Description
A quick and hearty one-pan meal featuring juicy steak bites, cheesy tortellini, and a rich garlic butter sauce. Perfect for weeknights when you want bold flavor with minimal cleanup.
Ingredients
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12 oz cheese tortellini (fresh or frozen)
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1.25 lb sirloin or ribeye steak, cut into bite-size pieces
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2 tbsp olive oil
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3 tbsp unsalted butter
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3 cloves garlic, minced
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½ cup beef broth (or reserved pasta water)
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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½ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (plus more for garnish)
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Optional: red pepper flakes for heat
Instructions
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Bring a large pot of salted water to a boil. Cook tortellini according to package directions until tender. Drain and set aside, reserving a small amount of pasta water if desired.
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Pat steak cubes dry with paper towels. Season generously with salt, black pepper, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until golden brown and cooked to your preference. Remove from skillet and set aside.
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In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Cook until fragrant, about 1 minute, being careful not to burn.
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Stir in beef broth (or reserved pasta water), scraping up any browned bits from the pan to build flavor. Simmer for 1–2 minutes.
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Add the cooked tortellini and steak bites back into the skillet. Toss to coat everything in the garlic-butter sauce.
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Sprinkle in Parmesan cheese and stir until melted and creamy. Adjust seasoning with more salt and pepper if needed.
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Remove from heat, garnish with fresh parsley and optional red pepper flakes, and serve hot.
Notes
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For added richness, stir in ¼ cup heavy cream before adding Parmesan.
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Ribeye provides more marbling and flavor, while sirloin is leaner and more budget-friendly.
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Add vegetables such as spinach, cherry tomatoes, or mushrooms for extra nutrition.
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Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes