Garlic steak cheese filled tortellini has become my ultimate weeknight hero! It’s one of those dishes that smells absolutely divine while it’s cooking, filling your kitchen with the rich aroma of seared steak and creamy garlic sauce. I remember the first time I made this, my kids came running from upstairs, drawn in by the incredible scent. This easy garlic steak and cheese skillet comes together so quickly, making it perfect for busy evenings when you still want something impressive and comforting on the table. Let’s get cooking!
Why You’ll Love This Garlic Steak Cheese Filled Tortellini Skillet
- The flavor explosion of savory steak and creamy garlic cheese makes this a truly indulgent meal.
- It’s incredibly fast to make, perfect for those busy weeknights when you need dinner on the table quickly.
- This dish is surprisingly wholesome, packed with protein from the steak and satisfying carbs from the tortellini.
- It’s a budget-friendly option that feels gourmet, proving you don’t need fancy ingredients for a delicious meal.
- This easy garlic steak cheese tortellini is a guaranteed crowd-pleaser that even picky eaters will devour.
- Cleanup is a breeze because it’s a fantastic one-pan wonder!
- You’ll love how this easy garlic steak cheese tortellini transforms simple ingredients into a restaurant-quality dish.
- It’s the ultimate family-friendly comfort food that brings everyone together around the table.
Ingredients for Garlic Steak Cheese Filled Pasta
Gathering these Garlic steak cheese filled pasta ingredients is the first step to this amazing dish! You’ll need 1 lb sirloin steak or ribeye, cubed – steak that’s a bit marbled gives the best flavor. We’ll use 1 tbsp olive oil for searing, seasoned with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder to get that steak perfectly flavored. For the pasta element, grab 9 oz refrigerated cheese tortellini; the cheese filling is key! We also need 2 tbsp unsalted butter and 4 cloves garlic, minced for that essential garlic punch. A little 1 tbsp all-purpose flour helps thicken our sauce, followed by 1 cup heavy cream and 1/2 cup low-sodium chicken broth for a luxuriously creamy base. Finally, 1/2 cup freshly grated Parmesan cheese adds a salty, nutty depth, plus 1 tsp Italian seasoning and a pinch of 1/4 tsp red pepper flakes (optional) for a little warmth. Don’t forget extra salt and pepper to taste, and fresh garnishes like fresh chopped parsley, extra Parmesan cheese, and crushed red pepper flakes.
How to Make Garlic Steak Cheese Filled Pasta
- Step 1: First, let’s prep our steak. Pat the cubed steak dry with paper towels – this helps it sear beautifully. Toss the steak cubes with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. The paprika adds a lovely smoky depth, and the garlic powder gives it a head start on flavor.
- Step 2: Get a large skillet nice and hot over medium-high heat. Sear the seasoned steak in batches for about 2–3 minutes per side until it’s nicely browned and just cooked through. We want a beautiful crust! Remove the steak from the skillet and set it aside on a plate to rest; this keeps it incredibly tender.
- Step 3: While the steak rests, bring a pot of salted water to a boil for the tortellini. Cook the 9 oz refrigerated cheese tortellini for 1–2 minutes *less* than the package instructions. They’ll finish cooking in the sauce, so we don’t want them mushy. Drain them well and set aside. These garlic steak cheese tortellini cooking instructions are key for perfect texture.
- Step 4: Return the same skillet to the stove over medium heat. Melt the 2 tbsp unsalted butter. Add the 4 cloves minced garlic and sauté for just about 30 seconds until fragrant. Be careful not to burn the garlic – we just want to release its amazing aroma!
- Step 5: Sprinkle the 1 tbsp all-purpose flour over the garlic butter and whisk constantly for about 1 minute to create a light roux. This little step is crucial for thickening our luscious sauce.
- Step 6: Slowly pour in the 1 cup heavy cream and 1/2 cup low-sodium chicken broth, whisking continuously to combine everything smoothly. The sauce will start to thicken as it heats.
- Step 7: Stir in the 1/2 cup freshly grated Parmesan cheese, 1 tsp Italian seasoning, and the optional 1/4 tsp red pepper flakes. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it’s creamy and has thickened enough to coat the back of a spoon. The aroma at this stage is incredible!
- Step 8: Add the drained tortellini to the skillet, stirring gently to coat each piece in that glorious garlic Parmesan sauce. Let them warm through for another 2–3 minutes.
- Step 9: Finally, return the rested steak to the skillet. Stir everything together gently to combine all the delicious components and let the steak warm through for about a minute. Following these garlic steak cheese tortellini cooking instructions ensures everything melds together perfectly.
- Step 10: Serve immediately! Garnish generously with fresh chopped parsley, a little extra Parmesan cheese, and a sprinkle of crushed red pepper flakes if you like a little heat. Enjoy this ultimate garlic steak cheese filled pasta skillet!
Pro Tips for the Best Garlic Steak Cheese Filled Pasta Skillet
I’ve learned a few tricks to make this dish absolutely perfect every time:
- Always use freshly grated Parmesan cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. I find that grating it yourself makes a world of difference in the sauce’s texture and flavor.
- Don’t overcook the steak! Sear it quickly on each side to medium-rare, then let it rest before adding it back to the sauce. This ensures tender, juicy steak bites in every forkful.
- For a richer sauce, you can substitute half-and-half for some of the heavy cream, though it might not be quite as thick.
What’s the secret to perfect Garlic Steak Cheese Filled Pasta?
The real secret to amazing steak and cheese stuffed pasta is building flavor at every step. Searing the steak properly, sautéing the garlic until fragrant, and using good quality Parmesan cheese are crucial. Also, don’t overcook the tortellini; they finish cooking in the sauce, which helps them absorb all that delicious flavor.
Can I make Garlic Steak Cheese Filled Pasta ahead of time?
You can prep most of the components ahead. Cook the steak and make the sauce separately, then store them in airtight containers in the refrigerator for up to 2 days. Cook the tortellini just before serving and combine everything. This makes assembly for a quick garlic steak cheese tortellini dinner even faster!
How do I avoid common mistakes with Garlic Steak Cheese Filled Pasta?
A common pitfall is making the sauce too thin or too thick. If it’s too thin, simmer it a bit longer uncovered. If it’s too thick, thin it out with a splash more chicken broth or cream. Also, avoid overcrowding the skillet when searing the steak; cook it in batches to ensure a good sear rather than steaming. For more tips on cooking steak, check out this guide on how to properly sear steak.
Best Ways to Serve Garlic Steak Cheese Filled Pasta
This rich and creamy garlic steak cheese filled pasta dish is fantastic on its own, but I love pairing it with a few simple sides to round out the meal. For a truly satisfying experience, try serving it with a light and crisp green salad tossed with a lemon vinaigrette – the acidity cuts through the richness beautifully. Steamed or roasted asparagus or broccoli also makes a wonderful complement, adding a fresh vegetable element. If you’re looking for something a bit more substantial, some crusty garlic bread is always a winner for soaking up any extra sauce. This versatile dish is perfect for a cozy night in or even when you want to impress guests!
Nutrition Facts for Garlic Steak Cheese Filled Pasta
Here’s a breakdown of what you can expect in each serving of this delicious garlic steak cheese filled pasta meal:
- Calories: 640 kcal
- Fat: 40g
- Saturated Fat: 18g
- Protein: 35g
- Carbohydrates: 36g
- Fiber: 3g
- Sugar: 2g
- Sodium: 720mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Garlic Steak Cheese Filled Pasta
Leftovers are a gift, especially when it comes to this amazing Garlic steak cheese filled pasta! Once the dish has cooled completely – which usually takes about an hour – portion it into airtight containers. This ensures the best quality and prevents freezer burn. You can store this comforting dish in the refrigerator for up to 3 to 4 days. It’s perfect for planning ahead for your Garlic steak cheese tortellini dinner later in the week. If you want to keep it even longer, you can freeze individual portions for up to 3 months. Just make sure the containers are freezer-safe and well-sealed.
To reheat, if it’s from the fridge, you can gently warm it in a skillet over low heat, adding a splash of chicken broth or heavy cream to loosen the sauce. Alternatively, microwave individual servings until heated through, stirring halfway. If reheating from frozen, thaw it overnight in the refrigerator first before reheating using either method. This makes enjoying this delicious garlic steak cheese filled pasta dish a breeze any day of the week!
Frequently Asked Questions About Garlic Steak Cheese Filled Pasta
What is garlic steak cheese filled pasta?
Garlic steak cheese filled pasta typically refers to dishes like tortellini, ravioli, or stuffed shells that contain a savory mixture of seasoned steak and creamy cheese, all enveloped in a delicious garlic-infused sauce. It’s a hearty, comforting meal that brings together the best of steak and pasta!
Can I use a different cut of steak?
Absolutely! While sirloin or ribeye are great for their tenderness and flavor, you can also use flank steak or even leftover steak. Just be sure to cut it into small, bite-sized pieces and adjust the searing time accordingly. The main goal is to have tender steak bites that complement the pasta nicely.
How can I make this vegetarian?
To make this a vegetarian delight, simply omit the steak entirely! You can add extra vegetables like mushrooms, spinach, or bell peppers for texture and flavor. Sauté them in the butter and garlic before adding the flour and liquids. The creamy garlic cheese sauce with tortellini is still incredibly satisfying on its own.
What are some good pairing ideas for this dish?
This rich garlic steak cheese filled pasta dish pairs wonderfully with a crisp, fresh salad to balance the creaminess. Roasted or steamed green vegetables like asparagus, broccoli, or green beans are also excellent choices. For an extra touch, some crusty bread is always a welcome addition for soaking up that delicious sauce! Consider trying our German cucumber salad for a refreshing side.
Variations of Garlic Steak Cheese Filled Pasta You Can Try
This incredible dish is so versatile, and I love tweaking it to suit my mood or what I have on hand. It’s truly the ultimate garlic steak cheese filled pasta comfort food because you can adapt it so easily. For a lighter take, try using whole wheat tortellini or even zucchini noodles instead of pasta for a lower-carb option. If you don’t have steak, cooked chicken or even Italian sausage works wonderfully in this sauce. You can also boost the veggie content by adding sautéed mushrooms, spinach, or sun-dried tomatoes to the skillet along with the tortellini. For a baked version, transfer the finished skillet mixture to a baking dish, top with breadcrumbs and extra Parmesan, and bake at 375°F (190°C) until bubbly and golden – talk about a delicious garlic steak cheese filled pasta bake!
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Garlic Steak Cheese Filled: Amazing Weeknight Dinner
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Garlic Steak & Cheese-Filled Tortellini Skillet is a weeknight comfort food. It features seared steak bites and cheese-stuffed tortellini in a creamy garlic Parmesan sauce. It’s a quick, impressive one-pan dinner.
Ingredients
- 1 lb sirloin steak or ribeye, cubed
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 9 oz refrigerated cheese tortellini
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh chopped parsley, for garnish
- Extra Parmesan cheese, for garnish
- Crushed red pepper flakes, for garnish
Instructions
- Pat steak cubes dry and toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Boil tortellini in salted water for 1–2 minutes less than package instructions. Drain and set aside.
- Heat a skillet over medium-high heat and sear steak in batches for 2–3 minutes per side. Remove and let rest.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds.
- Add flour, whisk to form a roux, and cook for 1 minute.
- Gradually whisk in heavy cream and chicken broth.
- Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until slightly thickened.
- Add tortellini and cook for 2–3 minutes, stirring to coat.
- Return steak to skillet and warm through.
- Garnish with parsley, more Parmesan, and red pepper flakes. Serve hot.
Notes
- Use freshly grated Parmesan for the smoothest, richest sauce.
- Rest the steak after searing to keep it juicy when added back to the skillet.
- Add a splash of broth or cream when reheating leftovers to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 640 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg