There are some dishes that feel like a warm embrace after a long day, and this Garlic Steak & Cheese-Filled Tortellini Skillet is definitely one of them. It’s the kind of meal I find myself coming back to again and again because it combines bold flavors with comforting creaminess in the most satisfying way. Tender, perfectly seasoned sirloin steak cubes seared to juicy perfection meet cheese-filled tortellini cooked in a luscious, garlicky cream sauce that clings to every bite.
I remember the first time I made this dish it was one of those hectic weeknights when I wanted to cook something special but didn’t have hours to spend in the kitchen. The ease of cooking everything in one skillet, paired with the incredible depth of flavor from the Cajun seasoning and fresh garlic, made this an instant favorite in my household. It’s perfect for family dinners, casual get-togethers, or whenever you want a dish that feels indulgent but comes together quickly.
This recipe checks all the boxes: it’s rich, flavorful, and satisfying, yet straightforward enough for busy evenings. Whether you’re feeding your family or just treating yourself to a delicious meal, this skillet dinner is guaranteed to please.
Essential Elements and Equipment
Making this dish shine is easier with the right tools:
- A large, heavy skillet or cast iron pan: perfect for getting a great sear on the steak and simmering the sauce without transferring pans.
- A wooden spoon or spatula: gentle enough for stirring the sauce and tossing the tortellini without breaking it apart.
- A sharp chef’s knife: to cut your steak into even cubes, ensuring they cook evenly.
- Measuring spoons and cups: to get the seasoning and liquids balanced, so every bite tastes just right.
Having these tools ready makes cooking smooth and helps you focus on flavor and fun.
What Makes This Recipe Work
Several elements come together beautifully in this recipe to create a memorable dish:
- Bold seasoning: The steak cubes are coated in Cajun seasoning and smoked paprika, giving a smoky, slightly spicy crust when seared. This brings a depth of flavor that really stands out.
- Perfect sear: Cooking the steak in olive oil and butter not only locks in juices but builds a rich flavor base that carries into the sauce.
- Creamy sauce magic: After searing, the skillet captures all the flavorful browned bits. Adding heavy cream and chicken broth to this pan creates a rich, silky sauce that’s the perfect backdrop for the tortellini.
- Cheese-filled pasta: Using cheese-filled tortellini means every bite bursts with gooey cheese, and cooking it right in the sauce allows it to soak up those incredible flavors.
- Melting cheeses: Mozzarella and Parmesan melt into the sauce, creating a velvety, cheesy coating that clings to every piece of pasta and steak.
All these factors work in harmony, delivering a rich, hearty meal with layers of flavor and texture.
Ingredients You’ll Need
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounces cheese-filled tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (for garnish)
Preparation
Step 1: In a large mixing bowl, toss the sirloin cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Make sure each piece is well-coated to ensure even flavor.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak cubes in a single layer if your pan isn’t big enough; cook in batches to avoid overcrowding. Sear the steak for about 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant, being careful not to let it burn.
Step 4: Pour in the heavy cream and chicken broth, stirring occasionally and scraping the bottom of the pan to lift all the flavorful browned bits. Bring the mixture to a gentle simmer.
Step 5: Add the uncooked cheese-filled tortellini directly to the skillet. Cook for about 3 to 5 minutes, stirring frequently, until the tortellini is tender and cooked through.
Step 6: Reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese, mixing until fully melted and the sauce becomes smooth and creamy.
Step 7: Return the seared steak to the skillet. Gently toss to combine everything, ensuring the steak cubes are coated in the creamy sauce. Warm through for 1 to 2 minutes.
Step 8: Garnish with freshly chopped chives and serve immediately.
Easy Variations to Try
- Vegetarian: Swap steak for hearty mushrooms or plant-based protein like seitan or soy curls. Use vegetable broth instead of chicken broth.
- Gluten-Free: Use gluten-free cheese tortellini and verify that your broth and seasonings are gluten-free.
- Add Veggies: Stir in fresh spinach, roasted red peppers, or sun-dried tomatoes near the end for color and extra nutrition.
- More Heat: Add cayenne pepper or crushed red pepper flakes to the sauce if you like a spicy kick.
- Lighter Version: Use half-and-half instead of heavy cream and reduce butter slightly. Greek yogurt can replace sour cream for tangy creaminess with fewer calories.
- Cheese Swap: Try provolone or sharp cheddar in place of mozzarella for a different flavor profile.
This recipe is easy to tailor to your tastes and pantry!
How to Serve
This Garlic Steak & Cheese-Filled Tortellini Skillet is rich and satisfying, so pairing it thoughtfully helps balance the meal and elevate the experience.
- Fresh greens: Serve alongside a simple salad with mixed greens, cucumber, and a light lemon vinaigrette. The acidity and crunch cut through the creamy richness perfectly.
- Garlic bread or rolls: Soft, warm bread is ideal for mopping up the leftover sauce. It also adds a comforting, toasty element to the meal.
- Roasted or steamed veggies: Broccoli, asparagus, or green beans bring freshness and a bit of bite to the plate, balancing the creamy pasta and tender steak.
- Herb garnish: Don’t skip the chopped fresh chives or parsley sprinkled on top they add a pop of color and a mild herbal note that brightens every forkful.
Recipe Tips
- Dry your steak cubes: Patting the steak dry before seasoning helps develop a better sear. Moisture can steam the meat and prevent browning.
- Don’t overcrowd the pan: Sear the steak in batches if needed. Overcrowding lowers the pan temperature and leads to steaming instead of browning.
- Low and slow for cheese: Melt cheeses gently over low heat to keep the sauce smooth and creamy. High heat can cause clumping or separation.
- Reserve pasta water: If your sauce thickens too much, stir in a little reserved pasta water to loosen it without diluting flavor.
- Rest the steak: Allow the steak cubes to rest briefly after cooking; this locks in juices and keeps them tender.
Cooking Notes
- Use a heavy-bottomed skillet or cast iron for the best heat retention and searing results.
- Simmer the sauce gently, avoiding boiling to maintain a velvety texture.
- Season gradually. The Cajun seasoning, cheese, and broth already add saltiness, so taste before adding more salt.
- Cut steak cubes uniformly to ensure even cooking.
- Stir frequently while cooking tortellini in sauce to prevent sticking and ensure even cooking.
Nutritional Information (per serving)
- Calories: Approximately 750
- Protein: 48g
- Sodium: 900mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
Frequently Asked Questions (FAQs)
Q1: Can I use frozen tortellini instead of fresh or refrigerated?
Yes, frozen tortellini works well. You may need to add a couple of extra minutes to the cooking time. Just be sure to keep an eye on the texture so it doesn’t overcook.
Q2: How do I reheat leftovers without drying them out?
Reheat leftovers gently on the stovetop over low heat. Add a splash of heavy cream, milk, or broth to loosen the sauce and keep it creamy. Avoid microwave reheating if possible, as it can dry out the steak and sauce.
Q3: Can I make this recipe ahead of time?
You can prepare the steak and sauce separately ahead of time. Store both in airtight containers in the fridge. When ready to eat, reheat the sauce and toss in cooked tortellini, then add the warmed steak to finish.
Conclusion
This Garlic Steak & Cheese-Filled Tortellini Skillet is a perfect weeknight meal that doesn’t skimp on flavor or comfort. The bold, smoky seasoning on tender steak cubes paired with creamy, cheesy tortellini creates a harmony of textures and tastes that feel both indulgent and satisfying.
It’s a dish that’s approachable enough for any home cook but impressive enough to serve when guests come over. Plus, it’s quick to make and comes together in one pan, saving you time and cleanup.
If you’re looking for a meal that brings warmth, richness, and a little bit of spice to your table, this skillet dinner will quickly become a favorite. It’s a dish that welcomes family and friends with every creamy, flavorful bite.
Give it a try, and you might just find yourself making it again and again, just like I do.
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Garlic Steak & Cheese-Filled Tortellini Skillet
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounces cheese-filled tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
Step 1: In a large mixing bowl, toss the sirloin cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Make sure each piece is well-coated to ensure even flavor.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak cubes in a single layer if your pan isn’t big enough; cook in batches to avoid overcrowding. Sear the steak for about 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant, being careful not to let it burn.
Step 4: Pour in the heavy cream and chicken broth, stirring occasionally and scraping the bottom of the pan to lift all the flavorful browned bits. Bring the mixture to a gentle simmer.
Step 5: Add the uncooked cheese-filled tortellini directly to the skillet. Cook for about 3 to 5 minutes, stirring frequently, until the tortellini is tender and cooked through.
Step 6: Reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese, mixing until fully melted and the sauce becomes smooth and creamy.
Step 7: Return the seared steak to the skillet. Gently toss to combine everything, ensuring the steak cubes are coated in the creamy sauce. Warm through for 1 to 2 minutes.
Step 8: Garnish with freshly chopped chives and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 900
- Protein: 48