Buttery Steak Tortellini Recipe

Introduction

This buttery steak tortellini dish combines tender beef with rich, creamy sauce and cheese-filled pasta for a comforting meal. Perfect for a cozy dinner, it’s both easy to prepare and deeply satisfying.

Ingredients

• 1½ lbs beef chunks (sirloin or ribeye)
• 5 tablespoons butter
• 3 garlic cloves, crushed
• 1 (20 oz) pack cheese-filled tortellini
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Step 1: Boil a large pot of salted water and cook the tortellini according to package instructions, about 7-9 minutes. Drain and toss lightly with olive oil to prevent sticking.
2. Step 2: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add the crushed garlic and sauté briefly until fragrant. Place the beef chunks in a single layer, season with salt and pepper, and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the pan, leaving the garlic butter behind.
3. Step 3: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Pour in the heavy cream and heat until it just begins to bubble lightly. Stir in the grated Parmesan cheese and cook for 5-7 minutes until the sauce is smooth and thickened. Season with salt and pepper to taste.
4. Step 4: Gently fold the cooked tortellini into the creamy sauce, letting it sit for about a minute to allow the flavors to meld together.
5. Step 5: Serve the creamy tortellini on plates topped with the seared beef chunks. Drizzle any leftover sauce from the pan over the dish for extra richness.

Tips & Variations

• Use fresh tortellini for a more tender texture and faster cooking time.
• Swap beef for chicken or mushrooms for a different protein or vegetarian version.
• Add fresh herbs like thyme or parsley to the sauce for added brightness.
• Be careful not to overcook the tortellini to keep its delicate texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy sauce, adding a splash of cream or water if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well; just adjust the cooking time according to package instructions and cook until tender before mixing with the sauce.

How do I prevent the beef from getting tough?

Choose tender cuts like sirloin or ribeye and avoid overcooking by searing each side quickly over medium-high heat to lock in juices while achieving a nice brown crust.

Buttery Steak Tortellini Recipe

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5 from 54 reviews

This Buttery Steak Tortellini recipe features tender beef chunks sautéed in garlic butter paired with cheese-filled tortellini in a rich, creamy Parmesan sauce. It’s a comforting and indulgent dish perfect for a hearty dinner that brings together the flavors of browned steak and creamy pasta in one satisfying plate.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Beef and Butter

• 1½ lbs beef chunks (sirloin or ribeye)
• 5 tablespoons butter
• 3 garlic cloves, crushed

Pasta

• 1 (20 oz) pack cheese-filled tortellini

Sauce

• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Cook the tortellini: Boil a large pot of salted water and cook the tortellini according to package instructions (7-9 minutes) until al dente. Drain well and toss with a little olive oil to prevent sticking.
2. Sauté the beef and garlic: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add the crushed garlic cloves and sauté briefly until fragrant. Add the beef chunks in a single layer, season with salt and black pepper, and cook about 2-3 minutes per side or until nicely browned. Remove the beef from the skillet and set aside, keeping the garlic butter in the pan.
3. Prepare the creamy Parmesan sauce: Lower the skillet heat to medium and melt the remaining 2 tablespoons of butter. Pour in the heavy cream, stirring and bringing to a gentle bubble. Gradually add the grated Parmesan cheese, stirring continuously, allowing the sauce to thicken smoothly over 5-7 minutes. Season with salt and pepper to taste.
4. Combine pasta and sauce: Gently fold the cooked tortellini into the creamy sauce and toss carefully for about a minute to meld the flavors and coat the pasta evenly.
5. Serve: Plate the creamy tortellini and top with the sautéed beef chunks. Drizzle any remaining sauce from the skillet over the top for extra richness and flavor.

Notes

• Use high-quality beef cuts like sirloin or ribeye for tender, flavorful meat.
• For a lighter dish, you can substitute heavy cream with half-and-half but the sauce will be less rich.
• Be careful not to overcook the tortellini to maintain a pleasant texture.
• Freshly grated Parmesan cheese melts better and adds more depth than pre-grated varieties.
• Leftover sauce can be refrigerated and gently reheated with a splash of cream or milk to loosen its texture.

Keywords: steak tortellini, creamy pasta, beef and cheese pasta, easy dinner recipe, garlic butter steak