STEAK TORTELLINI SKILLET

Imagine walking into a cozy Italian trattoria on a cool autumn evening, surrounded by the warmth and aromas of freshly cooked pasta and sizzling meats. The scent of slow-cooked sauce and toasted garlic wafts through the air, making your stomach growl with anticipation. Each bite of our Steak Tortellini Skillet is a flavor bomb that will transport you to the Tuscan countryside, where love and passion are poured into every dish.

If you’re looking for a recipe that’s easy to make and packed with flavor, you’ll love my Spinach and Artichoke Stuffed Chicken Breasts from My Blog for a fun twist on a classic, but today we’re diving into the rich flavors of Italy. This Steak Tortellini Skillet recipe is a game-changer, and it’s ready in just 20 minutes!

🛒 Quick Shopping List

1.5 lbs beef steak ( ribeye or strip loin)

1 package cheese-filled tortellini (10 oz)

2 cloves garlic

1/4 cup chopped onion

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Olive oil

Pasta sauce

Why This Recipe Works

By cooking the steak and tortellini together in one skillet, we’re using less dishes and making it a one-pot wonder.
This recipe is incredibly efficient because it uses minimal prep time and cooks in just 20 minutes.
The combination of garlic, Parmesan, and heavy cream creates a rich, savory sauce that’s sure to impress.

Key Ingredients

When it comes to finding quality ingredients, it’s essential to choose a good steak that’s not too thin. We recommend using ribeye or strip loin for this recipe. You can also adjust the amount of garlic to your liking, but be aware that it adds a significant amount of flavor to the dish.

For the tortellini, be sure to choose a brand that’s known for its cheese-filled goodness. Some popular options include high-quality store-bought brands or homemade tortellini made with love.

STEAK TORTELLINI SKILLET - Ready in 20 Minutes

Recipe Courtesy of Our Kitchen

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1.5 lbs beef steak ( ribeye or strip loin)

1 package cheese-filled tortellini (10 oz)

2 cloves garlic

1/4 cup chopped onion

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Olive oil

Pasta sauce

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper to taste, then add to the skillet and cook for 3-4 minutes per side, or until cooked to your desired level of doneness.

Remove the steak from the skillet and set aside. Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the heavy cream and pasta sauce to the skillet, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.

Add the cooked tortellini to the skillet, tossing to coat with the sauce. Cook for an additional 1-2 minutes, until the tortellini is heated through.

Slice the cooked steak against the grain and serve with the tortellini and sauce. Garnish with chopped fresh parsley, if desired.

Storage & Reheating

If you have leftovers, let the skillet cool to room temperature, then refrigerate or freeze for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream or pasta sauce as needed to achieve the desired consistency.