Garlic Butter Steak Tortellini
Garlic butter steak tortellini recipe with seared steak bites and cheese tortellini in a creamy tomato sauce. An easy skillet steak dinner, one pan.
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Steak Tortellini is the dinner that makes weeknight steak feel like something you’d order at a restaurant, not something thrown together in a rush. Seared steak bites and cheese tortellini get tossed together in a creamy tomato sauce that’s rich without tasting like plain alfredo.
A splash of marinara is what separates this sauce from a plain garlic butter cream sauce. Whisked into the cream along with the browned bits left behind from searing the steak, it turns the sauce a soft pink and gives it a little tang and body that straight cream alone doesn’t have.
Sear the steak first, set it aside, and build the whole sauce in that same hot pan using the browned bits stuck to the bottom. That’s where most of the flavor is hiding, and it means one pan for the entire dinner, not three.
Why You’ll Love This Recipe
- Restaurant-style steak at home. Seared steak bites and a creamy tomato sauce make it feel like a bigger deal than a 30-minute dinner.
- One pan, start to finish. The sauce builds right in the same skillet you seared the steak in, using all those browned bits.
- A sauce with real tang. A splash of marinara keeps the cream sauce from tasting flat or one-note.
- Cheese tortellini does double duty. It’s the pasta and a little bit of the cheese course, all in one.
Steak Tortellini Ingredients
Pull the steak out of the pan while it still looks a little pink in the center. It keeps cooking once it goes back in with the hot sauce and tortellini, and pulling it early is what keeps it from turning tough by the time it hits the table.
- 1 1/2 lbs sirloin steak, cut into 1-inch cubes
- 1 tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 (20 oz) package refrigerated cheese tortellini
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup marinara sauce
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1/4 cup chopped fresh basil or parsley, for serving
Recipe Variations
- Swap sirloin for ribeye or NY strip if that’s what’s on sale, just trim off any large pieces of fat first.
- Use cheese-and-spinach tortellini instead of plain cheese for a little more color and flavor.
- Stir a couple handfuls of baby spinach into the sauce right before adding the tortellini back in.
How to Make Steak Tortellini
- Season the steak: Pat the steak cubes dry and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside.
- Sear the steak: Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned but still pink in the center. Remove to a plate.
- Build the sauce: Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits from the bottom. Add the garlic and cook for 1 minute until fragrant.
- Add the marinara and cream: Stir in the marinara sauce and heavy cream, along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Finish with parmesan: Stir in the parmesan until melted and smooth.
- Combine and serve: Return the steak and any juices to the skillet along with the drained tortellini. Toss gently to coat and cook for 1-2 minutes, just until the steak is warmed back through to at least 130-135°F for medium-rare. Top with fresh basil or parsley.
Recipe FAQs
What Temperature Should the Steak Be Cooked To?
Pull it from the pan at 130-135°F for medium-rare, which is where the meat stays tender. It’ll pick up a few more degrees once it’s tossed back into the hot sauce at the end. Cook it longer if you prefer it more well-done, though it’ll be chewier at higher temperatures.
Why Is My Steak Tough and Chewy?
It’s almost always overcooking. Steak bites are small and cook fast, so pull them from the pan as soon as they’re browned and still pink inside, then let the sauce finish the job.
Can I Use a Different Cut of Steak?
Yes, ribeye, NY strip, or top sirloin all work well cut into bites. Avoid tougher cuts like round steak unless you’re willing to cook them longer and accept a chewier bite.
Is This the Same as Your Steak Pasta or Steak Bites Recipes?
No, they’re all a little different. Steak bites are plain garlic butter with no pasta, steak pasta uses a straight cream sauce, and this one has marinara stirred into the cream for a tangier, pink sauce.
Can I Double This, and What Goes Well with It?
Yes, sear the steak in batches so it browns instead of steams, then build one larger batch of sauce. A simple green salad or garlic bread is all it needs on the side.
Cooking Tips
- Pat the steak completely dry before it hits the pan. Wet meat steams instead of browning, and that browning is where a lot of the flavor comes from.
- Don’t crowd the pan when searing. Work in two batches if your skillet’s on the smaller side, so the steak sears instead of steaming.
- Scrape up the browned bits in the pan before adding the marinara and cream. That fond is packed with flavor and it dissolves right into the sauce.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 3 days.
To freeze: This one doesn’t freeze well, the cream sauce tends to separate once thawed and the steak turns tougher on reheating.
To reheat: Reheat gently in a skillet over medium-low heat with a splash of cream or milk, stirring often. Avoid the microwave if you can, it tends to overcook the steak.
How to Serve Steak Tortellini
Steak Tortellini is rich enough to serve with just a simple green salad or some steamed green beans on the side. If you’re building out a steak-night lineup, it pairs well with our Garlic Butter Steak Bites for a bigger spread.
Loved This Recipe?
Steak Tortellini turns a handful of steak and a bag of tortellini into the kind of dinner that makes a Tuesday feel like a bit of an occasion.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Steak Tortellini
Ingredients
- 1 1/2 lbs sirloin steak cut into 1-inch cubes
- 1 tbsp olive oil
- 3/4 tsp salt divided
- 1/2 tsp black pepper divided
- 1 (20 oz) package refrigerated cheese tortellini
- 3 tbsp butter
- 4 cloves garlic minced
- 1/2 cup marinara sauce
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1/4 cup chopped fresh basil or parsley for serving
Instructions
- Season the steak: Pat the steak cubes dry and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside.
- Sear the steak: Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned but still pink in the center. Remove to a plate.
- Build the sauce: Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits from the bottom. Add the garlic and cook for 1 minute until fragrant.
- Add the marinara and cream: Stir in the marinara sauce and heavy cream, along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Finish with parmesan: Stir in the parmesan until melted and smooth.
- Combine and serve: Return the steak and any juices to the skillet along with the drained tortellini. Toss gently to coat and cook for 1-2 minutes, just until the steak is warmed back through to at least 130-135°F for medium-rare. Top with fresh basil or parsley.
