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Garlic Parmesan Steak Tortellini with seared sirloin bites in a rich, homemade Parmigiano-Reggiano heavy cream sauce.

Garlic Parmesan Steak Tortellini

Rebecca Blumer
Enjoy steakhouse comfort in a 25-minute one-pan meal! Juicy steak bites, tender cheese tortellini, and sweet veggies are tossed in a silky garlic parmesan sauce for the perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian-American
Servings 4 servings
Calories 680 kcal

Equipment

  • Large Skillet

Ingredients
 

  • 2 Strip steaks cut into 1-inch pieces
  • 2 Teaspoons Steak seasoning
  • 1 Tablespoon Olive oil
  • 1 Yellow onion sliced
  • 1 Yellow bell pepper sliced
  • 2 Zucchini chopped
  • 10 Ounces Grape tomatoes halved
  • 18 Ounces Fresh cheese tortellini
  • 1/4 Cup Chicken broth
  • 3 Tablespoons Shredded parmesan cheese plus more for garnish
  • 1/4 Cup Buffalo Wild Wings parmesan garlic sauce
  • 1 Tablespoon Fresh chopped parsley for garnish

Instructions
 

Season and Sear the Steak

  • Toss the 1-inch steak pieces with the steak seasoning until every side looks evenly dusted.
  • Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the steak in a single layer and let it cook for 2 minutes without poking it, then stir and cook for another 2 minutes until deeply golden.
  • Slide the steak bites onto a plate right away to let them rest. This keeps the centers medium-rare and prevents them from becoming tough.

Sauté the Vegetables Until Glossy

  • In the same skillet, add the onion, bell pepper, zucchini, and tomatoes. Stir well so they pick up the browned bits from the steak, then cook for 5 minutes until the onions soften and the tomatoes look jammy.

Deglaze and Cook the Tortellini

  • Pour in the chicken broth and scrape the bottom of the pan to release the fond. Add the fresh cheese tortellini, cover, and let it cook for 3 to 5 minutes until tender.

Finish the Sauce, Then Warm the Steak

  • Reduce the heat so the pan is not roaring, then stir in the shredded parmesan cheese and the garlic parmesan sauce until cohesive and lightly creamy.
  • Add the rested steak bites back to the skillet along with any juices on the plate. Fold gently just long enough to warm the beef through without simmering.
  • Finish with fresh chopped parsley and extra parmesan cheese, then serve immediately.

Notes

Temperature Control: Always lower the heat before adding the parmesan to the skillet. High, aggressive heat causes cheese proteins to tighten, resulting in a separated, grainy sauce.
Steak Searing: If your skillet is small, sear the steak bites in batches. Overcrowding the pan causes the meat to steam rather than developing a savory brown crust.
Pasta Substitutions: If substituting frozen or dried tortellini, expect a longer cooking time. Keep extra chicken broth nearby to splash in as needed so the pan does not dry out before the pasta finishes cooking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 680kcalCarbohydrates: 55gProtein: 45gFat: 32gSaturated Fat: 14gCholesterol: 125mgSodium: 980mgPotassium: 850mgFiber: 6gSugar: 8gVitamin A: 1200IUVitamin C: 45mgCalcium: 250mgIron: 4mg
Keyword Garlic Parmesan Steak Tortellini
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