Description
Perfectly seared sirloin steak sliced and served over cheese tortellini in a rich, creamy garlic sauce with spinach and tomatoes. This restaurant-quality one-pan dinner is ready in just 35 minutes and delivers over 40g of protein per serving with incredible flavor in every bite.
Ingredients
1½ pounds sirloin or ribeye steaks (about 2 large steaks, 1 inch thick)
1 pound fresh or frozen cheese tortellini
1½ cups heavy cream
8 cloves garlic, minced
4 tablespoons butter, divided
2 tablespoons olive oil
½ cup low-sodium beef broth
1 cup freshly grated Parmesan cheese
2 cups fresh spinach, packed
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
½ teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup reserved pasta water
Instructions
1. Pat steaks completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Let steaks sit at room temperature for 30 minutes while prepping other ingredients.
3. Bring a large pot of salted water to a boil for the tortellini.
4. Heat a large cast-iron or stainless steel skillet over high heat until smoking hot (3-4 minutes).
5. Add olive oil and swirl to coat, then carefully lay steaks in the pan without moving them.
6. Sear steaks undisturbed for 4-5 minutes until a deep brown crust forms.
7. Flip steaks using tongs and add 2 tablespoons butter to the pan, basting the steaks as butter melts.
8. Continue cooking for 3-4 minutes for medium-rare (130°F) or 4-5 minutes for medium (140°F).
9. Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
10. When you flip the steaks, add tortellini to the boiling water and cook according to package directions (2-5 minutes depending on fresh or frozen) until al dente.
11. Before draining tortellini, reserve 1 cup of pasta cooking water, then drain pasta without rinsing.
12. Reduce heat under the skillet to medium and add remaining 2 tablespoons butter.
13. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
14. Pour in beef broth and scrape up all browned bits from the pan bottom using a wooden spoon.
15. Add heavy cream, Italian seasoning, onion powder, and garlic powder, stirring well.
16. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly.
17. Reduce heat to medium-low and stir in Parmesan cheese until melted and smooth.
18. Add reserved pasta water 2 tablespoons at a time if sauce is too thick.
19. Stir in fresh spinach and cherry tomatoes, cooking for 1-2 minutes until spinach wilts.
20. Add drained tortellini to the sauce and toss to coat, then stir in lemon juice.
21. Season with salt and pepper to taste.
22. Slice rested steak against the grain into ½-inch strips.
23. Arrange tortellini on plates or a serving platter and top with sliced steak.
24. Drizzle any accumulated steak juices from the cutting board over everything.
25. Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
Always pat steaks completely dry before cooking for the best sear.
Don’t skip the resting period—it keeps steak juicy by allowing juices to redistribute.
Slice steak against the grain (perpendicular to muscle fibers) for maximum tenderness.
Use freshly grated Parmesan from a block, not pre-grated, for smoothest sauce.
Reserve pasta water before draining—the starch helps sauce cling to tortellini.
For make-ahead, cook sauce and pasta up to 2 days ahead, but cook steak fresh.
If sauce is too thick, thin with reserved pasta water or additional cream.
Substitute half-and-half for heavy cream for a lighter version (add 2 tablespoons flour for thickness).
Can use ravioli, penne, or fettuccine instead of tortellini with same technique.
Store leftovers separately—steak and pasta can each be refrigerated for 3-4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course, Dinner
- Method: Pan-Seared, One-Pan
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion (about 6 oz steak + 1½ cups pasta)
- Calories: 745
- Sugar: 4g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 185mg
Keywords: garlic steak tortellini, steak and pasta, creamy garlic steak, steak dinner, tortellini recipe, one pan dinner, date night dinner