There are some dinners that don’t try to impress with tricks, they simply deliver comfort and flavor in every bite. Steak tortellini with garlic cream sauce is one of those meals. It’s rich without being overwhelming, cozy without feeling heavy, and satisfying in a way that makes everyone slow down and enjoy dinner. Tender cheese tortellini, juicy slices of steak, and a silky garlic cream sauce come together in one pan for a dish that feels indulgent yet completely doable at home.
This recipe is designed for real kitchens and real evenings. You don’t need complicated techniques or hard-to-find ingredients, just a little care with the steak and patience while the sauce gently thickens. It’s the kind of meal that feels special even on an ordinary night.
Table of Contents
Table of Contents
A Comfort-First Steak Pasta You’ll Come Back To
Steak and pasta may feel like a restaurant-only pairing, but when done right, it becomes one of the most comforting dinners you can make. The creamy garlic sauce coats the tortellini perfectly, settling into every fold, while the steak adds depth and savory richness. Every element has its place, and nothing overwhelms the dish.
This is comfort food that still feels balanced. The garlic brings warmth, the cream softens everything, and the steak adds that hearty satisfaction that turns pasta into a full meal. It’s cozy, filling, and deeply rewarding.
Ingredients You’ll Need
Steak and Pasta
450 g beef steak (sirloin or ribeye)
500 g refrigerated cheese tortellini
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
Garlic Cream Sauce
3 tablespoons unsalted butter
5 garlic cloves, finely minced
1 cup heavy cream (240 ml)
½ cup beef broth (120 ml)
½ cup freshly grated Parmesan cheese (50 g)
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
Finishing Touches
2 tablespoons fresh parsley, finely chopped
Extra grated Parmesan for serving
Step-by-Step Instructions
Step 1: Bring the Steak to Room Temperature
Pat the steak dry with paper towels and season evenly on both sides with salt and black pepper. Let it rest at room temperature for about 15 minutes. This helps the steak cook evenly and stay tender.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook for 3 to 4 minutes per side for medium-rare, adjusting the time for your preferred doneness. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for at least 10 minutes.
Step 3: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3 to 5 minutes. Drain well and reserve about ½ cup of the pasta water.
Step 4: Start the Garlic Base
Lower the heat to medium and return the skillet to the stove. Add butter and allow it to melt completely. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
Step 5: Build the Cream Sauce
Pour in the beef broth and gently scrape the bottom of the pan to release any flavorful bits. Let it simmer for 2 minutes. Slowly add the heavy cream and Italian seasoning, stirring gently. Allow the sauce to simmer for 4 to 5 minutes until slightly thickened.
Step 6: Finish the Sauce and Pasta
Stir in the Parmesan cheese until smooth and fully melted. Add the cooked tortellini and toss gently to coat. If the sauce feels too thick, add a small amount of reserved pasta water until the texture is silky.
Step 7: Slice the Steak
Slice the rested steak thinly against the grain. This ensures every bite stays tender and easy to eat.
Step 8: Combine and Serve
Add the sliced steak to the skillet and gently toss with the tortellini and sauce. Warm everything together for about 1 minute. Sprinkle with fresh parsley and crushed red pepper flakes if desired.
Helpful Tips for Best Results
Letting the steak rest is not optional, it’s what keeps it juicy. Cutting too early releases the juices and dries it out. Keep the sauce at a gentle simmer once the cream is added, rushing this step can cause separation. Slow cooking gives you that smooth, luxurious finish.
Easy Customizations
One of the best things about steak tortellini with garlic cream sauce is how adaptable it is. Once you’ve made it once, it becomes the kind of recipe you can tweak based on what’s in your fridge or what you’re craving that day, without losing its comforting appeal.
If you love extra depth and savoriness, mushrooms are a natural addition. Sauté sliced mushrooms in the skillet after cooking the steak and before adding the butter. They soak up the flavor left in the pan and add a rich, earthy note that pairs beautifully with the cream sauce.
For a touch of freshness, leafy greens work surprisingly well here. A handful of spinach or baby kale stirred in right at the end will wilt gently into the sauce, adding color and balance without overpowering the dish. It’s a small addition that makes the meal feel lighter while still comforting.
If you enjoy a little heat, crushed red pepper flakes or freshly cracked black pepper can be increased slightly. You can also finish the dish with a drizzle of chili oil for a subtle warmth that complements the garlic and cream without stealing the spotlight.
Cheese lovers can easily adjust the richness. Adding a small amount of grated Pecorino Romano along with the Parmesan will bring a sharper, saltier flavor. Just be sure to add it slowly and keep the heat low so the sauce stays smooth.
For a slightly brighter finish, a quick squeeze of lemon juice just before serving can lift the entire dish. It doesn’t make the pasta taste lemony, but it balances the cream and enhances the garlic and steak flavors.
This recipe is forgiving and flexible by design. Whether you add vegetables, adjust seasoning, or experiment with different cuts of steak, it still delivers that same comforting, satisfying experience every time.
Nutritional Facts (Per Serving, Approximate)
Calories: 720
Protein: 42 g
Fat: 38 g
Carbohydrates: 48 g
Fiber: 3 g
Sugar: 3 g
Sodium: 780 mg
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works perfectly. Just cook it according to the package directions and drain thoroughly before adding it to the sauce.
What cut of steak is best for this recipe?
Sirloin and ribeye are both excellent options. Sirloin is leaner, while ribeye offers more richness from its marbling.
Can I make the sauce ahead of time?
You can prepare the sauce a few hours in advance and gently reheat it over low heat, adding a splash of cream or broth to restore the texture.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the sauce.
Can I substitute milk for heavy cream?
Heavy cream is recommended for the best texture. Milk will produce a thinner sauce and less richness.
Final Thoughts
Steak tortellini with garlic cream sauce is the kind of recipe that earns a permanent spot in your rotation. It’s comforting, filling, and just indulgent enough to feel special without being complicated. Perfect for relaxed weeknights or cozy weekends, this dish brings warmth to the table and satisfaction to every bite.
Sometimes the best meals aren’t about doing more, they’re about doing simple things well. This recipe is proof of that.