Creamy Garlic Steak Tortellini

$- Cheese tortellini: You need 8 oz of cheese tortellini. It adds a rich flavor and fun texture. Look for fresh or dried tortellini at your store. - Steak options and cut details: Use 1 lb of steak. Sirloin or ribeye works best. Cut it into bite-sized pieces for quick cooking. These cuts are tender and full of flavor. - Garlic and seasoning specifics: You will need 4 cloves of garlic, minced. Garlic gives a strong taste. Add 1 teaspoon of Italian seasoning for warmth. Salt and pepper are key for seasoning, so don’t skip them. - Cream and cheese choices: For a creamy base, use 1 cup of heavy cream. It makes your sauce rich. Add 1 cup of grated Parmesan cheese for a cheesy finish. This will melt into the sauce and add depth. {{ingredient_image_2}} Start by filling a large pot with salted water and bring it to a boil. This step is key. Once the water boils, add 8 oz of cheese tortellini. Cook according to the package instructions, usually around 3-5 minutes. The goal is to achieve that perfect al dente bite. After cooking, carefully drain the tortellini in a colander and set it aside. Next, grab a large skillet and add 2 tablespoons of olive oil. Heat it over medium-high heat. While the oil heats, season 1 lb of steak with salt and pepper. Once the oil shimmers, place the steak pieces into the skillet. Sear the steak for about 3-4 minutes, turning them as needed. You want a nice brown crust. When done, remove the steak from the skillet and cover it to keep warm. Now, we’ll make the sauce. In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil. Once hot, add 4 minced cloves of garlic. Sauté the garlic for about 30 seconds, stirring often. Be careful not to burn it, as burnt garlic is bitter. Next, gently pour in 1 cup of heavy cream. Stir while bringing it to a gentle simmer. Gradually add 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Mix until the cheese is melted and the sauce is creamy. It’s time to bring it all together! Add the seared steak back into the skillet. Then, fold in the cooked tortellini. Make sure each piece is well coated in that creamy garlic sauce. For the final touch, taste the dish and adjust the seasoning with more salt or pepper if needed. To cook tortellini perfectly, follow these steps: - Use a large pot of salted water. This adds flavor to the pasta. - Cook until al dente. This means it should be firm but not hard. - Drain it gently and do not rinse. Rinsing removes the starch that helps sauce stick. Common mistakes include: - Overcooking the pasta. This makes it mushy. - Not salting the water. This makes the pasta bland. Choosing the right steak makes a big difference. I recommend using: - Sirloin for a lean cut. - Ribeye for more flavor and fat. For ideal doneness, use these tips: - Sear for 3-4 minutes on each side for medium-rare. - Use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium. You want a creamy sauce that coats everything well. Here’s how to adjust the creaminess: - If too thick, add a splash of pasta water to loosen it. - If too thin, let it simmer longer to thicken. To add flavors or spices: - Try adding red pepper flakes for heat. - Fresh herbs like basil or thyme can brighten the dish. Pro Tips Choose the Right Steak: Opt for cuts like sirloin or ribeye for a tender and flavorful result. These cuts will sear beautifully and complement the creamy sauce perfectly. Don’t Overcook the Garlic: Sauté the garlic just until fragrant to avoid bitterness. Overcooking can ruin the delicate flavor of your sauce. Use Fresh Parmesan: Grate your Parmesan cheese fresh for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect the creaminess of your sauce. Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish's flavor profile. Don’t skip this step for a fresh finish! {{image_4}} You can switch the steak for chicken or shrimp. Both options taste great with the creamy garlic sauce. Chicken cooks quickly, so slice it thin for even cooking. Shrimp adds a sweet flavor, perfect with garlic. For a vegetarian twist, use plant-based meat. It absorbs the sauce well and keeps the dish rich. Adding veggies can take this dish to the next level. Spinach wilts nicely and adds color. Mushrooms bring a lovely earthy taste. You might also try mixing in different cheeses. Gouda or mozzarella can create a fun flavor twist. Each cheese melts differently, so choose what you enjoy most. If you're gluten-free, use gluten-free tortellini. Many brands offer tasty options. For dairy-free needs, try coconut cream or a nut-based cheese. These swaps keep the dish rich without dairy. If you're watching carbs, use zucchini noodles instead of tortellini. It’s a fresh take that still feels hearty. Store your leftovers in the fridge. Use airtight containers to keep them fresh. Make sure the dish cools to room temperature first. This helps prevent moisture buildup. Label the container with the date. This way, you know when to eat it. Reheat creamy garlic steak tortellini on the stove. Use a medium heat setting. Add a splash of cream or broth to keep it moist. Stir continuously to avoid sticking. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep the dish creamy and delicious. You can freeze this dish for later. Use freezer-safe containers to avoid freezer burn. Let the tortellini cool completely before sealing. It can last for up to three months in the freezer. For reheating, thaw it in the fridge overnight. Then, warm it on the stove or microwave. Add cream to refresh the flavors after thawing. To make creamy garlic steak tortellini from scratch, you need a few key ingredients: - 8 oz cheese tortellini - 1 lb steak (sirloin or ribeye), cut into bite-sized pieces - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Start by boiling salted water and cooking the tortellini until al dente. Drain and set aside. Next, heat two tablespoons of olive oil in a skillet. Season your steak with salt and pepper. Sear the steak for 3-4 minutes until browned. Remove the steak and keep it warm. In the same skillet, lower the heat and add the last tablespoon of olive oil. Sauté the minced garlic for about 30 seconds. Be careful not to burn it. Pour in the cream and let it simmer. Stir in the Parmesan cheese and Italian seasoning until it's creamy. Finally, add the steak and tortellini back into the skillet. Mix gently until every piece is coated in the sauce. Taste and adjust seasoning as needed. Yes, you can use frozen tortellini! If you choose frozen tortellini, cook it according to the package instructions. This usually takes a few minutes longer than fresh tortellini. Once cooked, drain it and add it to your creamy garlic sauce just like fresh tortellini. The sauce will still coat the frozen tortellini beautifully. Here are some great ideas for sides: - A fresh green salad with a light vinaigrette - Garlic bread for soaking up the creamy sauce - Steamed broccoli or asparagus to add some color For wine pairings, consider a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc. Both will complement the rich flavors of the tortellini and steak. In this blog post, I covered how to make creamy garlic steak tortellini. We explored the key ingredients, cooking steps, and helpful tips for perfect results. Remember, choosing the right steak cut is crucial for flavor. Experiment with variations to suit your taste and dietary needs. Proper storage and reheating can help you enjoy leftovers without losing quality. Now, you have all the tools you need to create a delicious meal. Dive in and savor every bite of your homemade dish!$

Creamy Garlic Steak Tortellini

A rich and creamy pasta dish featuring tender steak and cheese tortellini in a garlic sauce.

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Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz cheese tortellini
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until they are al dente. Once cooked, drain the tortellini and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the steak pieces generously with salt and pepper. Once the oil is shimmering, add the steak to the skillet. Sear the steak for approximately 3-4 minutes, turning as needed, until it is nicely browned and cooked to your preferred level of doneness. Remove the steak from the skillet and place it on a plate; cover to keep warm.
In the same skillet where the steak was cooked, reduce the heat to medium and add the remaining tablespoon of olive oil. Once heated, add the minced garlic and sauté for about 30 seconds, stirring continuously, until fragrant. Take care not to let the garlic burn, as it will become bitter.
Gently pour the heavy cream into the skillet, stirring as you bring it to a gentle simmer. Gradually add in the grated Parmesan cheese along with the Italian seasoning, mixing thoroughly until the cheese is fully melted and the sauce reaches a luscious, creamy consistency.
Reintroduce the seared steak to the skillet alongside the cooked tortellini. Carefully fold the tortellini and steak into the creamy garlic sauce, ensuring each piece is generously coated in that rich mixture.
Before serving, taste the dish and adjust the seasoning by adding more salt or pepper as needed to suit your palate.
Spoon the creamy garlic steak tortellini onto serving plates, finishing each dish with a sprinkle of freshly chopped parsley for a pop of color and flavor.

Notes

Adjust seasoning to taste before serving.

Keyword creamy, garlic, steak, tortellini