Creamy Butter Tortellini with Steak

Creamy Butter Tortellini with Steak is a bold, indulgent dish featuring tender steak pieces tossed with cheese-filled tortellini in a rich, buttery sauce infused with garlic and spices. Comforting yet hearty, it delivers big, savory flavors in every bite—perfect for a satisfying weeknight dinner or a special comfort-food meal. It feels indulgent yet simple, bringing restaurant style comfort to your kitchen in under 30 minutes.

Ready in under 30 minutes: This dish comes together fast and is ideal when you want something homemade yet delicious. While the tortellini cooks, you can sear the steak and saute the vegetables. Then bring it all together in the creamy sauce.

One Pan Meal: Everything, except boiling the tortellini, happens in one skillet. Which means fewer dishes and maximum flavor.

It’s flavorful: This creamy butter sauce is where the magic happens. Garlic sauted in melted butter with Parmesan, heavy cream and beef broth, coats the steak and tortellini in luscious flavor. The steak gives it substance, the pasta adds comfort, and the veggies brighten it up.

Guest quality: While this dish is easy for a weeknight dinner, it’s also dinner party worthy. The flavors are so amazing, your guests will be asking for the recipe.

• Cheese tortellini: Fresh or refrigerated (I really like using refrigerated tortellini from Costco. They are plump and full of tasty cheese.)
• Steak: Sirloin, Ribeye, or New York Strip cut into bite-size cubes or strips
• Seasonings: Salt, fresh ground black pepper, garlic powder, minced garlic, smoked paprika
• Liquids: Olive oil, melted butter, heavy cream, beef broth
• Cheese: Shredded Parmesan
• Veggies: Sliced bell pepper (red, yellow or orange), frozen peas and carrots (thawed)
• Optional: Chopped parsley, red pepper flakes

What steak is the right cut? Choose cuts that stay tender and juicy when seared quickly. Sirloin, Ribeye or New York Strip are all perfect steaks for this recipe. Do NOT overcook the steaks. Cook till medium-rare or medium to keep the beef tender and flavorful. Let your steak rest for a few minutes before slicing, it keeps the juices locked in.

How to cook the tortellini. Cook your tortellini based on the package directions. Strive for al dente which is firm enough to hold up when tossed in the sauce. Remember, it will continue to cook slightly when mixed with the hot creamy sauce. After boiling the pasta, be sure to rinse it in cold water to stop the cooking process.

Control the heat. The creamy butter sauce thickens quickly. Keep your stove at medium heat once the cream is added to prevent curdling or burning. Stir continuously to maintain a smooth, glossy texture. When adding the shredded Parmesan, add a little at a time to avoid clumps. Stir constantly.

Customize. Swap out the peas and carrots for broccoli florets or zucchini. Or add mushrooms for an earthy twist. Spice it up with cayenne or more red pepper flakes. For a lighter cream try using half-and-half instead of heavy cream.

Storage. Refrigerate within 2 hours of cooking to preserve the sauce’s creamy texture and prevent spoiling. It will stay fresh for up to 3 days in the refrigerator. It can be kept frozen for up to 2 months.

How to refresh the sauce. If your creamy buttery sauce thickens after chilling, simply stir in a bit of beef broth, milk or cream while reheating. The key is to warm slowly.

Adapted from pinchoftasterecipes.com

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Creamy Butter Tortellini with Steak

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Pasta, Beef, Dinner, 30 Minute MealsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy Butter Tortellini with Steak is a bold, indulgent dish featuring tender steak pieces tossed with cheese-filled tortellini in a rich, buttery sauce infused with garlic and spices. Comforting yet hearty, it delivers big, savory flavors in every bite—perfect for a satisfying weeknight dinner or a special comfort-food meal. It feels indulgent yet simple, bringing restaurant style comfort to your kitchen in under 30 minutes.

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Ingredients

US Metric

• 20 ounce package 20 cheese tortellini (fresh or refrigerated)

• 1 pound 1 steak (Sirloin, Ribeye, New York Strip), cut into bite size pieces

• salt, freshly ground black pepper, garlic powder, smoked paprika, to taste

• 2 Tablespoons 2 olive oil

• 6 Tablespoons 6 butter, melted

• 6 cloves 6 garlic, minced

• 1 1/2 cups 1 1/2 heavy cream

• 1 cup 1 beef broth

• 2 cups 2 frozen peas and carrots, diced (thawed)

• 1 cup 1 bell pepper (red, yellow, or orange), sliced

• 1 cup 1 Parmesan, shredded

• chopped parsley, red pepper flakes, (optional) to taste

Directions

• Cook the tortellini: Boil pasta according to the package instructions until al dente. Drain, rinse in cold water, and set aside.
• Sear the steak: Season generously with salt, black pepper, garlic powder, and smoked paprika. In a large skillet over medium-high heat, sear steak in olive oil until browned and cooked to your liking (about 3-5 minutes). Remove, let rest for a few minutes, then slice into strips or cubes. Set aside.
• Prepare veggies: Defrost or steam veggies, set aside. Reduce skillet heat to medium. Saute bell peppers in the same skillet for 3-4 minutes until slightly softened. Set aside with the beef.
• Make the creamy butter sauce: Melt butter, over medium heat, in the skillet. Add minced garlic and cook 1 minute until fragrant. Stir in heavy cream and beef broth. Simmer 3-4 minutes until slightly thickened.
• Add cheese: Stir in Parmesan cheese, a little at a time, until smooth and creamy.
• Bring it all together: Return steak, carrots, bell peppers, and tortellini to the skillet. Toss gently to coat everything in the creamy butter sauce.
• Serve: Garnish with parsley and red pepper flakes.

Notes

• What steak is the right cut? Choose cuts that stay tender and juicy when seared quickly. Sirloin, Ribeye or New York Strip are all perfect steaks for this recipe. Do NOT overcook the steaks. Cook till medium-rare or medium to keep the beef tender and flavorful. Let your steak rest for a few minutes before slicing, it keeps the juices locked in.
• How to cook the tortellini. Cook your tortellini based on the package directions. Strive for al dente which is firm enough to hold up when tossed in the sauce. Remember, it will continue to cook slightly when mixed with the hot creamy sauce. After boiling the pasta, be sure to rinse it in cold water to stop the cooking process.
• Customize. Swap out the peas and carrots for broccoli florets or zucchini. Or add mushrooms for an earthy twist. Spice it up with cayenne or more red pepper flakes. For a lighter cream try using half-and-half instead of heavy cream.
• Storage. Refrigerate within 2 hours of cooking to preserve the sauce’s creamy texture and prevent spoiling. It will stay fresh for up to 3 days in the refrigerator. It can be kept frozen for up to 2 months.
• How to refresh the sauce. If your creamy buttery sauce thickens after chilling, simply stir in a bit of beef broth, milk or cream while reheating. The key is to warm slowly.

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