Garlic Steak & Cheese-Filled Tortellini Skillet is a rich, hearty dish combining tender seared steak, creamy cheese tortellini, and a velvety garlic-Parmesan sauce. It’s a comforting one-pan meal perfect for weeknights when you want something satisfying yet impressive.
Why You’ll Love This Recipe
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One-skillet convenience: Less mess and quick cleanup.
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Creamy and savory: Combines a luxurious garlic-Parmesan sauce with steak and pasta.
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Customizable: Add spinach, herbs, or spices to suit your taste.
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Hearty and filling: A well-balanced meal with protein, dairy, and carbs.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak:
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sirloin or ribeye steak, cut into bite-sized pieces
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salt and black pepper
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olive oil
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butter
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garlic, minced
For the Tortellini:
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refrigerated cheese tortellini
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butter
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heavy cream
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chicken broth
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grated Parmesan cheese
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baby spinach (optional)
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salt and pepper to taste
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red pepper flakes (optional)
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fresh chopped parsley or basil, for garnish
directions
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Cook the Tortellini
Bring a pot of salted water to boil and cook tortellini according to package directions. Drain and set aside. -
Sear the Steak
Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper. Sear for 2–3 minutes per side until browned but still tender. Remove and set aside. -
Prepare the Sauce
In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Deglaze with chicken broth and add heavy cream. Stir to combine. -
Add Cheese and Combine
Stir in Parmesan cheese until sauce is smooth. Return steak to the skillet and fold in spinach if using. -
Add Tortellini
Add the cooked tortellini and toss gently to coat with sauce. Simmer for 1–2 minutes to meld the flavors. -
Garnish and Serve
Sprinkle with fresh herbs and red pepper flakes if desired. Serve immediately.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
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Vegetarian option: Skip steak and add mushrooms or sun-dried tomatoes.
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Different protein: Use grilled chicken or Italian sausage instead of steak.
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More greens: Add kale or arugula with the spinach.
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Lighter version: Use half-and-half instead of heavy cream.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce. Avoid microwaving steak too long to prevent it from becoming tough.
FAQs
What cut of steak works best?
Sirloin and ribeye are ideal—they’re tender and flavorful with quick cooking times.
Can I use frozen tortellini?
Yes, cook it according to package instructions before adding to the skillet.
How do I prevent the cream sauce from curdling?
Use low to medium heat when simmering and avoid boiling after adding the cream.
Is this dish spicy?
Not inherently, but red pepper flakes add a gentle kick—adjust to taste.
Can I prepare this ahead of time?
Yes, but for best texture, cook the steak and sauce fresh. You can prep tortellini and other ingredients in advance.
What can I serve with this dish?
A simple green salad or garlic bread complements it well.
Can I substitute the heavy cream?
Half-and-half or a blend of milk and Greek yogurt can work, though the sauce may be thinner.
What’s the best way to reheat leftovers?
Use a skillet over low heat with a splash of cream or broth to loosen the sauce.
How can I thicken the sauce more?
Simmer a bit longer or add a small amount of cornstarch slurry.
Can I make this gluten-free?
Yes—use gluten-free tortellini and ensure the broth and seasonings are certified gluten-free.
Conclusion
Garlic Steak & Cheese-Filled Tortellini Skillet delivers indulgent flavor and texture in every bite. With creamy sauce, juicy steak, and tender pasta, this dish brings together comfort and elegance in a one-pan meal that’s sure to become a favorite.
[tasty-recipe id=”19534″]