Cracked garlic, a silky cream sauce, and tender strips of seared steak—this tortellini dinner hits every comfort food note without feeling heavy or fussy. It’s the kind of recipe you pull out when you want weeknight luxury, a date-night plate, or a hearty dish to feed a hungry crowd. If you enjoy bold garlic-forward sauces with rich proteins, you might also like this baked salmon with garlicky spinach and mozzarella as another easy, flavor-forward meal.
Why you’ll love this dish
This recipe balances indulgence and speed: cheese-filled tortellini for instant richness, a quick sear on a sirloin or ribeye for meaty bite, and a creamhouse sauce made with real cream and freshly grated Parmesan. It’s perfect for evenings when you want restaurant vibes but don’t have hours to spend in the kitchen.
“Ready in under 30 minutes and loved by everyone at our table—this was the new family favorite.” — a quick reader review
Reasons to try it:
- Fast: Most of the time is hands-off (pasta boiling and a short sear).
- Flexible: Use sirloin for budget or ribeye for extra richness.
- Crowd-pleasing: Kids often adore cheesy tortellini; adults get the steak and garlic depth.
- Comfort with finesse: Creamy sauce that’s thick enough to coat pasta but not gluey.
How this recipe comes together
Think of the dish as three parallel jobs that finish together: cook tortellini, sear steak, build a cream sauce in the same pan. Cooking steps flow like this:
- Boil and drain tortellini until tender.
- Season and sear steak to lock in juices; rest it so slices stay juicy.
- Use the steak fond (browned bits) to flavor the sauce: sauté garlic in butter, add cream + milk, then melt in Parmesan slowly.
- Slice steak, combine with sauce and tortellini, and finish with cracked pepper and parsley.
This order keeps the pan flavors integrated—no wasted fond—and ensures the sauce is rich but silky, not grainy.
What you’ll need
- 20 oz cheese tortellini (fresh or refrigerated works best; dried is fine — just check cooking time)
- 1 lb steak (sirloin or ribeye recommended)
- Salt
- Black pepper and cracked black pepper (optional finish)
- Garlic powder (for steak)
- Smoked paprika (for steak; optional but adds depth)
- 2 tbsp olive oil (for searing)
- 4 tbsp butter (for the sauce)
- 5 cloves garlic, minced (use a garlic press or fine mince)
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups Parmesan, shredded or freshly grated (freshly grated melts best)
- Parsley, chopped (optional garnish)
- Red pepper flakes (optional, for heat)
Ingredient notes and substitutions:
- Tortellini: cheese-filled is traditional; mushroom or spinach tortellini works too.
- Steak: flank or skirt can be used but slice thin across the grain for tenderness.
- Dairy swaps: half-and-half can replace heavy cream for a lighter sauce but reduce simmering time to avoid separation. Use vegetarian Parmesan if needed.
Step-by-step instructions
- Cook the tortellini according to package instructions. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- Pat the steak dry. Season all over with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
- Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil. Sear the steak 4–5 minutes per side for medium-rare to medium (times vary by thickness). Use an instant-read thermometer for accuracy: 125–130°F for medium-rare, 135°F for medium.
- Remove steak to a cutting board and tent loosely with foil; rest at least 5–8 minutes so juices redistribute.
- In the same skillet, reduce heat to medium and add 4 tbsp butter. When melted, add the minced garlic and sauté 30–45 seconds until fragrant—don’t let it brown.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer; do not boil aggressively.
- Gradually add 1 1/4 cups Parmesan, stirring constantly until the sauce is smooth and slightly thickened. If sauce seems too thick, stir in a splash of reserved pasta water.
- Slice the rested steak thinly against the grain. Add steak slices and cooked tortellini to the skillet and toss gently to coat everything in sauce.
- Taste and season with additional salt, cracked black pepper, and red pepper flakes to preference. Serve hot, garnished with chopped parsley.
Timing tips: Start boiling the tortellini just before you sear the steak so everything comes together while the steak rests.
Best ways to enjoy it
Serve this dish straight from the pan for a rustic presentation, or plate it with a gentle nest of tortellini and steak slices fanned on top. Pairings that work well:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted or sautéed green beans, garlic broccoli, or asparagus.
- Crusty garlic bread to mop up any leftover cream sauce.
If you prefer surf-and-turf, try pairing this meal alongside a mild seafood dish like the Cajun shrimp and salmon in garlic cream sauce for a dinner party with layered seafood and beef flavors.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Because dairy-based sauces can separate, stir gently before reheating.
- Freezing: Creamy pasta textures change after freezing—if you must freeze, separate the pasta and sauce, freeze in airtight containers up to 1 month, and thaw overnight in the fridge.
- Reheating: Warm on low in a skillet with a splash of milk or reserved pasta water to restore creaminess. Microwave in short bursts, stirring between intervals.
- Food safety: Refrigerate within 2 hours of cooking and reheat to 165°F before serving.
Pro chef tips
- Use the fond: Don’t wipe the pan after searing steak. The browned bits are flavor gold—deglaze with a tiny splash of the milk/cream and scrape them into the sauce.
- Add Parmesan slowly: Adding too much cheese at once can cause clumping; grate fresh and whisk in small handfuls.
- Control thickness: If the sauce thickens too much, thin with reserved pasta water a tablespoon at a time; starch in the water helps bind the sauce.
- Resting is essential: Slicing steak immediately sends juices onto the plate; resting keeps them in the meat.
- Flavor layering: Smoked paprika and garlic powder on the steak add a subtle smoky, savory note that plays nicely against the creamy, cheesy sauce.
Creative twists
- Swap the steak for sliced grilled chicken or pan-seared shrimp for different proteins.
- Make it vegetarian: Omit steak, add mushrooms and spinach, and boost umami with a splash of soy sauce or miso.
- Spice it up: Stir in a spoonful of harissa or chipotle in adobo for a smoky heat.
- Lighter version: Use half heavy cream and half Greek yogurt (off heat) folded in at the end for tang and lighter body.
- Herb finish: Swap parsley for chopped basil or chives for a fresher finish.
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 20–25 minutes. From start to plating expect 30–35 minutes depending on steak thickness and tortellini cook time.
Q: Can I use dried tortellini?
A: Yes. Dried tortellini works—just follow package times. Fresh or refrigerated tortellini will be quicker and give a softer, pillowy texture.
Q: Is it safe to reheat the cream sauce?
A: Yes. Reheat gently over low heat with a splash of milk or pasta water and stir until smooth. Avoid boiling which can break the sauce.
Q: Can I prepare any components ahead?
A: You can cook and slice the steak ahead and refrigerate, then warm briefly in the sauce at serving time. Make the sauce fresh and combine at the last minute for best texture.
Q: What if I don’t have Parmesan?
A: Pecorino Romano is a saltier substitute. If you must, a blend of aged cheeses (Asiago, Grana Padano) works—grate finely so it melts quickly.
Q: How do I know when the steak is done without a thermometer?
A: Use the finger test for doneness or slice a thin piece to check. For medium-rare, the center will be warm pink; medium will show a smaller pink band.