Cracked Garlic Steak Tortellini: A Savory Weeknight Delight (Print Version)

Cracked Garlic Steak Tortellini brings big flavor to your table fast. Tender steak, rich garlic sauce, and cheesy tortellini for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains dairy, gluten, beef

# Ingredients:

→ Main Ingredients

01 - 1 lb sirloin or flank steak, trimmed and sliced into bite-sized pieces
02 - 19-20 oz (about 2 packages) refrigerated cheese tortellini
03 - 1 cup heavy cream
04 - 1/2 cup grated Parmesan cheese, plus more for garnish
05 - 1/2 cup beef broth

→ Flavor Boosters & Aromatics

06 - 6-8 cloves garlic, gently smashed and minced (or more, I won't judge!)
07 - 2 tbsp olive oil
08 - 2 tbsp unsalted butter

→ Seasonings & Spices

09 - 1/2 tsp red pepper flakes (or to taste)
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped (for garnish)
12 - Reserved pasta water (about 1 cup)

# Instructions:

01 - Okay, first things first, let's get that steak ready for our Cracked Garlic Steak Tortellini. Pat your steak dry with paper towels – this is crucial for a good sear, trust me! Season it generously with salt and pepper. While it's chilling, get a big pot of water boiling for your tortellini. Don't forget to salt the water like the ocean; this is where I always forget, and then my pasta tastes bland. Slice your steak into bite-sized pieces after seasoning, it makes everything easier later. You'll thank me!
02 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, add your steak in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! Cook for about 2-3 minutes per side for a nice medium-rare. I'm telling you, that golden-brown crust is everything. Remove the steak to a plate and set it aside, letting those juices hang out. Don't worry about the little bits left in the pan; those are flavor bombs for our sauce!
03 - Once your salted water is at a rolling boil, add the tortellini. Cook according to package directions, usually just 2-3 minutes for fresh tortellini. You want it al dente, not mushy! While it’s cooking, resist the urge to eat it all straight from the pot, though I won't lie, I've been there. Drain it, but save about a cup of that starchy pasta water – it's liquid gold for our sauce. Seriously, don't forget this step, it's a game-changer.
04 - Back to the skillet! Reduce the heat to medium. Add the butter, letting it melt, then toss in all that glorious cracked garlic and the red pepper flakes. Sauté for about a minute until fragrant, but *don't let it burn*! Burnt garlic is a sad, bitter affair, and we don't want that for our Cracked Garlic Steak Tortellini. Pour in the beef broth, scraping up any delicious browned bits from the bottom of the pan – that's called deglazing, and it adds so much flavor. Let it simmer for a couple of minutes to reduce slightly.
05 - Now for the creamy magic! Stir in the heavy cream and let it gently simmer for another 2-3 minutes until it starts to thicken. This is where the sauce for your Cracked Garlic Steak Tortellini really comes alive. Reduce the heat to low, then add the cooked tortellini, seared steak, and about half of the Parmesan cheese. Toss gently to coat everything in that beautiful, rich sauce. If it seems too thick, add a splash of that reserved pasta water until it reaches your desired consistency. My kitchen always smells amazing at this point!
06 - Give it a final taste and adjust seasonings if needed. Sometimes it just needs a little more salt or a fresh crack of pepper. Divide the Cracked Garlic Steak Tortellini among bowls, then sprinkle generously with the remaining Parmesan cheese and fresh parsley. A little extra red pepper if you’re feeling spicy! This dish just looks so inviting, and honestly, the smell alone is enough to make my mouth water. Enjoy your delicious creation!

# Notes:

01 - Always pat your steak dry before searing; it makes all the difference for that perfect crust.
02 - If the sauce gets too thick while reheating, add a splash of milk or broth to loosen it up.
03 - For a dairy-free option, full-fat coconut milk can substitute heavy cream, but expect a subtle coconut flavor.
04 - Serve with a crisp green salad and some crusty garlic bread to soak up all that incredible sauce.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - pasta pot
03 - cutting board
04 - sharp knife
05 - whisk
06 - tongs

# Nutrition (Per Serving):

Calories: 750 Calories
Total Fat: 45g
Total Carbohydrate: 50g
Protein: 35g

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