4 people depending on appetite. Add a side salad for larger groups.
- Presentation: Serve in warm bowls, garnish with torn basil leaves and freshly cracked black pepper. A final grating of Parmesan adds visual and flavor appeal.
- Make-it-ahead trick: Cook the steak and prepare the pasta up to the point of combining. Keep components separately chilled — reheat and combine just before serving to preserve texture.
For more inspiration and recipes that work with seared steak, explore this curated collection: steak & grill recipes.
Storage and Reheating Tips
How to keep leftovers tasty and safe.
Refrigerated
- Duration: Store in an airtight container for up to 3–4 days.
- Tip: Keep pasta and steak together in the same container — the sauce helps maintain moisture. Add a splash of cream or milk before reheating to freshen the sauce.
Freezed
- Duration & packaging: Freezing cream-based dishes can change the sauce texture (separation). If you must freeze, freeze in airtight, freezer-safe containers for up to 2 months. Consider freezing the cooked steak separately from the pasta if possible.
- Defrosting: Thaw overnight in the refrigerator before reheating for best results.
Reheating
- Stovetop (best): Reheat gently in a skillet over low heat with a splash (1–3 tbsp) of cream, milk, or broth. Stir frequently until warmed through to recombine any separated fats.
- Oven: Place in a covered oven-safe dish at 325°F (160°C) for 10–15 minutes until hot, stirring once. Add a little liquid if sauce looks dry.
- Microwave (fast): Microwave in 30–45 second bursts, stirring between cycles. Add a tablespoon of cream or water if needed.
Guaranteed Success Tips
Golden rules to avoid common pitfalls.
- Don’t overcrowd the pan when searing steak: Work in batches to get a proper brown crust.
- Dry the steak before searing: Moisture prevents browning and leads to steaming.
- Keep the cream at a gentle simmer: Boiling can break the sauce or make it overly thick.
- Taste as you go: Pesto and Parmesan salt levels vary — adjust salt at the end.
- Don’t overcook the tortellini: Cook to al dente so they don’t turn mushy in the sauce.
Recipe Variations
Easy ways to change the flavor profile.
- Spicy Pesto Steak Tortellini: Stir ½–1 tsp red pepper flakes into the cream before adding tortellini, or mix in a spoonful of harissa or chili paste with the pesto for heat.
- Mushroom & Vegetarian Version: Replace steak with a mix of cremini and shiitake mushrooms sautéed until deeply browned. Use vegetable broth and a plant-based cream (or regular cream if vegetarian) and swap Parmesan for a vegetarian hard cheese.
- Lemon-Basil Bright Twist: Add the zest of 1 lemon and a squeeze of lemon juice when you stir in the pesto to brighten the sauce. Finish with extra fresh basil for an herby lift.
- Chicken or Shrimp Swap: Substitute the steak with bite-sized chicken breast pieces (cook thoroughly) or shrimp (add late; cook until opaque, about 2–3 minutes).
- Gluten-Free Version: Use gluten-free tortellini or gluten-free pasta pillows. Ensure pesto and other condiments are labeled gluten-free.
Frequently Asked Questions (FAQ)
Practical answers to common concerns.
-
Can I use frozen tortellini?
Yes. Frozen tortellini works well — just add a minute or two to the cooking time and check package instructions. If the tortellini is frozen together in a block, separate under cold water before adding or gently stir after the liquid warms. -
My sauce looks grainy or has separated — what happened?
If the cream overheated or boiled vigorously, the fat can separate from the milk solids and create a grainy texture. To fix it, reduce heat and whisk in a little warm cream or a tablespoon of butter to bring it back together. Reheating gently and avoiding high heat prevents this. -
What steak cut is best for this recipe?
Sirloin, ribeye, flank, and skirt steaks are all good choices. For tender results, choose a tender cut (ribeye or sirloin) or slice tougher cuts thinly across the grain (flank/skirt) to avoid chewiness. -
Can I make this ahead for a dinner party?
Yes. You can sear the steak and prepare the sauce up to the point of adding tortellini, then cool and refrigerate. Reheat gently, cook fresh tortellini, and combine just before serving. This keeps textures and flavors fresher. -
How can I lighten the dish without losing flavor?
Use half-and-half with a small thickener (1 tsp cornstarch whisked into the cream) or substitute part of the cream with low-sodium chicken or vegetable broth. Increase the amount of pesto herbs (basil) to maintain bright flavor. -
Is this recipe freezer-friendly?
Cream sauces don’t always freeze and thaw perfectly — they can separate and become grainy. If you want to freeze, freeze components separately (steak and tortellini). Thaw overnight and reheat gently, adding a splash of cream to recombine the sauce. -
How do I keep the steak tender and not overcooked?
Cut steak into even-size pieces so they cook uniformly. Sear quickly over medium-high heat and remove from the pan once browned but slightly under your preferred doneness; they’ll finish cooking when returned to the warm sauce. Resting briefly after searing helps juices redistribute.
If you try this Garlic Steak Tortellini with Pesto Cream, you’ll have a cozy, flavorful dish that feels elevated with minimal fuss. Enjoy — and don’t forget to garnish with fresh basil and a little extra Parmesan at the table.
Garlic Steak Tortellini with Pesto Cream
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-size pieces Tender cuts like sirloin, flank, or ribeye work well.
- 1 package (9–12 oz) cheese tortellini Works with fresh or frozen tortellini.
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- ½ cup basil pesto Consider using homemade or a quality store-bought.
- ½ cup Parmesan cheese, grated
- to taste salt & pepper
- as needed olive oil, for searing
- as needed Fresh basil, for garnish
Instructions
Preparation
- Season the steak with salt and pepper, then let sit for 15 minutes.
- Heat olive oil in a skillet over medium-high heat, then sear the steak pieces for 3–5 minutes until browned; remove and set aside.
- In the same skillet, add butter and garlic; sauté until fragrant.
- Stir in heavy cream and bring to a gentle simmer, then add tortellini and cook for 6–8 minutes until tender.
- Mix in pesto and Parmesan until creamy.
- Return the steak to the skillet and gently mix with the sauce.
- Garnish with fresh basil and serve hot.