Cracked Garlic Steak Tortellini: Creamy, Rich, & Easy Dinner (Print Version)

Cracked Garlic Steak Tortellini brings tender steak and cheesy pasta together in a luscious cream sauce. A comforting, quick meal for weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains dairy, meat

# Ingredients:

→ Main Players

01 - 1 lb sirloin steak (or ribeye), cut into 1-inch pieces
02 - 18-20 oz fresh cheese tortellini
03 - 5 oz fresh baby spinach

→ The Creamy Sauce Crew

04 - 1.5 cups heavy cream
05 - 1 cup beef broth
06 - 1/2 cup freshly grated Parmesan cheese, plus more for serving

→ Flavor Boosters

07 - 4-5 cloves garlic, minced (or more, I'm not judging!)
08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get that steak seasoned well with salt and pepper. Heat a good glug of olive oil in a large skillet over medium-high heat until it's shimmering. When it's hot, lay your steak in there, and don't overcrowd the pan, hon. Sear it for about 2-3 minutes per side for medium-rare, or longer if you prefer. You want a beautiful crust! This is where I always forget to open a window, and the smoke alarm gives me a heart attack. Once done, remove the steak to a cutting board, tent it with foil, and let it rest. This step is crucial for tender, juicy steak, trust me.
02 - In the same skillet (don't clean it, those browned bits are flavor gold!), reduce the heat to medium. Add a little more olive oil if needed, then toss in all that glorious minced garlic. Sauté it for about a minute, until it’s fragrant and just starting to turn golden. Be careful not to burn it; burnt garlic tastes bitter, and honestly, I've ruined a batch or two by getting distracted scrolling through Instagram. Pour in the beef broth and let it simmer for a couple of minutes, scraping up any delicious bits from the bottom of the pan. This is where the magic begins for our Cracked Garlic Steak Tortellini sauce.
03 - Now for the creamy goodness! Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 3-5 minutes, stirring occasionally, until it starts to thicken slightly. You'll smell that rich, dairy aroma, and it's just heavenly. This is where I usually add a generous crack of black pepper and a pinch of salt. Taste it! Adjust seasonings as you go. You want it flavorful but not overly salty yet, as the Parmesan will add more.
04 - While your sauce is doing its thing, cook the tortellini according to package directions in a separate pot of salted boiling water. Fresh tortellini cooks super fast, usually just 2-3 minutes until it floats to the top. Drain it well. I always set a timer, because I've definitely overcooked pasta into a mushy mess before, and nobody wants that in their Cracked Garlic Steak Tortellini.
05 - Add the cooked, drained tortellini directly into the skillet with your creamy sauce. Toss it gently to coat every little cheesy pocket. Then, toss in the baby spinach. It'll look like a mountain at first, but it wilts down incredibly quickly, usually within a minute or two. Keep stirring until the spinach is just tender and vibrant green. I love watching it shrink; it’s like magic!
06 - Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it's melted and smooth. Slice your rested steak against the grain into thin strips. Add the steak slices to the tortellini, gently tossing to combine. The final result should look incredibly inviting, smelling of garlic and rich cream. Garnish with fresh parsley. Serve immediately and watch everyone's faces light up; this Cracked Garlic Steak Tortellini is truly a winner!

# Notes:

01 - Don't overcrowd the pan, hon. Seriously, I learned that the hard way with soggy steak.
02 - This tortellini dish reheats surprisingly well in a skillet with a splash of milk, unlike that one time I nuked it and it turned into a sad, oily mess.
03 - No tortellini? I've used penne before, and while it's not the same hug, it still gets the job done.
04 - A sprinkle of fresh parsley at the end isn't just for looks; it really brightens everything up, trust me.

# Equipment Needed:

01 - Large skillet
02 - cutting board
03 - large pot
04 - sharp knife

# Nutrition (Per Serving):

Calories: 750
Total Fat: 45g
Total Carbohydrate: 55g
Protein: 35g

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