Description

A creamy, flavorful pasta skillet made with juicy seared steak bites, cheesy tortellini, tender broccoli, and tangy sun-dried tomatoes tossed in a rich garlic cream sauce. This 30-minute dinner is the perfect blend of comfort and sophistication — ideal for cozy evenings or quick weeknight indulgence.

Ingredients

Scale

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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Instructions

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. During the last 2–3 minutes of cooking, add the broccoli florets. Drain together and set aside.
Pat the steak bites dry with paper towels and season generously with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 1–2 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, melt the butter and scrape up any browned bits from the pan. Add minced garlic and sauté for about 1 minute, just until fragrant.
Pour in the heavy cream and beef broth, stirring well. Simmer for 2–3 minutes until slightly thickened.
Stir in the shredded cheese until melted and smooth. Add Italian seasoning and adjust the salt and pepper to taste.
Return the seared steak, cooked tortellini, broccoli, and sun-dried tomatoes to the skillet. Toss gently to coat everything evenly in the creamy garlic sauce.
Let everything simmer together for 2–3 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Garnish with chopped parsley and extra cheese if desired. Serve hot straight from the skillet.

Notes

For the best flavor, choose a tender steak cut like sirloin or ribeye. Don’t overcook the steak—just sear until browned, as it will continue to cook slightly when mixed back into the sauce. If the sauce feels too thick, thin it out with a splash of reserved pasta water or extra broth. To make it lighter, use half-and-half instead of heavy cream and add more vegetables like spinach or mushrooms. This dish is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently with a bit of cream or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes