Winter nights call for something truly cozy and warming. This Garlic Steak Tortellini hits the spot every single time. It is rich, filling, and surprisingly simple to make. Your whole family will love this high-protein meal tonight.
You deserve a dinner that feels special without the stress. This recipe delivers restaurant-quality flavors right in your own kitchen. It is the perfect way to end a long, cold day. Let’s get cooking something wonderful together!
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for any occasion. It combines tender sirloin with cheesy, soft pasta. The sauce is velvety and packed with aromatic cracked garlic. It is ideal for a busy winter weeknight when time is short.
You only need one main skillet for the sauce and steak. This means less cleanup and more time to relax. It provides a balanced, protein-rich dinner that keeps everyone satisfied. You will love how the flavors meld together perfectly.
Simple Method
Making this dish is much easier than it looks. You start by searing the steak to get a perfect golden crust. Then, you build a quick cream sauce in the same pan. Even beginner cooks can master this fail-proof recipe easily. It all comes together in about 35 minutes.
Simple Ingredients
Most of these items are likely already in your kitchen. Fresh garlic and quality steak make all the difference.
- 1 lb top sirloin steak, cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini
- 8 cloves fresh garlic, smashed and cracked
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup beef bone broth
- 1 tsp freshly cracked black pepper
- 0.5 tsp kosher salt
- 2 cups fresh baby spinach
Step-by-Step Directions
- Bring 4 quarts of salted water to a rolling boil and cook tortellini until al dente, approximately 3 to 5 minutes.
- Pat steak cubes dry with paper towels and season with salt and half of the cracked black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Sear steak cubes in a single layer for 2 minutes per side to achieve a Maillard reaction crust, then remove and reserve.
- Reduce heat to medium and melt butter in the skillet, scraping the fond from the bottom.
- Add the cracked garlic cloves and sauté for 2 minutes until golden brown and aromatic.
- Deglaze the pan with beef bone broth and simmer for 3 minutes to reduce volume by half.
- Incorporate heavy cream and remaining black pepper, whisking continuously while simmering for 5 minutes.
- Whisk in Parmesan cheese until the sauce reaches a cohesive, emulsified state.
- Fold in baby spinach until wilted, then return the steak and cooked tortellini to the skillet, tossing to coat thoroughly before serving.
Best Ways to Enjoy It
Serve this Garlic Steak Tortellini in large, shallow bowls. Add a side of toasted garlic bread for extra crunch. A simple arugula salad helps balance the rich cream sauce. It is perfect for a cozy night in with your loved ones.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to three days. Reheat slowly on the stove with a splash of milk. This helps the sauce become creamy and smooth again. Avoid the microwave to keep the steak from getting tough.
Tips for Best Results
- Always pat the steak dry before searing for better browning.
- Do not crowd the pan when cooking the steak cubes.
- Use fresh garlic instead of the jarred kind for better flavor.
- Whisk the Parmesan in slowly to prevent any clumping.
- Add the spinach at the very end to keep it bright.
- Use refrigerated tortellini for the best tender texture.
- Deglaze the pan thoroughly to capture all the savory bits.
Ways to Switch It Up
- Try using chicken breast cubes for a lighter protein option.
- Swap the spinach for chopped kale for a heartier green.
- Add a pinch of red pepper flakes for a spicy kick.
- Use mushroom tortellini for an extra earthy flavor profile.
Common Questions
Can I use frozen tortellini?
Yes, you can certainly use frozen tortellini. Just follow the package directions for boiling times. They may take a few extra minutes to cook.
What is the best cut of steak?
Top sirloin is excellent because it is lean and tender. You could also use ribeye for a richer flavor. Just be sure to trim any excess fat first.
Is the sauce very garlicky?
Yes, this recipe uses eight cloves for a bold flavor. The garlic becomes mellow and sweet as it sautés. It creates a beautifully balanced sauce for the pasta.
I hope this warm bowl of pasta brings comfort to your table tonight. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Katie Wood
Cracked Garlic Steak Tortellini in Creamhouse Sauce
Ingredients
- 1 lb top sirloin steak, cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini
- 8 cloves fresh garlic, smashed and cracked
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup beef bone broth
- 1 tsp freshly cracked black pepper
- 0.5 tsp kosher salt
- 2 cups fresh baby spinach
Instructions
- Bring 4 quarts of salted water to a rolling boil and cook tortellini until al dente, approximately 3 to 5 minutes.
- Pat steak cubes dry with paper towels and season with salt and half of the cracked black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Sear steak cubes in a single layer for 2 minutes per side to achieve a Maillard reaction crust, then remove and reserve.
- Reduce heat to medium and melt butter in the skillet, scraping the fond from the bottom.
- Add the cracked garlic cloves and sauté for 2 minutes until golden brown and aromatic.
- Deglaze the pan with beef bone broth and simmer for 3 minutes to reduce volume by half.
- Incorporate heavy cream and remaining black pepper, whisking continuously while simmering for 5 minutes.
- Whisk in Parmesan cheese until the sauce reaches a cohesive, emulsified state.
- Fold in baby spinach until wilted, then return the steak and cooked tortellini to the skillet, tossing to coat thoroughly before serving.
