Cracked Garlic Steak Tortellini: A Hearty Weeknight Meal (Print Version)

Cracked Garlic Steak Tortellini brings tender steak, cheesy tortellini, and a rich garlic sauce together. A comforting, easy dinner youll love!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains meat, dairy, gluten

# Ingredients:

→ Steak & Pasta Core

01 - 1 lb flank or sirloin steak, thinly sliced against the grain
02 - 1 lb fresh cheese tortellini

→ Sauce Essentials

03 - 6-8 cloves garlic, cracked and minced (or more, I'm not judging!)
04 - 1/2 cup beef broth
05 - 1 1/2 cups heavy cream
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil

→ Flavor Enhancers

08 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish
09 - 1/2 tsp red pepper flakes (optional, for a little kick)
10 - Salt and freshly cracked black pepper, to taste

→ Finishing Touches

11 - 2 cups fresh spinach
12 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First, get that steak ready! Pat your flank or sirloin dry with paper towels—this is a critical step for a good sear, honestly. Then, slice it thin against the grain into bite-sized pieces. Season it generously with salt and fresh cracked black pepper. I always forget to pat it dry, and then I get a steamed steak instead of a seared one. Don't make my mistake!
02 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, add your steak in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until beautifully browned. Don't move it too much! I used to fuss with it constantly, and it never got that nice crust. Remove the steak and set it aside, juices and all.
03 - Reduce heat to medium, then add a knob of butter to the same skillet. Once melted, toss in all that glorious cracked garlic. Let it sizzle for about a minute until fragrant, but be careful not to burn it—a burnt garlic smell is just awful, I learned that the hard way. Stir in the red pepper flakes if you're using them, letting them bloom in the butter.
04 - Pour in the beef broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan—that's pure flavor, hon! Then, slowly whisk in the heavy cream. Let it simmer gently for 5-7 minutes, allowing it to thicken slightly. This is where the sauce really starts to come alive, and your kitchen will smell incredible.
05 - While the sauce simmers, cook your fresh tortellini according to package directions in a separate pot of salted boiling water. Fresh tortellini cooks super fast, so keep an eye on it! Drain it well once it's al dente. This is the step I always forget to salt the water, and then my pasta tastes bland. Don't be like me!
06 - Add the cooked tortellini, seared steak, and fresh spinach to the skillet with the sauce. Toss everything gently to combine, letting the spinach wilt into the creamy goodness. Stir in most of the freshly grated Parmesan cheese. Taste and adjust seasonings. Serve immediately, garnished with more Parmesan and fresh parsley. Oh, the smell of it all coming together!

# Notes:

01 - Always pat your steak dry before searing for that perfect crust; it makes a huge difference!
02 - Leftovers are best reheated gently on the stovetop with a splash of broth to keep the sauce smooth.
03 - If you don't have flank steak, chicken breast or even shrimp can work as a tasty substitute.
04 - Serve with a crusty loaf of garlic bread to soak up every last drop of that amazing sauce!

# Equipment Needed:

01 - Large skillet
02 - large pot

# Nutrition (Per Serving):

Calories: 750 kcal
Total Fat: 55g
Total Carbohydrate: 40g
Protein: 35g

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