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Garlic Steak & Cheese-Filled Tortellini Skillet

Garlic Steak & Cheese-Filled Tortellini Skillet for Cozy Nights

Delight in this Garlic Steak & Cheese-Filled Tortellini Skillet, a cozy one-pan meal brimming with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin or Ribeye Steak Can be swapped with grilled chicken, shrimp, or seared tofu.
  • 2 tbsp Olive Oil Can be exchanged with vegetable oil.
  • to taste Salt
  • to taste Black Pepper
For the Tortellini & Sauce
  • 9 oz Cheese-Filled Tortellini Can be replaced with ravioli or other stuffed pasta.
  • 2 tbsp Unsalted Butter Consider adjusting salt if using salted butter.
  • 4 cloves Garlic, minced Sauté until fragrant.
  • 1 cup Heavy Cream Substitute with half-and-half or plant-based cream for a lighter option.
  • 0.5 cup Grated Parmesan Cheese Freshly grated melts better.
  • 0.25 cup Reserved Pasta Water Always reserve some before draining pasta.
  • 1 tsp Italian Seasoning Can swap with dried oregano or basil.
  • 0.5 tsp Crushed Red Pepper Flakes Optional for a kick.
For Garnishing
  • 1 tbsp Fresh Chopped Parsley Can be replaced with basil or omitted.

Equipment

  • Large pot
  • skillet
  • colander

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook for 3–5 minutes until they float and are tender. Reserve 1/4 cup of the pasta water before draining.
  2. Pat the steak dry and toss with olive oil, salt, and black pepper. Let it sit for a few minutes.
  3. Heat a skillet over medium-high heat. Add steak cubes in a single layer and sear for 2–3 minutes on each side until browned. Remove the steak and let it rest.
  4. Reduce heat to medium. Add butter to the skillet until melted, then stir in minced garlic for about 30 seconds until fragrant.
  5. Pour in heavy cream, add Parmesan cheese, Italian seasoning, and reserved pasta water. Stir well and let simmer for 3–5 minutes until slightly thickened.
  6. Add the drained tortellini to the skillet, stirring to coat in the sauce and simmer for another minute.
  7. Return the steak to the skillet, mixing into the pasta and sauce. Warm through for 1–2 minutes.
  8. Sprinkle with chopped parsley before serving. Optionally add extra Parmesan cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months. Reheat gently in a skillet with cream or reserved pasta water.

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