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Garlic Steak Tortellini The Ultimate Savory Comfort Meal

Garlic Steak Tortellini The Ultimate Savory Comfort Meal - Featured Image
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Learn how to make delicious Garlic Steak Tortellini. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces fresh cheese tortellini (or frozen, if fresh isn’t available)
  • 10 ounces flank steak or sirloin, thinly sliced against the grain
  • 4 cloves garlic, minced (Mama Lu would say, don’t be shy with this!)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh baby spinach leaves
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 cup beef broth or low-sodium stock (for depth and richness)

Substitution notes: You can swap the heavy cream for half-and-half for a lighter touch, though it won’t be quite as rich. If you prefer a vegetarian option, use mushrooms instead of steak and vegetable broth in place of beef stock.

Instructions

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, typically 2-3 minutes for fresh pasta. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Pat the sliced steak dry with paper towels — this helps achieve a nice sear. Season liberally with salt and pepper.
  3. Add the steak to the hot skillet in a single layer. Let it sear without moving for about 2 minutes, then flip and cook another 1-2 minutes for medium-rare. Remove the steak from the pan and set aside to rest. This step reminded me of Mama Lu’s patience — letting meat rest was her secret to juicy roasts.
  4. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and crushed red pepper flakes if using. Sauté for about 1 minute until fragrant but not browned — garlic can quickly turn bitter if overcooked.
  5. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. This deglazing step is like catching every bit of flavor Mama Lu coaxed out of a pan.
  6. Stir in the heavy cream, Parmesan cheese, and thyme. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
  7. Add the fresh spinach to the sauce and cook until just wilted, about 2 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
  8. Slice the rested steak into thin strips against the grain and return to the skillet.
  9. Finally, add the drained tortellini to the skillet and toss everything gently to coat the pasta with the creamy sauce and distribute the steak evenly.
  10. Season with additional salt and pepper to taste, then serve immediately while warm and inviting.

Find it online: https://claracooking.com/garlic-steak-tortellini/