The Best One-Pan Steak Bite Tortellini Recipe

Name: The Best One-Pan Steak Bite Tortellini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz cheese tortellini (fresh or frozen); 1.25 lb sirloin or ribeye steak, cut into bite-size pieces; 2 tbsp olive oil; 3 tbsp unsalted butter; 3 cloves garlic, minced; ½ cup beef broth (or reserved pasta water); 1 tsp Italian seasoning; Salt and black pepper, to taste; ½ cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped (plus more for garnish); Optional: red pepper flakes for heat

Author: Michelle Davis

Published: 7 September 2025

There’s something undeniably comforting about the combination of juicy, sizzling steak and soft, cheesy pasta. This One-Pan Steak Bite Tortellini brings together steakhouse indulgence and Italian-inspired comfort in a single skillet. Perfect for busy weeknights, this dish delivers bold flavors, a buttery garlic sauce, and pillowy tortellini—all in just 30 minutes.

The inspiration for this recipe comes from those cozy nights when you crave something hearty but don’t want to spend hours in the kitchen. By pairing tender steak bites with cheese-filled tortellini, you get the richness of a restaurant-quality meal without the fuss. It’s elegant enough for date night but easy enough for family dinner, making it one of those go-to recipes you’ll want to keep in your back pocket.

Why You’ll Love This Recipe

If you’ve been searching for a dinner that balances convenience with comfort, this recipe checks all the boxes. Here’s why it deserves a spot on your weekly menu:

One-Pan Wonder: Minimal cleanup means you spend more time enjoying dinner and less time at the sink.
Ready in 30 Minutes: Perfect for weeknights when time is short but you still want a hearty, homemade meal.
Steakhouse Meets Pasta Night: Juicy steak bites seared to perfection pair beautifully with creamy, cheesy tortellini.
Crowd-Pleaser: Whether you’re cooking for kids, friends, or guests, this dish is guaranteed to impress.
Customizable: Spice it up with red pepper flakes, swap the cheese tortellini for spinach tortellini, or use your favorite cut of beef.

Ingredients You’ll Need

Here’s a breakdown of everything you’ll need to make this garlic butter steak tortellini skillet:

12 oz cheese tortellini (fresh or frozen) – The star pasta base, perfectly pillowy and cheesy.
1.25 lb sirloin or ribeye steak – Cut into bite-sized cubes for quick searing. Sirloin is leaner, while ribeye brings extra richness.
2 tbsp olive oil – Helps achieve that perfect golden crust on the steak.
3 tbsp unsalted butter – The foundation of the garlic butter sauce.
3 cloves garlic, minced – For a bold, aromatic flavor.
½ cup beef broth (or pasta water) – Adds depth and helps create a silky sauce.
1 tsp Italian seasoning – Brings a herby balance to the richness.
Salt & black pepper, to taste – Essential for seasoning.
½ cup grated Parmesan cheese – Melty, nutty, and rich.
2 tbsp fresh parsley, chopped – Brightens and freshens the dish.
Optional: red pepper flakes – For a subtle kick of heat.

Step-by-Step Instructions

Step 1: Cook the Tortellini

Start by preparing the base of the dish: the tortellini. Bring a large pot of salted water to a rolling boil. Adding salt not only seasons the pasta but also enhances the flavor of the tortellini itself. Gently drop the tortellini into the boiling water and cook according to the package directions. If you’re using fresh tortellini, this typically takes 2–5 minutes, while frozen varieties may need an extra minute or two.

Once the tortellini floats to the surface and is tender yet firm to the bite, drain it carefully. Set it aside in a bowl, drizzling it lightly with olive oil to prevent sticking if you’re not adding it back to the skillet immediately.

Pro Tip: Save about half a cup of pasta water before draining. This starchy liquid can be used to thin out the sauce later, giving it a silkier texture without losing flavor.

Step 2: Sear the Steak Bites

Next comes the star of the dish—the steak. Patting the steak cubes dry with a paper towel is a small but essential step, as excess moisture prevents browning. Season generously with salt, freshly cracked black pepper, and Italian seasoning to infuse each bite with flavor.

Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the steak cubes in a single layer. Be mindful not to overcrowd the pan, as this can cause the steak to steam instead of sear. Allow the steak to cook undisturbed for 1–2 minutes per side, depending on your preferred doneness. You’re aiming for a golden, caramelized crust on the outside while keeping the inside juicy and tender.

Transfer the seared steak bites to a plate and set them aside, leaving behind the flavorful drippings in the pan.

Pro Tip: Resist the urge to move the steak around while it cooks. Letting it sit undisturbed helps achieve that restaurant-quality crust that makes each bite irresistible.

Step 3: Build the Garlic Butter Sauce

Now it’s time to create the sauce that ties everything together. In the same skillet, lower the heat to medium and add the butter. As it melts, it will pick up the flavor from the steak drippings, adding incredible depth.

Add the minced garlic to the butter and sauté for about one minute, just until fragrant. Garlic cooks quickly, so stir frequently to prevent burning. Once the garlic releases its aroma, pour in the beef broth—or use some of that reserved pasta water if you prefer a lighter sauce.

Use a wooden spoon to scrape up the browned bits from the bottom of the pan. These flavorful bits, known as fond, are the secret to a rich and savory sauce. Let the mixture simmer for a minute or two, allowing the flavors to meld.

Step 4: Combine Everything

With the sauce ready, it’s time to bring the dish together. Add the drained tortellini to the skillet, tossing it gently so each piece becomes coated in the garlic butter sauce. Return the seared steak bites to the pan and stir to combine.

Sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce and clings to the tortellini and steak. This creates a glossy, cheesy coating that makes every bite taste indulgent.

Step 5: Finish & Serve

Remove the skillet from the heat. Finish the dish with a scattering of freshly chopped parsley for brightness and color. If you enjoy a little spice, add a pinch of red pepper flakes for heat.

Serve immediately, either directly from the skillet for a rustic presentation or portioned into individual plates. The result is a hearty, restaurant-quality meal that balances the richness of steak with the comforting creaminess of tortellini—all ready in under 30 minutes.

Recipe Tips & Variations

Choose Your Steak Wisely: Ribeye gives you more marbling and flavor, while sirloin is leaner but still tender.
Add Veggies: Toss in baby spinach, cherry tomatoes, or sautéed mushrooms for extra nutrition and flavor.
Make It Creamy: Add a splash of heavy cream before stirring in the Parmesan for a creamier sauce.
Cheese Swap: Try it with spinach and ricotta tortellini or even ravioli for a fun twist.
Heat Factor: If you like spice, don’t hold back on the red pepper flakes.

Serving Suggestions

This dish is satisfying on its own, but if you want to round out the meal, here are some great pairings:

Garlic Bread or Focaccia: Perfect for soaking up the buttery sauce.
Simple Green Salad: A light side balances the richness of the pasta and steak.
Roasted Vegetables: Think asparagus, broccoli, or zucchini.

Storage & Reheating Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce.
Freezing: This recipe isn’t ideal for freezing, as tortellini can become mushy upon thawing.

Frequently Asked Questions

When it comes to cooking a quick and hearty one-pan dinner like steak bite tortellini, a few common questions often come up. Here are detailed answers to help you get the best results every time.

1. Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works just as well as fresh. The main difference is the cooking time. Fresh tortellini usually takes 2–5 minutes to boil, while frozen varieties may need a few extra minutes until they are fully cooked and tender. Be sure to check the package instructions for exact timing. Once cooked, drain them thoroughly before adding them to the skillet. If you want to prevent sticking, toss them lightly with olive oil while waiting to combine them with the sauce and steak.

2. What cut of steak is best for steak bites?

Sirloin and ribeye are the top choices for this recipe. Sirloin steak is leaner and often more budget-friendly, yet it still delivers great flavor when seared properly. Ribeye, on the other hand, has beautiful marbling that creates juicy, tender bites and a richer flavor. If you want a balance of affordability and taste, go with sirloin. But if you’re looking to make the dish extra indulgent, ribeye is worth the splurge. No matter which cut you choose, be sure to pat the steak dry before searing—it helps create that golden, flavorful crust.

3. Can I make this dish creamy?

Absolutely! For a richer and creamier sauce, add about ¼ cup of heavy cream right after the garlic has cooked and before you stir in the Parmesan. This creates a luscious, silky sauce that clings to both the steak and tortellini, making the dish taste even more decadent. If you prefer a lighter version, you can skip the cream and rely on the garlic-butter and Parmesan alone, which already deliver plenty of flavor. Both options are delicious, so it depends on your preference.

4. Can I use chicken instead of steak?

Yes, chicken makes a wonderful alternative if you prefer poultry or don’t have steak on hand. Cut chicken breasts or thighs into bite-sized pieces, season them, and sear them in the same way you would the steak. Chicken thighs tend to stay juicier, but chicken breasts work just as well if cooked properly. Just be sure to adjust the cooking time slightly, ensuring the chicken is cooked through to an internal temperature of 165°F. This variation keeps the dish hearty and flavorful while offering a leaner protein option.