Can I use chicken instead of steak?

Absolutely. Chicken works beautifully in this recipe. Cut boneless, skinless chicken breasts or thighs into 1-inch cubes and sear them similarly. Ensure the chicken reaches an internal temperature of 165°F (74°C) before adding it back into the sauce.

How can I make the cream sauce thicker?

If your sauce is too thin, you can try one of these methods: Reduction: Simmer the sauce for an extra 5–10 minutes before adding the Parmesan. Cornstarch Slurry: Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water. Whisk this slurry into the simmering sauce and cook for 1 minute until thickened.

What vegetables can I add to this dish?

Spinach, mushrooms, or sundried tomatoes are excellent additions. Sauté the mushrooms or sundried tomatoes after the garlic, before adding the broth. Wilt the spinach into the finished sauce just before you add the steak and tortellini back in.

Is this recipe spicy?

This specific recipe is not spicy. It relies on the robust flavor of garlic, savory beef, and salty Parmesan. However, you can easily add a kick by stirring in 1/4 to 1/2 teaspoon of red pepper flakes with the Italian seasoning.

Garlic Parmesan Steak Tortellini: The Best Homemade Recipe

The Best Homemade Garlic Parmesan Steak Tortellini Recipe

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A tested, easy-to-follow recipe for a rich and creamy Garlic Parmesan Steak Tortellini, perfect for a satisfying weeknight dinner. Tender seared steak meets cheesy tortellini in a luxurious, homemade cream sauce.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

1 lb Steak (Sirloin, Flank, or Ribeye), cubed

1 (19 oz) package Cheese Tortellini

4 Tbsp Butter, divided

6 cloves Garlic, minced

1.5 cups Heavy Cream

1 cup Freshly Grated Parmesan, plus more for serving

1/2 cup Beef Broth

1 tsp Dried Italian Seasoning

Fresh Parsley, for garnish

Salt and Pepper, to taste

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Instructions

1. Pat the steak cubes dry and season generously with salt and pepper.

2. Heat 2 Tbsp of butter in a large skillet over medium-high heat. Sear the steak in batches for 2-3 minutes per side until a deep brown crust forms. Remove and set aside.

3. Reduce heat to medium. Add the remaining 2 Tbsp of butter and minced garlic, sautéing for about 60 seconds.

4. Pour in the beef broth and scrape up any browned bits from the pan (fond). Stir in the Italian seasoning.

5. Reduce heat to low and slowly whisk in the heavy cream. Let the sauce gently simmer for 2–3 minutes until it thickens slightly.

6. Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese, stirring constantly until fully melted and the sauce is smooth and creamy.

7. Cook the tortellini according to package directions until al dente; drain well.

8. Return the seared steak and drained tortellini to the skillet. Toss gently to coat and heat through for 1-2 minutes.

9. Taste and adjust seasoning. Garnish generously with fresh chopped parsley before serving the Garlic Parmesan Steak Tortellini.

Notes

For best results, use freshly grated Parmigiano Reggiano.

To reheat leftovers, add a splash of beef broth or heavy cream to restore the sauce’s texture.

Consider adding sautéed spinach or mushrooms for extra vegetables.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 2g
Sodium: 700mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 45g
Cholesterol: 150mg

Find it online: https://www.flavourrecipe.com/garlic-parmesan-steak-tortellini/