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Buttery steak tortellini features a delicious pasta dish with succulent steak, creamy sauce, and perfectly cooked tortellini, making it a mouthwatering and delightful meal.

Steak Tortellini: Butter Bomb!

Indulge in this incredibly flavorful steak tortellini dish, featuring tender steak, perfectly cooked tortellini, and a rich, buttery sauce. This recipe is surprisingly easy to make and guaranteed to impress with its restaurant-worthy results.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, ribeye, or New York strip, about 1 inch thick
  • ½ cup 1 stick
  • 4 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
  • ½ cup heavy cream
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes optional
  • 1 tablespoon lemon juice optional

Equipment

  • large skillet
  • large pot
  • colander
  • cutting board
  • Chef's knife
  • measuring cups and spoons
  • paper towels
  • Tongs or spatula

Method
 

  1. Pat the steak dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Avoid overcrowding; sear in batches if needed.
  4. Remove the steak from the skillet and let it rest for at least 10 minutes.
  5. While the steak rests, cook the tortellini according to package directions until al dente. Drain and set aside.
  6. In the same skillet (do not wipe clean), melt the butter over medium heat. Add the garlic and shallots and cook until softened and fragrant, about 2-3 minutes.
  7. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-5 minutes.
  8. Stir in the heavy cream, parsley, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  9. Thinly slice the rested steak against the grain.
  10. Add the cooked tortellini and sliced steak to the skillet with the buttery sauce. Toss gently to coat.
  11. Stir in the grated Parmesan cheese until melted and smooth.
  12. Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A squeeze of lemon juice is also a nice addition.

Notes

For best results, use a high-quality cut of steak. Don't overcrowd the pan when searing to ensure proper browning. Resting the steak is crucial for tenderness. Taste the sauce and adjust seasoning as needed. Fresh herbs provide the best flavor, but dried herbs can be substituted (use half the amount). Feel free to add sautéed mushrooms, spinach, or asparagus for added vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed to loosen the sauce.