Name: Garlic Steak & Cheese-Filled Tortellini Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound sirloin steak; 10 ounces cheese-filled tortellini; 3 cloves garlic, minced; 2 tablespoons butter; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; ¼ teaspoon crushed red pepper flakes (optional); ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley

When I first threw together this Garlic Steak & Cheese-Filled Tortellini Skillet, I was chasing that perfect weeknight dinner—something hearty, rich, and comforting without requiring a dozen dirty pans or hours in the kitchen. What came out of that experiment turned into a showstopper. Perfectly seared steak bites crusted in garlic and herbs, paired with tender cheese-stuffed tortellini bathed in a creamy, garlicky sauce—it’s one of those meals that feels restaurant-worthy but is shockingly simple to make at home.

I love how this dish balances indulgence and ease. The steak bites get a gorgeous sear with just a few pantry spices, and the sauce for the tortellini comes together in the same skillet, picking up all that savory fond. It’s rich, cheesy, slightly garlicky, and totally satisfying. If you’re someone who loves a cozy meal that earns instant silence at the table—that “everyone’s too busy eating” silence—this one’s for you.

Why You’ll Love This Garlic Steak & Cheese-Filled Tortellini Skillet

This dish isn’t just about comfort—it’s about flavor layers that come together fast. From the juicy, seared steak bites to the creamy, cheesy pasta, everything about it screams yes, please. You’ll love it because:

It’s a one-skillet wonder—minimal cleanup, maximum flavor.
Combines protein and pasta into one satisfying meal.
The garlicky cream sauce clings beautifully to the tortellini.
Quick enough for a weeknight, indulgent enough for guests.
Easily customizable with whatever protein or pasta you have on hand.

What Cut of Steak Works Best for Garlic Steak & Cheese-Filled Tortellini Skillet?

For this skillet recipe, I prefer using sirloin because it strikes the perfect balance between tenderness and affordability. It sears beautifully and doesn’t require marinating or long cook times. That said, ribeye or strip steak will deliver even more flavor and tenderness if you’re going for a splurge-worthy version. If you’re aiming to keep it lean, flank steak can work too—just be sure to slice it thinly and against the grain after cooking.

The key is to choose a cut that can handle a quick sear without turning tough. Because the steak cooks fast and finishes with a garlic butter glaze, you want something that stays juicy and flavorful without much fuss.

Options for Substitutions

Don’t have everything on hand? No worries—this recipe is forgiving and flexible:

Tortellini: Any cheese-filled tortellini works, but you can also swap in spinach-filled or even ravioli. For a lighter option, use regular pasta like penne or shells.
Steak: You can substitute with chicken breast, chicken thighs, or even shrimp if you want something lighter or different.
Cream: Use half-and-half or a dairy-free alternative like oat or coconut cream if you’re cutting back on richness.
Parmesan: Romano, Asiago, or a sprinkle of shredded mozzarella will still add that creamy-salty finish.
Butter: Olive oil or ghee are great alternatives for searing and sauce-making.

Mix and match to suit your pantry or dietary needs—this dish is built for flexibility.

Ingredients for Garlic Steak & Cheese-Filled Tortellini Skillet

Each ingredient in this skillet plays a specific role in building richness, texture, and balanced flavor. Here’s what you’ll need and why it matters:

Sirloin Steak – Tender and flavorful, this is the star of the dish, giving you those juicy, seared bites that pair perfectly with the creamy sauce.
Cheese-Filled Tortellini – Soft, pillowy pasta stuffed with cheese that adds creaminess and richness to every bite.
Garlic (minced) – Essential for that bold, savory punch; it infuses both the steak and the sauce with warmth and depth.
Butter – Used to sear the steak and to start the sauce; it adds richness and enhances flavor.
Heavy Cream – The base of the sauce; thick and indulgent, it wraps around the tortellini like a velvet blanket.
Parmesan Cheese (grated) – Adds saltiness, umami, and thickens the sauce naturally.
Italian Seasoning – A blend of herbs like basil, oregano, and thyme that gives the dish a familiar, comforting aroma.
Crushed Red Pepper Flakes – Just a pinch for subtle heat and depth (optional but recommended).
Salt & Black Pepper – Essential seasoning to enhance and balance all the other flavors.
Fresh Parsley (chopped) – For brightness and a touch of freshness to finish the dish.

Every element has a purpose here—from bold garlic to silky cream—and together, they create a dish that’s indulgent without being overwhelming.

Step 1: Prepare the Steak

Pat your sirloin steak dry with paper towels, then cut it into bite-sized cubes. Season generously with salt, black pepper, and a light dusting of Italian seasoning. Let the steak sit at room temperature for about 10–15 minutes while you prep the rest.

Step 2: Sear the Steak

Heat a large skillet over medium-high heat and melt butter until it begins to sizzle. Add the steak pieces in a single layer (you may need to do this in batches). Sear for about 2–3 minutes per side until a golden crust forms and the steak is medium-rare. Remove the steak from the skillet and set aside.

Step 3: Sauté Garlic

In the same skillet (don’t wipe it out!), add a bit more butter if needed, then toss in the minced garlic. Sauté for 30–45 seconds until fragrant, scraping up all the flavorful bits left from the steak.

Step 4: Make the Cream Sauce

Lower the heat to medium and pour in the heavy cream, stirring constantly. Let it simmer gently for 2–3 minutes until it thickens slightly. Add in the grated Parmesan, a pinch of crushed red pepper flakes, and another sprinkle of Italian seasoning. Stir until the sauce becomes smooth and creamy.

Step 5: Cook the Tortellini

While the sauce simmers, cook your cheese-filled tortellini according to the package directions (usually just a quick boil). Drain well, then immediately fold it into the cream sauce so it absorbs all that garlic-Parmesan flavor.

Step 6: Combine and Finish

Return the seared steak (plus any juices) to the skillet with the creamy tortellini. Gently toss everything together for a minute over low heat so it all warms through and the flavors meld. Top with chopped fresh parsley and another crack of black pepper before serving.

How Long to Cook Garlic Steak & Cheese-Filled Tortellini Skillet

This skillet dish comes together faster than you’d think. Here’s a rough time breakdown to help you plan:

Prepping ingredients: 10 minutes
Searing steak: 6–8 minutes total (2–3 minutes per side in batches)
Making sauce: 5–6 minutes
Cooking tortellini: 3–5 minutes (simultaneously while making the sauce)
Combining everything: 1–2 minutes

Total cook time: approximately 20–25 minutes from start to finish. It’s quick enough for a busy weeknight but fancy enough for when you’re craving something elevated.

Tips for Perfect Garlic Steak & Cheese-Filled Tortellini Skillet

Pat the steak dry before seasoning—this ensures a better sear and crust in the pan.
Don’t overcrowd the skillet when cooking the steak; cook in batches for even browning.
Use fresh garlic, not jarred—it makes a major difference in depth and aroma.
Simmer the cream sauce gently, not on high heat, to prevent separation or curdling.
Toss tortellini right into the sauce while it’s hot so it soaks up all that flavor.
Let the steak rest briefly after searing, just a few minutes, before adding it back in so it stays juicy.
Finish with fresh herbs like parsley or basil for a clean contrast to the richness of the dish.

With a few simple techniques, you’ll elevate this easy recipe into a skillet masterpiece.

Watch Out for These Mistakes While Cooking

Even with a simple one-skillet recipe like this, a few small missteps can dull the final flavor or texture. Keep these in mind:

Overcooking the steak – This is the biggest pitfall. Sear it just until browned and medium-rare; it’ll cook a little more when added back to the skillet.
Using low-quality tortellini – Since the pasta is a core component, opt for fresh or refrigerated cheese tortellini rather than dried, for better texture and taste.
Letting garlic burn – Garlic goes from golden to bitter fast. Sauté just until fragrant—no longer than a minute.
Boiling the cream sauce – High heat will make the sauce break. Simmer gently on medium to medium-low.
Skipping the pan fond – Those browned steak bits at the bottom are flavor gold. Scrape them up when making the sauce to get all that richness into the dish.
Not seasoning as you go – Taste and adjust as needed. Underseasoned pasta or steak can fall flat next to the creamy sauce.

What to Serve With Garlic Steak & Cheese-Filled Tortellini Skillet?

This dish is rich and filling, but a few smart sides can make the meal feel complete (and add contrast):

Simple Arugula Salad

Peppery greens tossed with lemon juice and olive oil cut through the richness of the cream sauce beautifully.

Warm Garlic Bread

Mop up every drop of that garlicky Parmesan cream sauce with a golden, buttery slice.

Roasted Broccoli or Asparagus

Adds a slightly charred, earthy bite to balance out all the creamy-cheesy flavors.

Cherry Tomato Salad

A burst of acidity and color—fresh tomatoes, basil, balsamic drizzle. Quick and perfect.

Cucumber Yogurt Dip

Cool and tangy, especially nice if you added crushed red pepper to the sauce.

A Glass of Red Wine

A medium-bodied red like merlot or cabernet complements the steak and cheese combo perfectly.

Sparkling Lemon Water

A refreshing, light option if you’re skipping alcohol—great for cutting the richness.

Sautéed Mushrooms

Earthy mushrooms cooked in garlic and butter mirror and deepen the flavors in the skillet.

Storage Instructions

If you find yourself with leftovers (which is rare in my house!), here’s how to store them so they reheat well:

Refrigerator: Store in an airtight container for up to 3 days. The creamy sauce may thicken, but it reheats beautifully with a splash of milk or cream.
Freezer: I don’t recommend freezing this dish. The cream sauce tends to separate when thawed, and the tortellini can become mushy.
Reheating: Gently reheat in a skillet over medium-low heat with a splash of cream or milk, stirring occasionally. Avoid microwaving if possible—though you can use it in short bursts with a cover to prevent drying.

Estimated Nutrition (Per Serving)

Here’s an approximate breakdown based on a recipe that serves 4:

Calories: 680
Protein: 34g
Fat: 42g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 41g
Fiber: 3g
Sugar: 3g
Cholesterol: 145mg
Sodium: 560mg
Serving Size: About 1 ½ cups

These numbers can vary depending on your tortellini brand, cream used, and exact portion of steak, but it gives you a solid overview. It’s a hearty, satisfying dish with a good balance of protein and carbs—definitely a “treat-yourself” dinner!

Frequently Asked Questions

What’s the best type of tortellini to use?

Cheese-filled tortellini is my go-to for this dish because it blends seamlessly with the creamy garlic sauce. You can also use spinach and ricotta-filled tortellini or even meat-filled varieties if you want to double down on the savory flavor.

Can I make this recipe ahead of time?

You can prep the components ahead—like cooking the steak and making the sauce—but I recommend combining everything fresh when ready to serve. Tortellini can get mushy if it sits too long in sauce.

How do I keep the steak from getting tough?

The key is not to overcook it. Sear quickly on high heat just until browned, then let it rest before tossing it back in at the end to reheat gently with the sauce.

Can I make this without cream?

Yes! Substitute with half-and-half, whole milk (for a lighter version), or even dairy-free cream alternatives like coconut cream or oat cream. Just adjust the seasoning to keep it rich and flavorful.

Is this dish spicy?

Only mildly, and that depends on how much crushed red pepper flakes you use. Feel free to leave them out if you prefer it mild, or add more for extra kick.

Can I use frozen tortellini?

Absolutely. Just make sure to boil it fully according to package instructions and drain well before adding to the skillet.

What can I use instead of sirloin?

Flank steak, ribeye, or even strip steak work great. You can also use boneless chicken thighs or shrimp if you want to change it up.

Can I add veggies to this skillet?

Yes! Spinach, mushrooms, or sun-dried tomatoes would be amazing additions. Just sauté them after the garlic, before adding the cream.

Conclusion

This Garlic Steak & Cheese-Filled Tortellini Skillet is one of those golden recipes that hits every craving: rich, creamy, savory, and satisfying—all made in one pan in under 30 minutes. Whether you’re feeding a hungry family or impressing guests without breaking a sweat, this skillet delivers on flavor and ease.

It’s a meal that proves you don’t need a fancy technique or long list of ingredients to make something unforgettable. Just good steak, tender pasta, and a garlicky sauce that brings everything together. Once you try it, I have a feeling it’s going to earn a regular spot in your dinner rotation.