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Buttery Steak Tortellini

Tender bites of seared sirloin steak and cheesy tortellini tossed in a rich garlic butter herb sauce. A hearty 20-minute dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak Bites
  • 1 lb sirloin steak cut into 1-inch cubes
  • 1 tsp salt
  • 1 tsp black pepper freshly cracked
  • 0.5 tsp onion powder
  • 1 tbsp olive oil for searing
Pasta & Sauce
  • 20 oz cheese tortellini refrigerated or frozen
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 0.5 tsp dried thyme
  • 0.25 cup beef broth optional, for deglazing
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet or Cast Iron Pan
  • Large Pot
  • Tongs
  • Chef's Knife

Method
 

  1. Pat steak dry and cut into 1-inch cubes. Toss with salt, pepper, and onion powder.
  2. Boil tortellini in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
  3. Heat olive oil and 1 tbsp butter in a large skillet over high heat. Sear steak bites for 2-3 minutes until browned. Remove and set aside.
  4. Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds.
  5. Pour in beef broth (if using) and scrape brown bits from the bottom of the pan.
  6. Add tortellini to the skillet. Toss to coat in the garlic butter. Add a splash of pasta water if needed to create a glossy sauce.
  7. Return steak bites to the pan and toss everything together to heat through.
  8. Garnish with fresh parsley and serve immediately.

Notes

Use a cast-iron skillet for the best sear on the steak. Don't overcook the tortellini as it will continue to cook in the sauce.