Rich Garlic Cream Tortellini with Sautéed Steak Bites

Juicy seared steak bites and cheese tortellini are tossed in a velvety garlic-Parmesan cream sauce for an indulgent, cozy skillet dinner.

Ingredients

• 20 oz cheese tortellini (fresh or refrigerated)
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt, to taste
• Black pepper, to taste (plus cracked black pepper for serving, optional)
• Garlic powder, to taste
• Smoked paprika, to taste
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• ¾ cup heavy cream
• ½ cup milk
• ¾ cup grated Parmesan cheese
• ½ cup shredded mozzarella (optional)
• Red pepper flakes (optional, for serving)
• Fresh parsley (optional, for serving)

Method

• 1

  Step 1: Boil the tortellini

  Cook the tortellini according to package directions until tender. Drain well and set aside.

• 2

  Step 2: Season the steak

  Sprinkle the steak bites generously with salt, black pepper, garlic powder, and smoked paprika, tossing to coat.

• 3

  Step 3: Sear the steak bites

  Heat the olive oil in a large skillet over medium-high heat. Add steak bites in a single layer (work in batches if crowded) and sear 2–3 minutes per side, until browned and cooked to your liking. Transfer to a plate.

• 4

  Step 4: Sauté the garlic

  Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and cook for about 1 minute, stirring, until fragrant (don’t let it brown).

• 5

  Step 5: Simmer the cream sauce

  Pour in the heavy cream and milk. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened.

• 6

  Step 6: Melt in the cheese

  Stir in the Parmesan (and mozzarella, if using) until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.

• 7

  Step 7: Toss everything together

  Add the drained tortellini and the seared steak (plus any juices on the plate) to the skillet. Toss gently until everything is coated and warmed through.

• 8

  Step 8: Garnish and serve

  Sprinkle with parsley, cracked black pepper, and/or red pepper flakes if desired. Serve hot.

Tips

• **Avoid overcooking the steak**: Sear quickly over high heat and finish warming it in the sauce at the end.
• **Prevent a broken sauce**: Keep the sauce at a gentle simmer (not a boil) after adding dairy and cheese.
• **Cheese options**: Mozzarella makes the sauce extra creamy and stretchy; you can omit it for a more classic Parmesan cream sauce.
• **Heat level**: Add red pepper flakes to taste at the end (or stir into the sauce).
• **Storage**: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of milk to loosen the sauce.

Nutrition (per serving, estimate)