Introduction

This Garlic Steak & Cheese-Filled Tortellini Skillet is a rich and comforting meal perfect for any night of the week. Tender steak cubes combine with cheesy tortellini in a creamy garlic sauce that’s bursting with flavor. It’s a satisfying dish that’s simple to prepare and sure to impress.

A round black skillet filled with two main sections: the left side shows golden-yellow tortellini pasta covered with a creamy, cheesy white sauce speckled with green herbs and black pepper, while the right side has medium-rare steak pieces cut into juicy cubes with a dark brown sear and some pink in the center, garnished with bits of green herbs and resting in a pool of light brown sauce beneath. The skillet sits on a wooden round board, placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Sirloin or Ribeye Steak (Can substitute with grilled chicken, shrimp, or seared tofu.)
1 tbsp Olive Oil (Can be swapped with vegetable oil.)
Salt and Black Pepper (To taste.)
12 oz Cheese-Filled Tortellini (Can exchange with ravioli or other stuffed pasta.)
2 tbsp Unsalted Butter (If using salted butter, adjust salt accordingly.)
4 cloves Garlic (Minced.)
1 cup Heavy Cream (Can replace with half-and-half or plant-based alternatives.)
0.5 cup Grated Parmesan Cheese (Freshly grated preferred for better melting.)
0.25 cup Reserved Pasta Water (Important for adjusting sauce consistency.)
1 tsp Italian Seasoning (Can be substituted with dried oregano or basil.)
0.5 tsp Crushed Red Pepper Flakes (Omit for a milder dish.)
1 tbsp Fresh Chopped Parsley (For garnishing, can swap with basil or omit.)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to the package instructions, usually around 3–5 minutes. Reserve ¼ cup of pasta water, then drain the tortellini and set aside.
Step 2: While the tortellini cooks, pat the steak dry with paper towels. Toss steak cubes with olive oil, salt, and black pepper in a bowl until evenly coated.
Step 3: Heat a cast iron skillet over medium-high heat. Add the seasoned steak cubes in a single layer and sear for 2–3 minutes on each side until browned. Remove steak and let it rest.
Step 4: Lower the heat to medium and add unsalted butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Pour in the heavy cream and stir in grated Parmesan cheese, Italian seasoning, crushed red pepper flakes, and reserved pasta water. Simmer for 3–5 minutes until the sauce thickens and the cheese melts.
Step 6: Add the drained tortellini to the skillet and stir gently to coat it in the sauce. Let it simmer for another minute.
Step 7: Return the seared steak along with any juices to the skillet. Stir to combine with the tortellini and sauce, warming everything for 1–2 minutes.
Step 8: Garnish with chopped parsley and extra Parmesan cheese. Serve immediately for the best flavor and texture.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative like coconut cream.
Try adding sautéed mushrooms or spinach for extra veggies and depth of flavor.
Use ravioli or other stuffed pasta if you prefer a different filling or texture.
If you like it spicier, increase the crushed red pepper flakes or add a dash of hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid microwaving directly to prevent drying out the steak and pasta.

How to Serve

A close-up view of a round black pan filled with two main layers: on the left side, there are juicy steak pieces, browned on the outside with a pink center, covered with a creamy white sauce mixed with green herbs; on the right side, there is a pile of golden-yellow tortellini pasta sprinkled with grated cheese and black pepper, all sitting in the same creamy sauce that pools at the bottom of the pan. The black pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of meat or protein?

Yes, grilled chicken, shrimp, or seared tofu make excellent substitutes for the steak, keeping the dish flavorful and suitable for different diets.

How can I make this dish dairy-free?

Use a plant-based cream alternative such as coconut cream and a dairy-free cheese or omit the Parmesan. Be sure to adjust seasoning to maintain the rich flavor.