This Garlic Steak Tortellini is a rich, comforting skillet meal with tender seared steak, cheesy tortellini, and a creamy garlic Parmesan sauce. It's a fast and satisfying dinner that feels indulgent enough for a special night in.
Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
While the tortellini cooks, season the steak strips with salt, black pepper, and garlic powder.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2 to 3 minutes per side, or until browned and cooked to your preferred doneness. Transfer the steak to a plate.
Reduce the heat to medium and add 2 tablespoons butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes until slightly thickened.
Stir in the Parmesan cheese until melted and smooth. Add the spinach and crushed red pepper flakes, if using, and cook until the spinach wilts.
Add the cooked tortellini and steak back to the skillet. Toss gently to coat everything in the sauce and heat through for 1 to 2 minutes.
Garnish with chopped parsley and serve immediately.
Notes
Use sirloin for a leaner option or ribeye for a richer, more tender result. If the sauce gets too thick, add a splash of broth or pasta water to loosen it.