Sink your fork into warm cheese-filled tortellini, tender seared steak, garlicky butter sauce, and bright wilted spinach—this Garlic Steak Tortellini with Spinach is pure comfort in a skillet. It’s rich but simple: juicy bites of steak for savory depth, sweet cherry tomatoes and garlic for brightness, and just enough Parmesan to make the sauce silky without weighing the dish down. Ready in under 30 minutes (active time), it feels special enough for guests but easy enough for a weeknight.
If you want a few quick tips for getting a perfect sear on the steak pieces before you start, check out these helpful steak grilling tips to build confidence at the stove. This post will walk you through everything—ingredients, step-by-step directions with why each step matters, serving ideas, storage, variations, and common questions—so you can make this dish perfectly the first time.
Why You’ll Love This Garlic Steak Tortellini with Spinach
A quick intro sentence: This recipe combines fast weeknight cooking with restaurant-level flavor.
- Quick and easy: Uses one skillet and mostly pantry staples. From start to finish it’s doable on a busy weeknight.
- Explain: Minimal prep and short cooking times mean dinner comes together fast.
- Big flavor, minimal effort: The garlic-butter base plus seared steak delivers rich, satisfying taste.
- Explain: Browning the steak and deglazing the pan pulls up flavorful fond that becomes the sauce.
- Family-friendly and adaptable: Kids love the cheesy tortellini; adults get the savory steak and optional spice.
- Explain: You can easily swap proteins or add vegetables to suit preferences.
- Economical: Uses one package of tortellini and a modest amount of steak to feed 3–4 people.
- Explain: Tortellini adds bulk and richness so you don’t need an expensive cut of meat.
The Necessary Ingredients
Here’s what you’ll need to make the recipe as written:
- 1 lb steak, cut into bite-size pieces
- 1 package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 tbsp butter
- 3–4 garlic cloves, minced
- 1 cup broth (beef or chicken)
- ½ cup grated Parmesan
- Salt & pepper, to taste
- Olive oil, for searing
- Red pepper flakes, optional
Notes and Substitutions on Ingredients:
- Steak: Role — provides savory, meaty flavor and texture. Substitutions — thinly sliced chicken breast or thighs work well if you prefer poultry; for a vegetarian option, use hearty mushrooms (cremini or portobello) or seared tofu. If using chicken, reduce searing time so it doesn’t dry out.
- Cheese tortellini: Role — cheese-filled tortellini delivers the creamy, comforting base so you need little else. Substitutions — ravioli or gnocchi both work; if you use dried pasta instead, plan to cook it separately and reserve some pasta water to finish the sauce. Fresh or frozen tortellini cook faster than dried.
- Broth (beef or chicken): Role — deglazes the pan and provides the liquid to cook tortellini in, infusing the sauce with savory depth. Substitutions — low-sodium vegetable broth for a lighter flavor, or a ½ cup white wine + ½ cup water for a brighter, slightly acidic twist. If you use wine, let it reduce slightly before adding the tortellini.
Small additions that matter: Parmesan melts into a lightly creamy finish—if you’re dairy-free, try a sprinkle of nutritional yeast and a touch of dairy-free butter for richness.
How to Prepare the Garlic Steak Tortellini with Spinach step by step
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Season the steak pieces with salt and pepper. Let sit for about 15 minutes.
Why: Letting the seasoned steak sit brings the meat closer to room temperature and helps the salt start to penetrate, improving flavor and encouraging a better sear. If the pieces are wet, they’ll steam instead of brown.
Pro Tip: Pat the steak dry with paper towels before seasoning. Dry meat + hot pan = better crust. -
Heat olive oil in a skillet over medium-high heat, add the steak and cook until browned on all sides (3–5 minutes). Remove and set aside.
Why: High heat is what creates the Maillard reaction—the browning that gives steak its deep, savory flavor. Don’t move the pieces constantly; give them a chance to form a crust. Remove the steak early if it’s not fully cooked; it will finish cooking later in the sauce and you’ll avoid overcooking.
Pro Tip: Use a heavy-bottomed pan (cast iron is ideal). Work in batches if your pan is crowded—overcrowding cools the pan and causes steaming instead of searing. -
In the same skillet, melt butter, add minced garlic and cherry tomatoes, sauté until soft (2–3 minutes).
Why: The butter soaks up the fond (those browned bits) left behind by the steak, concentrating flavor into the sauce. Garlic releases aroma and flavor very quickly—cook just until fragrant to avoid bitterness. Tomatoes will soften and add gentle sweetness and acidity, balancing the richness.
Pro Tip: Keep the heat at medium. If garlic starts to brown too fast, lower the heat to prevent a burnt taste. -
Pour in broth, bring to a simmer, add tortellini and cook according to package instructions (6–8 minutes).
Why: The broth both deglazes the pan and becomes the cooking liquid for the tortellini, letting the pasta absorb the savory flavors. Fresh or frozen tortellini usually need less time than dried—check the package and taste as you go. If the sauce seems too thin, simmer a bit longer; if too thick, add a splash more broth or reserved pasta water.
Pro Tip: If you’re using dried pasta instead, cook it in salted water separately to al dente and fold it into the skillet with a little reserved pasta water to finish the sauce. -
Stir in spinach until wilted, then mix in Parmesan.
Why: Spinach wilts quickly and adds color, texture, and a mild green flavor. Parmesan melts into the sauce, adding saltiness and a silky mouthfeel that helps the broth cling to the pasta and steak. Add cheese off direct high heat if you want a smoother texture—too-high heat can make cheese clump.
Pro Tip: Add the spinach in handfuls, stirring between additions, so it wilts evenly and doesn’t steam into a soggy mass. -
Return the seared steak to the skillet, mix gently, and serve hot, garnished with extra Parmesan and optional red pepper flakes.
Why: Returning the steak at the end warms it through without overcooking. Mixing gently helps the meat stay tender and the tortellini keep its shape. Finish with a sprinkle of Parmesan and red pepper flakes for balance and a pop of color.
Pro Tip: Let the skillet rest off the heat for a minute before serving so juices settle. A drizzle of good olive oil or a squeeze of lemon brightens the final dish.
Serving Suggestions
Perfect Pairings:
- Drinks: A medium-bodied red wine like Sangiovese or Chianti complements the steak’s savory notes without overpowering the cheese. For beer lovers, a brown ale or amber ale pairs nicely. For a non-alcoholic option, sparkling water with lemon or iced tea balances the richness.
- Sides: A crisp green salad with lemon vinaigrette, garlic bread or toasted baguette to mop up sauce, or roasted vegetables (asparagus, broccolini, or carrots) for extra color and fiber.
- Want more ways to serve steak-centric dishes? Try browsing more steak recipes for inspiration on side pairings and protein swaps.
Occasions:
- Weeknight dinner: Ready in about 30 minutes, it’s perfect for busy evenings when you want something comforting without fuss.
- Date night or dinner with friends: Plate it in shallow bowls, add a side salad, and finish with extra Parmesan and a bottle of wine for a cozy, restaurant-style meal at home.
- Meal prep for the week: Make a double batch and store portions for quick lunches or reheated dinners.
Serving Tips:
- Portioning: A 1-pound package of steak and one tortellini package serves 3–4 depending on appetites. Stretch it with extra veggies for larger groups.
- Garnish: Freshly grated Parmesan and a light sprinkle of red pepper flakes or chopped parsley brighten flavor and appearance.
- Plating: Serve in warm bowls rather than plates to keep the pasta hot longer.
Storage and Reheating Tips
Refrigerated:
- Store: Place leftovers in an airtight container and refrigerate for up to 3–4 days. Cool to room temperature before sealing to prevent condensation.
- Tip: For best texture, store steak and pasta together; the sauce helps preserve moisture.
Freezed:
- Can you freeze this? Yes, but with caveats. Tortellini texture can change when frozen and thawed—cheese-filled pasta may become slightly softer. If you want to freeze:
- Method: Cool completely, transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Alternatively, freeze in single-serve portions for easy thawing.
- Duration: Freeze up to 2 months for best quality.
- Thawing: Defrost overnight in the refrigerator before reheating.
Reheating:
- Stovetop (best for texture): Warm in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. Stir gently until heated through.
- Microwave: Cover loosely and heat in 1-minute bursts, stirring between intervals. Add a teaspoon of water or broth to prevent drying.
- Oven (for large portions): Place in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through—about 15–20 minutes, depending on volume. Add a splash of broth and stir halfway through.
Guaranteed Success Tips
- Don’t overcrowd the pan when searing steak: Work in batches to get a proper brown crust. Overcrowding causes steaming.
- Pat steak dry before searing: Moisture prevents browning and leads to less flavorful meat.
- Watch the garlic: Garlic cooks fast—add it once the butter is warm and remove if it starts to brown too quickly to avoid bitterness.
- Cook tortellini to package guidance: Fresh/frozen tortellini will cook faster than dried—taste to check doneness and avoid mushy pasta.
- Taste and adjust at the end: Salt and acidity make a big difference—add a pinch of salt, a squeeze of lemon, or extra Parmesan as needed.
Recipe Variations
- Spicy Italian Twist: Add ¼ to ½ teaspoon crushed red pepper flakes while sautéing the garlic, and toss in sliced spicy Italian sausage with the steak for extra heat.
- Creamy Alfredo Style: After the tortellini is cooked, stir in ½ cup heavy cream (or half-and-half) along with the Parmesan to create a luxuriously creamy sauce. Reduce the broth to ½ cup if you want a thicker finish.
- Vegetarian Version: Replace steak with 12–16 oz sliced cremini mushrooms or roasted cauliflower; use vegetable broth and swap Parmesan for a vegetarian or vegan alternative if needed.
- Lighter Lemon-Garlic: Finish with the zest and juice of half a lemon and skip extra Parmesan for a lighter, brighter finish. Use olive oil instead of butter for a fresher taste.
- One-Pot Meal Prep: Double the recipe and roast extra vegetables (bell peppers, zucchini) alongside or toss them into the skillet near the end for a full sheet-pan-and-skillet meal.
- Low-Carb Alternative: Use pan-fried large gnocchi made from cauliflower or zucchini noodles, and reduce the tortellini portion.
Frequently Asked Questions (FAQ)
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My steak bites were tough—what did I do wrong?
Tough steak often comes from overcooking or using a very lean cut without enough fat. Avoid high heat for too long—sear quickly to brown, then finish gently in the sauce. Also, cut against the grain for shorter muscle fibers, and choose a tender cut (sirloin tips, ribeye, or flank sliced thin against the grain). Letting the steak rest briefly after searing helps juices redistribute. -
Can I use pre-cooked steak or leftover roast beef?
Yes—pre-cooked steak or roast beef works well. Add it back to the skillet only in the final step just to warm through so it doesn’t dry out. Pre-cooked meats won’t contribute as much fond to the sauce, so taste and adjust seasoning. -
Should I use fresh or frozen tortellini? Which is better?
Both work. Fresh tortellini cooks the fastest and has a tender texture; frozen is convenient and almost as good. Dried tortellini or other dried pasta will require separate cooking and may not absorb the sauce the same way. If using dried pasta, cook it until al dente, reserve some cooking water, then combine in the skillet. -
Can I make this ahead and reheat it later?
Yes—cook fully, cool, and store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to restore moisture. Freezing is possible, but expect a slight change in pasta texture. -
How can I thicken the sauce if it’s too thin?
Simmer longer to reduce the liquid and concentrate flavor. For a quicker fix, stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) and simmer until thickened. Alternatively, add more grated Parmesan to add body and richness. -
What cheese can I use if I don’t have Parmesan?
Pecorino Romano, Asiago, or a good aged cheddar can work in a pinch, though flavor profiles vary. Pecorino is saltier and tangier, so use slightly less. For dairy-free diets, try nutritional yeast plus a pat of dairy-free butter for a similar savory lift. -
My garlic turned bitter—how do I avoid that?
Garlic becomes bitter when burned. Cook it on medium or medium-low, and add it after the butter is melted and the pan isn’t screaming hot. Stir constantly once it becomes fragrant and add other ingredients (like tomatoes) to keep it from over-browning.
Enjoy making this Garlic Steak Tortellini with Spinach—it’s one of those simple meals that feels luxurious without the fuss. If you try any variations or have a favorite way of serving it, drop a note in the comments so others can learn from your experience.
Garlic Steak Tortellini with Spinach
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-size pieces Substitutions include thinly sliced chicken breast or tofu for a vegetarian option.
- 1 package cheese tortellini (fresh or frozen) Substitutions include ravioli or gnocchi.
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 tbsp butter
- 3-4 cloves garlic, minced
- 1 cup broth (beef or chicken) Substitutions include low-sodium vegetable broth or white wine.
- ½ cup grated Parmesan For dairy-free, use nutritional yeast.
- to taste Salt & pepper
- as needed Olive oil, for searing
- optional Red pepper flakes
Instructions
Preparation
- Season the steak pieces with salt and pepper. Let sit for about 15 minutes.
- Heat olive oil in a skillet over medium-high heat, add the steak, and cook until browned on all sides (3–5 minutes). Remove and set aside.
- In the same skillet, melt butter, then add minced garlic and cherry tomatoes; sauté until soft (2–3 minutes).
- Pour in broth, bring to a simmer, add tortellini and cook according to package instructions (6–8 minutes).
- Stir in spinach until wilted, then mix in Parmesan.
- Return the seared steak to the skillet, mix gently, and serve hot, garnished with extra Parmesan and optional red pepper flakes.