The moment garlic hits hot butter, magic happens. My kitchen fills with that can’t-wait-another-second aroma, and suddenly dinner feels less like a chore and more like a victory. This Garlic Steak & Cheese-Filled Tortellini Skillet Bliss delivers big comfort with zero fuss—and yes, it all happens in one pan. 🙌

Juicy steak bites sear up fast, locking in flavor, while pillowy cheese tortellini soak up a rich garlic parmesan cream sauce. It’s cozy, indulgent, and honestly a little dramatic—in the best way. One pan, bold flavor, minimal cleanup. That’s the dream, right?

This dish fits perfectly into your weekly rotation of Sirloin Meals, but it’s flexible enough to work as Dinner With Round Steak too. IMO, that versatility makes it a keeper. Love hearty, no-nonsense comfort food? This one belongs on your list of Winter Beef Recipes—especially when cold nights call for something warm and satisfying.

What makes it extra lovable? It’s a total win for fans of One Pan Dinners Stovetop cooking. Everything cooks together, flavors build fast, and you’re not left staring at a sink full of dishes afterward. FYI: fewer dishes = happier cook.

Whether you’re exploring new Skillet Steak Recipes, searching for reliable Recipes Steak lovers will devour, or just craving a Fancy Dinner For One without the hassle, this skillet checks every box. It even slides effortlessly into your favorites for Easy Cast Iron Skillet Recipes.

Need inspiration beyond the basics? This is one of those Steak Tips Dinner Ideas that feels restaurant-level but stays weeknight-easy. So grab a fork, lean into the garlic, and ask yourself—why wouldn’t dinner be this good tonight? 😏

Garlic Steak Tortellini Skillet

Garlic Steak & Cheese-Filled Tortellini Skillet Bliss is the ultimate one-pan comfort meal made for busy nights and big cravings. Juicy, pan-seared steak pairs perfectly with tender cheese-filled tortellini, all coated in a rich garlic parmesan cream sauce. Everything comes together in a single skillet for bold flavor and easy cleanup. This dish feels fancy enough for a special dinner but stays simple enough for a weeknight win. Cozy, creamy, and deeply satisfying, it’s the kind of recipe you’ll come back to whenever comfort food calls your name.

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Prep Time 15

Cook Time 20

Course: Dinner, Main Course, Side Dish

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

Ingredients You’ll Need
Steak Components
1 lb sirloin or ribeye cut into bite-sized pieces
Juicy, flavorful cuts work best here. Chicken, shrimp, or even tofu can step in if needed.
1 tablespoon olive oil
Helps create a gorgeous sear on the steak. Neutral oils also work.
Salt and freshly cracked black pepper
Simple seasoning goes a long way—don’t skip it.
Tortellini & Cream Sauce
12 oz cheese-filled tortellini
Soft, cheesy pasta that carries the sauce beautifully. Ravioli works too.
2 tablespoons unsalted butter
Builds richness and balances the garlic.
4 garlic cloves finely chopped
Fresh garlic = maximum flavor payoff.
1 cup heavy cream
Creates a luxurious, velvety sauce. Half-and-half or dairy-free cream can substitute.
½ cup grated Parmesan cheese
Adds salty depth and helps thicken the sauce—freshly grated melts best.
¼ cup pasta cooking water reserved
Liquid gold for smoothing and loosening the sauce.
1 teaspoon Italian seasoning
Brings subtle herbal warmth. Oregano or basil also work.
½ teaspoon red pepper flakes optional
For a gentle kick of heat.
1 tablespoon chopped fresh parsley
A fresh finish and pop of color.

Method

1. Cook the Pasta

Bring a large pot of well-salted water to a boil. Drop in the tortellini and cook until tender and floating. Scoop out ¼ cup of the cooking water before draining. Set pasta aside.

2. Season the Steak

Pat steak pieces dry. Toss them with olive oil, salt, pepper, and your preferred spices until evenly coated.

3. Sear Until Golden

Heat a cast iron or heavy skillet over medium-high. Add steak in a single layer and cook undisturbed for 2–3 minutes per side until browned. Remove and rest on a plate.

4. Build the Flavor Base

Reduce heat to medium. Melt butter in the same skillet, then stir in garlic. Cook briefly until fragrant—about 30 seconds.

5. Make the Sauce

Pour in cream, then add Parmesan, Italian seasoning, and reserved pasta water. Simmer gently, stirring, until smooth and slightly thickened.

6. Add the Tortellini

Fold the cooked tortellini into the sauce and toss gently to coat.

7. Bring It All Together

Return steak and juices to the skillet. Warm everything together for 1–2 minutes without overcooking.

8. Finish & Serve

Sprinkle with parsley and extra Parmesan. Serve hot and enjoy immediately.

Notes

Make-Ahead Tips

Season steak up to a day in advance and refrigerate. Tortellini can be cooked ahead and stored for 2–3 days. When ready, reheat gently and finish the sauce fresh for best results.

Pro Cooking Tips

Choose well-marbled steak for tenderness
Avoid overcrowding the pan when searing
Always save pasta water—it fixes everything
Add mushrooms or spinach for extra depth

Storage & Reheating

Refrigerator: Store leftovers airtight for up to 3 days.
Freezer: Freeze for up to 2 months; thaw overnight before reheating.
Reheat: Warm slowly on the stovetop with a splash of cream or milk.

Tip: Keeping steak and pasta separate helps preserve texture.

FAQs

What steak cut works best?
Sirloin and ribeye are ideal thanks to their balance of flavor and tenderness.

Can I freeze this dish?
Yes—just thaw slowly and reheat gently to keep the sauce smooth.

How do I thin the sauce if needed?
Add reserved pasta water or a bit of cream while reheating.

Can this be made dairy-free or gluten-free?
Absolutely. Use plant-based cream and gluten-free tortellini as needed.