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One Pan Creamy Garlic Butter Tortellini and Steak

One Pan Creamy Garlic Butter Tortellini and Steak

A creamy, garlicky, one-skillet dinner with tender steak and cheesy tortellini that’s quick, comforting, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb steak flank, sirloin, or ribeye
  • 1 package cheese tortellini fresh or refrigerated
  • 3 tbsp butter
  • 4-5 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • salt & pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Skillet

Method
 

  1. Season the steak with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side until desired doneness. Remove and let rest.
  2. In the same skillet, reduce heat to medium. Add remaining butter and minced garlic. Sauté until fragrant, about 1 minute.
  3. Pour in chicken broth and heavy cream. Stir to combine and deglaze the pan by scraping up brown bits.
  4. Add tortellini to the skillet. Cover and simmer for 6–8 minutes, or according to package directions.
  5. Uncover and stir in Parmesan cheese until the sauce is smooth and creamy.
  6. Slice the rested steak and return it to the pan. Stir to coat in sauce and heat through.
  7. Serve with chopped fresh parsley and extra Parmesan, if desired.

Notes

Use fresh tortellini for best texture. Toss in spinach or peas at the end for extra veggies. Don’t skip letting the steak rest—it keeps the meat juicy.