savory garlic Parmesan tortellini with steak and fresh herbs Recipe

There’s something irresistibly comforting about a plate of rich, creamy pasta topped with perfectly seared steak bites. Whether it’s a chilly weeknight, a cozy weekend dinner, or a special occasion where you want to impress without the fuss, savory garlic Parmesan tortellini with steak and fresh herbs delivers indulgence in every bite. Inspired by the classic flavors of a steakhouse meal but simplified for home cooking, this dish balances the buttery richness of a Parmesan cream sauce with the satisfying savoriness of tender steak and fresh aromatic herbs.

The inspiration behind this recipe comes from a desire to combine two beloved elements—pasta and steak—into a single skillet dish that’s both luxurious and approachable. It’s perfect for family dinners, date nights at home, or when friends drop by for a spontaneous meal. In just 30 minutes, you can create a restaurant-worthy dish that feels decadent yet comforting.

Ingredients

• 12 oz cheese tortellini (fresh or frozen)

• 1 lb sirloin or ribeye steak, cut into bite-sized pieces

• Salt and black pepper, to taste

• 1 tsp smoked paprika

• 2 tbsp olive oil

• 4 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup beef or vegetable broth

• ¾ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 tbsp fresh parsley, chopped

• 1 tsp fresh thyme leaves (optional)

• Extra Parmesan for garnish

Directions

1. Cook the Tortellini

Begin by bringing a large pot of salted water to a rolling boil. Salt is essential here—it enhances the flavor of the pasta and ensures that each bite of tortellini is seasoned from within. Once the water is boiling, add the cheese tortellini carefully to avoid sticking. For fresh tortellini, cook for approximately 3–5 minutes; frozen tortellini may require 5–7 minutes. The ideal texture is al dente, tender but with a slight bite that holds up well when tossed in the creamy sauce. Overcooking can result in mushy pasta that absorbs too much liquid, so keep a close eye on the timer. Stir occasionally to prevent the tortellini from sticking together.

Once cooked, carefully drain the tortellini and set it aside in a warm bowl. You can drizzle a tiny amount of olive oil over the pasta to prevent sticking while preparing the rest of the dish. Keeping the tortellini slightly firm ensures it will perfectly absorb the garlic Parmesan sauce without falling apart. This simple step is crucial to achieving a restaurant-quality texture.

2. Sear the Steak Bites

While the pasta cooks, focus on the steak, which is the heart of this dish. Start by cutting your sirloin or ribeye into bite-sized pieces that will cook quickly and evenly. Season generously with salt, black pepper, and smoked paprika, which lends a subtle smoky depth and adds a beautiful color to the finished dish.

Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil shimmers before adding the steak pieces to ensure a perfect sear. Place the steak in a single layer, leaving a little space between each piece. Overcrowding the pan will cause the meat to steam instead of sear, preventing that desirable caramelized crust.

Sear the steak for 1–2 minutes per side, depending on the thickness, until a golden-brown crust forms while the inside remains juicy. Avoid moving the pieces too frequently; letting them sit allows the Maillard reaction to create deep flavor. Once seared, remove the steak from the skillet and set aside on a plate. Cover loosely with foil to keep the meat warm while you prepare the sauce.

3. Make the Garlic Parmesan Sauce

Using the same skillet ensures you capture all the flavorful bits left behind from the steak, which add depth to the sauce. Reduce the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1–2 minutes, stirring constantly to avoid burning. Garlic is the foundation of this sauce, providing a fragrant, savory aroma that infuses the dish.

Next, pour in the heavy cream and broth, stirring to combine and scraping the bottom of the skillet to incorporate the caramelized bits from the steak. Gradually whisk in the Parmesan cheese until smooth. Adding the cheese slowly prevents clumping and creates a luxuriously creamy texture. Stir in the Italian seasoning, and allow the sauce to simmer for 2–3 minutes. The heat should be gentle, just enough for the sauce to thicken slightly while remaining silky and rich. The combination of butter, cream, and Parmesan results in a sauce that clings beautifully to the pasta and steak, coating every piece with indulgent flavor.

4. Combine Pasta and Steak

Once the sauce has thickened, return the cooked tortellini and seared steak bites to the skillet. Gently fold them into the sauce, ensuring that each piece is evenly coated. Handle the tortellini with care to avoid tearing the delicate pasta pockets.

At this stage, taste the dish and adjust seasoning as needed. Add more salt, freshly ground black pepper, or a pinch of smoked paprika to achieve a perfect balance of flavors. Toss everything just enough to combine the ingredients, allowing the heat of the sauce to meld the flavors together. This step ensures that every bite delivers the perfect combination of creamy sauce, tender pasta, and savory steak.

5. Finish and Serve

To finish the dish, stir in the fresh parsley and, if desired, fresh thyme leaves. These herbs bring brightness and subtle complexity, cutting through the richness of the sauce and adding visual appeal.

Serve the tortellini and steak immediately on warm plates. Garnish with extra Parmesan cheese for an elegant touch and a final boost of flavor. This dish pairs beautifully with a crisp green salad, roasted vegetables, or crusty bread for mopping up the luscious sauce.

For maximum enjoyment, serve hot. The garlic Parmesan sauce thickens as it cools, so timing is important to achieve that creamy, indulgent consistency. Whether it’s a cozy weeknight dinner or a special occasion, this skillet pasta promises a comforting, satisfying meal with layers of flavor that everyone will love.

Why This Recipe Works

There are a few reasons why this garlic Parmesan tortellini with steak becomes an instant favorite:

• Flavor balance: The smoky, savory steak contrasts beautifully with the creamy, cheesy sauce, while fresh herbs lighten and brighten the dish.

• Texture contrast: Tender tortellini, juicy steak bites, and the slight crisp of seared garlic provide a satisfying bite.

• Quick and approachable: You can make a luxurious, restaurant-quality meal in just 30 minutes, perfect for weeknights or spontaneous dinner parties.

• Customizable: Swap in your favorite pasta or herbs, add vegetables, or adjust the seasoning to suit your taste.

Tips for the Perfect Tortellini and Steak

1. Choose the right steak: Tender cuts like sirloin or ribeye work best for searing quickly without becoming tough.

2. Don’t overcook the pasta: Slightly al dente tortellini absorbs the sauce better and maintains its structure.

3. Layer flavors: Searing the steak first and then using the same pan for the sauce creates depth through the caramelized bits left in the skillet.

4. Fresh herbs matter: Parsley and thyme brighten the dish and cut through the richness of the sauce.

5. Serve immediately: Garlic Parmesan sauce thickens as it cools, so enjoy this dish right off the stove for the creamiest experience.

Variations to Try

This recipe is versatile enough to accommodate a few creative twists:

• Vegetable boost: Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and nutrients.

• Cheese upgrade: Swap Parmesan for Asiago or Pecorino Romano for a sharper, tangier profile.

• Protein swap: While steak is indulgent, chicken breast or shrimp can make lighter alternatives without compromising flavor.

• Spice it up: A pinch of red pepper flakes adds warmth without overpowering the creaminess.

Serving Suggestions

To complete this indulgent meal, consider these accompaniments:

• Fresh salad: A crisp arugula or mixed green salad with lemon vinaigrette cuts through the richness.

• Garlic bread: Perfect for scooping up leftover sauce and adding a satisfying crunch.

• Roasted vegetables: Lightly seasoned broccoli, asparagus, or zucchini complement the creamy pasta.

• Simple wine or non-alcoholic pairing: A sparkling water with lemon or a refreshing iced tea balances the richness of the sauce.

Meal Prep and Storage

If you’re cooking for a weeknight or want to prep ahead:

• Make ahead: Prepare the garlic Parmesan sauce in advance and refrigerate for up to 2 days. Reheat gently before adding pasta and steak.

• Leftovers: Store leftover pasta in an airtight container in the refrigerator for 2–3 days. Reheat with a splash of cream or broth to bring back the creamy texture.

• Freezing: While pasta dishes with cream sauce can lose some texture when frozen, you can freeze the cooked steak separately and thaw for quick reheating with freshly made sauce and pasta.

Health Considerations

While this dish is indulgent, it can fit into a balanced diet with a few mindful adjustments:

• Use whole-grain tortellini or a vegetable-based pasta for added fiber.

• Substitute half-and-half or milk for heavy cream to reduce fat while keeping the sauce creamy.

• Load up on vegetables like spinach, zucchini, or roasted bell peppers to add volume and nutrients.

Frequently Asked Questions

Q: Can I use frozen tortellini?
Yes, frozen tortellini works perfectly. Just cook it a minute or two longer than fresh pasta and drain carefully.

Q: How can I make the steak more tender?
Choose tender cuts like ribeye or sirloin and avoid overcooking. Sear quickly over medium-high heat for the juiciest bites.

Q: Can this recipe be made gluten-free?
Absolutely! Use gluten-free tortellini and check your broth and seasoning labels to ensure they are gluten-free.

Q: Can I make this vegetarian?
Yes! Swap steak for mushrooms, sun-dried tomatoes, or grilled vegetables while keeping the garlic Parmesan sauce for a fully vegetarian option.

savory garlic Parmesan tortellini with steak and fresh herbs Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

There’s something irresistible about a creamy, cheesy pasta dish paired with tender, juicy steak bites. Perfect for a cozy weeknight dinner, a special occasion, or a comforting meal for friends and family, this garlic Parmesan tortellini with steak and fresh herbs is a restaurant-worthy dish made simple at home. Inspired by the classic flavors of a steakhouse, this recipe balances rich, buttery cream sauce with the savory taste of seared steak, finished with fresh herbs to add brightness. Ready in just 30 minutes, it’s indulgent, flavorful, and satisfying—without being complicated.

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Ingredients

Scale 1x2x3x

• 12 oz cheese tortellini (fresh or frozen)

• 1 lb sirloin or ribeye steak, cut into bite-sized pieces

• Salt and black pepper, to taste

• 1 tsp smoked paprika

• 2 tbsp olive oil

• 4 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup beef or vegetable broth

• ¾ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 tbsp fresh parsley, chopped

• 1 tsp fresh thyme leaves (optional)

• Extra Parmesan for garnish

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Instructions

• Cook the Tortellini
  Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually 3–5 minutes for fresh or slightly longer for frozen. The tortellini should be tender but firm. Drain and set aside, drizzling a little olive oil over it to prevent sticking.

• Sear the Steak Bites
  Season the steak pieces with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer, avoiding overcrowding. Sear 1–2 minutes per side until a golden-brown crust forms. Remove steak from the skillet and set aside, keeping warm.

• Make the Garlic Parmesan Sauce
  In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté 1–2 minutes until fragrant. Stir in heavy cream and broth, scraping the skillet to incorporate any browned bits. Gradually whisk in Parmesan cheese and Italian seasoning. Simmer 2–3 minutes until the sauce thickens and becomes creamy.

• Combine Pasta and Steak
  Return the tortellini and steak to the skillet. Gently toss to coat evenly in the garlic Parmesan sauce, being careful not to break the pasta. Taste and adjust seasoning with salt, pepper, or smoked paprika as needed.

• Finish and Serve
  Stir in fresh parsley and optional thyme leaves. Serve immediately, garnished with extra Parmesan. Pair with a crisp green salad or crusty bread to enjoy the sauce.

Notes

• Use a large skillet to ensure the pasta and steak can be tossed without overcrowding.

• Keep tortellini slightly al dente so it holds its shape in the sauce.

• Leftover sauce can be reheated and used over vegetables, chicken, or additional pasta.

• Adjust seasoning gradually since Parmesan adds natural saltiness.

• Serve hot for the creamiest texture; sauce will thicken as it cools.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Michelle Davis