Description
This comforting yet luxurious skillet meal brings together tender steak bites seared in garlic butter, crisp baby broccoli, and soft cheese-filled tortellini—all enveloped in a creamy Parmesan sauce. It’s the kind of dinner that feels indulgent but comes together in under 30 minutes, making it perfect for both busy weeknights and cozy evenings at home.
Ingredients
20 oz cheese tortellini (fresh or refrigerated)
1 lb steak (sirloin or ribeye), cut into bite-sized cubes
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
2 cups baby broccoli (broccolini), trimmed and cut into bite-size pieces
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ cup whole milk
Optional: crushed red pepper flakes, chopped parsley, cracked black pepper
Instructions
-
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions, about 3–5 minutes for fresh pasta. Drain and set aside.
-
Pat the steak cubes dry with paper towels. Season with salt, black pepper, garlic powder, and smoked paprika.
-
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear 2–3 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
-
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
-
Add baby broccoli and sauté 3–4 minutes until bright green and tender-crisp.
-
Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
-
Stir in Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
-
Return steak bites and tortellini to the skillet. Toss gently to coat in the creamy garlic butter sauce.
-
Let simmer for 1–2 minutes to warm through.
-
Garnish with parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately.
Notes
For the juiciest steak bites, make sure the pan is hot before searing and avoid overcrowding. You can substitute baby broccoli with chopped regular broccoli or spinach for variety. To lighten the dish, use half-and-half instead of heavy cream. This creamy tortellini recipe tastes best when served fresh, but leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes