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Creamy steak tortellini features a rich, decadent pasta dish showcasing tender steak, cheese-filled tortellini, and a luscious creamy sauce.

Creamy Steak Tortellini Irresistible Pasta

This Creamy Steak Tortellini is a comforting and elevated pasta dish. Tender steak tips and cheese tortellini are coated in a luscious, creamy Parmesan sauce. It's a flavorful and satisfying meal that's sure to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 20 ounces cheese tortellini fresh or frozen
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Medium bowl
  • Large skillet or cast-iron pan
  • Whisk
  • Pot
  • Colander
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula

Method
 

  1. In a medium bowl, toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure each piece is nicely coated.
  2. Heat a large skillet or cast-iron pan over medium-high heat until hot.
  3. Add the steak cubes to the hot skillet in a single layer. Don't overcrowd the pan; work in batches if necessary.
  4. Sear the steak for 2-3 minutes per side, until browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
  5. Remove the steak from the skillet and set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  8. Whisk in the flour and cook for 1 minute, stirring constantly.
  9. Slowly whisk in the milk and beef broth, making sure to smooth out any lumps.
  10. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken (about 5-7 minutes).
  11. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
  12. Season with salt and pepper to taste.
  13. While the sauce is simmering, cook the tortellini according to package directions. Drain well.
  14. Add the cooked tortellini and seared steak to the creamy sauce.
  15. Gently toss to combine, ensuring that everything is evenly coated with the sauce.
  16. Simmer for a few minutes to allow the flavors to meld together.
  17. Stir in the chopped fresh parsley.
  18. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.

Notes

Leftover Creamy Steak Tortellini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also microwave it, but be careful not to overheat it, as the sauce can separate. For a thicker sauce, simmer for longer. For a thinner sauce, add more milk or broth. You can substitute the steak for chicken, shrimp, or scallops. For a vegetarian option, use spinach and ricotta tortellini or mushroom tortellini.