Broccoli & Sun-Dried Tomato Steak Tortellini Recipe

There’s something magical about a skillet dinner that combines simplicity, speed, and irresistible flavor. Picture this: it’s a cozy evening, you’ve had a long day, and all you want is a comforting, home-cooked meal that doesn’t take hours to make. That’s exactly where this Broccoli & Sun-Dried Tomato Steak Tortellini shines.

This recipe was inspired by classic Italian comfort food, where creamy pasta meets vibrant vegetables and tender meat — but with a modern, weeknight-friendly twist. The savory seared steak pairs beautifully with cheesy tortellini, while the broccoli adds freshness and the sun-dried tomatoes bring a tangy pop that cuts through the richness of the garlic cream sauce. It’s a satisfying one-pan meal that feels special enough for guests but easy enough for everyday cooking.

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Why You’ll Love This Recipe

• Quick and easy: Ready in just 30 minutes from start to finish.

• One-pan wonder: Less cleanup, more flavor.

• Perfectly balanced: Creamy, cheesy, and garlicky with a pop of tang from the sun-dried tomatoes.

• Customizable: Easily switch up the veggies or cheese based on what you have on hand.

• Family favorite: Even picky eaters love the combination of tender pasta and steak bites.

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Ingredients

• 12 oz cheese tortellini (fresh or frozen)

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

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 6 cloves garlic, minced (or roasted for extra flavor)

• 1 cup heavy cream

• ½ cup beef broth

• 1 cup shredded cheddar or mozzarella cheese

• 2 cups fresh broccoli florets

• ½ cup sun-dried tomatoes, sliced

• 1 tsp Italian seasoning

• 1 tbsp chopped parsley (plus more for garnish)

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Directions

1. Cook the Tortellini and Broccoli

Begin by bringing a large pot of salted water to a boil — this not only seasons your tortellini but also enhances the natural flavor of the broccoli later on. Using a generous pinch of salt ensures that your pasta cooks with depth and that the final dish doesn’t fall flat. Once the water reaches a rolling boil, carefully add the cheese tortellini.

If you’re using fresh tortellini, it will cook quite quickly — typically in about 3–5 minutes — while frozen tortellini may take a little longer, around 8–10 minutes. Stir occasionally to prevent the pieces from sticking to each other or to the bottom of the pot. You’ll know the tortellini are done when they float to the surface and feel tender yet slightly firm when pressed between your fingers.

During the last 2–3 minutes of boiling, add in your broccoli florets. This timing is important — it allows the broccoli to become tender and vibrant green without turning mushy. The goal is to maintain a slight bite to the florets so that they hold their shape when mixed into the creamy sauce later.

Once the pasta and broccoli are perfectly cooked, drain them together in a colander. Do not rinse — the starch left on the tortellini helps the sauce cling better. If you’d like, you can reserve about half a cup of the pasta water in case you want to adjust the sauce consistency later. Set everything aside while you move on to the steak.

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2. Sear the Steak

Now it’s time to bring out the rich, savory flavor that makes this dish so satisfying. Start by patting the steak bites dry with paper towels. This step might seem simple, but it’s crucial — removing excess moisture allows the steak to sear instead of steam, ensuring that golden, flavorful crust you crave.

Season the steak pieces generously with salt, black pepper, and garlic powder. The seasoning forms a light crust that enhances the meat’s flavor without overpowering the delicate cream sauce.

Heat olive oil in a large skillet over medium-high heat. When the oil starts to shimmer, carefully add the steak bites in a single layer. Avoid overcrowding the pan — if needed, cook in batches to maintain an even sear. Let the steak cook undisturbed for 1–2 minutes per side, allowing it to caramelize beautifully. You’re not trying to cook the meat all the way through here — just creating that deep brown crust that adds so much flavor to the final dish.

As the steak browns, you’ll notice little browned bits forming on the bottom of the pan. Those bits — known as fond — are pure flavor gold. Once all the steak is seared and slightly pink in the center, transfer it to a clean plate and cover loosely to keep it warm while you build the sauce.

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3. Build the Garlic Cream Sauce

Without washing the skillet, lower the heat to medium and add unsalted butter to the same pan. As it melts, use a wooden spoon to gently scrape up those flavorful brown bits from the steak — this step infuses the sauce with savory depth.

Next, add the minced garlic. Sauté it gently for about one minute, just until it becomes fragrant and slightly golden. Be careful not to let it burn — burnt garlic can turn bitter and overpower the sauce. At this stage, your kitchen will smell incredible.

Now, slowly pour in the heavy cream followed by the beef broth, whisking continuously as you go. The broth helps balance the richness of the cream while keeping the sauce light and flavorful. Allow the mixture to simmer for 2–3 minutes, stirring occasionally, until it starts to thicken slightly. The consistency should coat the back of a spoon — creamy but not heavy.

This base forms the luxurious heart of the dish, marrying the flavors of garlic, butter, and steak into a velvety sauce that clings to each bite of tortellini.

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4. Add the Cheese and Seasoning

Once your cream sauce has thickened slightly, it’s time to transform it into a silky, cheesy dream. Gradually stir in the shredded cheese — cheddar and mozzarella are both excellent options. Stir constantly to ensure the cheese melts smoothly into the sauce, avoiding any clumps or separation.

As the cheese melts, the sauce will become rich and glossy, coating your spoon beautifully. Sprinkle in Italian seasoning for that classic blend of herbs — oregano, basil, and thyme — that gives the dish its unmistakable Mediterranean flair. Taste the sauce and adjust with a bit more salt and pepper if needed.

If you prefer a thinner sauce, add a splash of the reserved pasta water or a bit more broth. For a thicker, richer consistency, let it simmer another minute or two or stir in an extra handful of cheese.

At this point, you’ve built a luxurious garlic cream sauce infused with buttery undertones, savory steak flavor, and a gentle tang from the cheese — the perfect base for everything that’s about to come together.

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5. Combine Everything

Now comes the most satisfying part — bringing all the elements together. Return the seared steak bites to the skillet, along with the cooked tortellini, broccoli, and sliced sun-dried tomatoes.

Use tongs or a large spoon to gently toss everything in the sauce, ensuring each tortellini is coated in that luscious creamy mixture. The warmth from the skillet will reheat the steak and vegetables while helping the flavors blend seamlessly.

You’ll notice the bright green of the broccoli contrasting beautifully with the deep red of the sun-dried tomatoes and the golden seared steak. The aroma is rich and comforting — garlic, herbs, and cheese melding into something irresistible.

Let the dish simmer together over low heat for about 2–3 minutes, just long enough for the sauce to fully embrace the pasta and steak. If the sauce seems too thick, loosen it slightly with a splash of cream or broth until it reaches your desired texture.

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6. Finish and Serve

To finish, sprinkle chopped fresh parsley over the top for a burst of color and a touch of freshness. You can also add an extra handful of shredded cheese or a light dusting of parmesan to make the dish even more indulgent.

Serve the Broccoli & Sun-Dried Tomato Steak Tortellini hot, directly from the skillet for that rustic, cozy presentation. Each bite delivers a perfect mix of textures — tender steak, creamy tortellini, crisp-tender broccoli, and chewy sun-dried tomatoes.

This dish is rich yet balanced, with layers of flavor in every forkful. The creamy sauce binds everything together, while the garlic and herbs provide warmth and complexity.

Whether you’re serving it for a comforting family dinner, a romantic evening, or a quick but impressive weeknight meal, this recipe never disappoints. Pair it with crusty bread to soak up the sauce, and you’ve got a restaurant-worthy meal ready in just 30 minutes.

With its beautiful presentation, balanced flavors, and satisfying texture, this Broccoli & Sun-Dried Tomato Steak Tortellini is the kind of dish that transforms a simple evening into something special — proof that great food doesn’t have to be complicated.

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Tips for the Best Steak Tortellini

1. Choose the right steak.
Opt for tender cuts like sirloin or ribeye for the best flavor and texture. Trim any excess fat and cut into even, bite-sized pieces so they cook quickly and evenly.

2. Don’t overcook the steak.
Sear the steak just until browned — about 1–2 minutes per side. Remember, it will continue to cook slightly when mixed back into the hot sauce.

3. Cook pasta and broccoli together.
This time-saving trick ensures the broccoli is tender but not mushy and minimizes cleanup.

4. Use good-quality sun-dried tomatoes.
Sun-dried tomatoes packed in oil add extra richness and flavor. Drain them lightly before slicing and adding to the dish.

5. Balance the sauce.
If the sauce feels too thick, thin it with a splash of extra broth or reserved pasta water. For a creamier texture, stir in a bit more cheese or cream before serving.

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Serving Suggestions

This creamy tortellini skillet pairs wonderfully with a light side or simple salad to round out the meal. Here are a few ideas:

• Garlic Bread or Breadsticks: Perfect for soaking up every drop of the sauce.

• Simple Green Salad: Tossed with lemon vinaigrette for a refreshing contrast.

• Roasted Vegetables: Add a tray of roasted carrots, zucchini, or bell peppers for extra color and nutrition.

• Parmesan Crusty Bread: For a heartier option, serve with crusty bread topped with melted parmesan and herbs.

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Variations and Add-Ins

This recipe is flexible, so feel free to adapt it based on your preferences or what you have in the kitchen.

• Protein Swap: Substitute the steak with grilled chicken, shrimp, or even tofu for a lighter version.

• Cheese Options: Try using a mix of mozzarella and parmesan for extra flavor depth.

• Vegetable Additions: Spinach, mushrooms, or sun-dried red peppers blend beautifully into the sauce.

• Spice Boost: Add a pinch of crushed red pepper flakes for subtle heat.

• Whole Wheat or Spinach Tortellini: For a wholesome twist, use a nutrient-packed pasta variety.

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How to Store and Reheat

Refrigerate:
Store leftovers in an airtight container for up to 3 days.

Reheat:
Warm on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen the sauce. Microwave reheating also works — cover the dish and heat in short intervals, stirring occasionally to ensure even warming.

Freeze:
Cream-based sauces don’t freeze well, so it’s best to enjoy this dish fresh. However, you can freeze the cooked steak and tortellini separately if needed for quicker meal prep later.

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Nutritional Benefits

Despite its indulgent appearance, this dish packs several nutritious ingredients:

• Broccoli: Loaded with vitamins C and K, fiber, and antioxidants that support overall health.

• Steak: A rich source of protein, iron, and B vitamins, essential for energy and muscle maintenance.

• Sun-Dried Tomatoes: Provide a burst of lycopene, an antioxidant linked to heart health.

• Garlic: Known for its immune-boosting and anti-inflammatory properties.

This balance of protein, veggies, and carbs makes it a complete and satisfying meal that nourishes your body while delighting your taste buds.

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Make It a Crowd Pleaser

Planning a family dinner or hosting guests? This recipe scales beautifully! Simply double the ingredients and use a large skillet or Dutch oven to accommodate everything. You can also keep it warm in a low oven (around 200°F or 90°C) while preparing sides. Add an extra sprinkle of cheese before serving to create that “wow” factor.

If serving a crowd with different preferences, offer toppings on the side like grated parmesan, crushed red pepper, or fresh basil. This lets everyone customize their bowl to their liking.

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Frequently Asked Questions (FAQs)

1. Can I use frozen tortellini?
Absolutely! Frozen tortellini works perfectly — just adjust the cooking time according to the package instructions. There’s no need to thaw it first.

2. Can I make this recipe ahead of time?
Yes, you can prepare the components in advance. Cook the steak and sauce separately, then store them in airtight containers. When ready to serve, cook the tortellini fresh and toss everything together in the skillet for a few minutes.

3. What if I don’t have beef broth?
You can use vegetable broth or chicken broth instead. Each option will slightly change the flavor, but the dish will still be delicious and creamy.

4. How do I keep the sauce from separating?
Avoid boiling the sauce once the cream is added. Keep it at a gentle simmer and stir often to maintain a silky texture.

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