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Garlic Steak Tortellini Skillet – Easy One Pan Dinner on the Stovetop Thumbnail

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 minutes
Cook Time 20 minutes
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.