Buttery steak tortellini transforms simple ingredients into something magical – tender beef, pillowy cheese-filled pasta, and a garlic cream sauce that’ll have everyone asking for seconds. I still remember the first time I made this dish for a Sunday dinner, watching my grandchildren’s eyes light up as I brought the skillet to the table, steam rising and butter glistening on every piece.
There’s something special about combining two comfort foods – steak and pasta – into one satisfying skillet meal. Growing up on the farm, we’d save our best cuts of beef for special occasions, and Grandma always knew how to stretch them into meals that fed the whole family. This recipe captures that same spirit of making something extraordinary from straightforward ingredients. The cream sauce reminds me of those Sunday afternoons when the kitchen smelled like garlic and herbs, and you just knew something delicious was coming. Your kitchen’s about to smell incredible!
What Makes This Buttery Steak Tortellini So Special
This dish has become one of my go-to recipes when I want to impress without spending hours in the kitchen. It brings together everything I love about home cooking – rich flavors, simple techniques, and ingredients you can find at any grocery store.
Ready in just 35 minutes from start to finish, perfect for busy weeknights when you need something special
Uses everyday ingredients you likely have on hand or can easily pick up
Delivers restaurant-quality results with a creamy garlic sauce that rivals any Italian bistro
Incredibly versatile – swap the steak type or add your favorite vegetables
One-pan wonder that keeps cleanup minimal while maximizing flavor
Crowd-pleasing combination of tender beef and cheese tortellini that satisfies every appetite
I’ve made this countless times for family gatherings, and it never fails to bring smiles around the table. The beauty is in how the buttery steak juices mingle with that velvety cream sauce, coating each tortellini perfectly. If you love tortellini dishes, you might also enjoy my baked tortellini casserole for a different take on this beloved pasta.
Ingredient Spotlight
Sirloin steak forms the hearty base of this dish, and I always choose cuts that are about an inch thick for the best texture – they stay tender when cut into bite-sized pieces and cook quickly without drying out.
Unsalted butter creates that rich, silky foundation that makes this dish truly special, and using unsalted lets you control the seasoning perfectly.
Fresh garlic cloves bring aromatic depth to the cream sauce – I’ve learned that mincing them finely ensures they distribute evenly and don’t overpower the delicate balance of flavors.
Dried thyme and oregano add that classic Italian herb profile, though after years of making this, I’ve found the dried versions work beautifully here, releasing their oils slowly into the butter.
Cheese tortellini serves as the pasta star, with each pillow-shaped piece soaking up the cream sauce while adding its own cheesy goodness to every bite.
Heavy cream transforms into a luscious sauce when combined with butter and Parmesan – I prefer heavy cream over half-and-half because it creates that restaurant-quality thickness.
Parmesan cheese melts into the sauce for added richness and a subtle nutty flavor – freshly grated makes all the difference in achieving that smooth, creamy consistency.
Fresh spinach wilts into the dish at the end, adding color, nutrition, and a slight earthiness that balances the richness of the buttery steak tortellini.
How to Make Buttery Steak Tortellini
Step 1. I always start by seasoning my steak pieces generously with salt and pepper on all sides – this simple step builds flavor from the very beginning.
Step 2. Heat your large skillet over medium-high heat and add the olive oil with one tablespoon of butter, letting it melt completely and start to shimmer before adding the meat.
Step 3. Betty’s tip: Add the steak in a single layer without crowding, cooking for 3-4 minutes until a nice brown crust forms – I’ve learned that overcrowding causes steaming instead of searing. For more tips on cooking steak perfectly, check out my garlic butter steak bites with mushrooms.
Step 4. Remove the cooked steak to a plate and let it rest while you build the sauce in the same skillet, using all those flavorful browned bits.
Step 5. Melt the remaining butter in the skillet, then add your minced garlic, thyme, and oregano – I stir constantly for about a minute until my kitchen fills with that incredible aroma.
Step 6. Pour in the heavy cream and bring it to a gentle simmer, letting it bubble for 2-3 minutes until it starts to thicken slightly and coat the back of a spoon.
Step 7. While the sauce simmers, cook your cheese tortellini according to package directions in a separate pot – through trial and error, I learned to cook them just until al dente since they’ll soften a bit more in the sauce.
Step 8. Stir the Parmesan into your cream sauce until it melts completely and creates a smooth, velvety texture.
Keeping This Buttery Steak Tortellini Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days from when you first prepare the dish. The cream sauce may thicken as it cools, but that’s completely normal – the flavors actually deepen overnight, making the next day’s lunch even more delicious.
For reheating, I always recommend using the stovetop over medium-low heat with a splash of cream or milk to restore that silky consistency. Betty’s method works beautifully: add a tablespoon or two of liquid, stir gently, and heat until just warmed through – usually about 5-7 minutes. The microwave works in a pinch, but use 50% power and stir every 30 seconds to prevent the sauce from separating.
I don’t recommend freezing this particular dish because the cream sauce and tortellini don’t hold up well to freezing and thawing – the texture changes and the pasta can become mushy. It’s best enjoyed fresh or within those 3 days of refrigeration.
Buttery Steak Tortellini
A delightful blend of buttery steak, garlicky cream sauce, and cheesy tortellini come together with fresh spinach for a satisfying dish that’s sure to impress.
Season the steak pieces generously with salt and pepper on all sides.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter, letting it melt completely.
Once the butter has melted and is shimmering, add the steak to the skillet in a single layer. Cook for about 3-4 minutes or until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter. Add garlic, thyme, and oregano, stirring frequently until fragrant, about 1 minute.
Stir in the heavy cream and bring to a simmer. Let it cook for about 2-3 minutes until slightly thickened.
Cook the cheese tortellini according to the package directions in a separate pot. Drain and set aside.
Add the Parmesan cheese to the skillet with the cream sauce and mix until melted and smooth.
Stir in the cooked tortellini and fresh spinach. Cook until the spinach wilts slightly, about 1-2 minutes.
Return the cooked steak to the skillet along with any accumulated juices, stir to combine, and heat through.
Garnish with fresh parsley before serving.
Notes
The type of steak can be adjusted according to preference; ribeye or tenderloin can also be used. For a spicy kick, add a pinch of red pepper flakes to the garlic while sautéing. Use freshly grated Parmesan for best flavor and creaminess. Cook tortellini al dente as it will cook slightly more when added to the sauce.
Perfect Partners for Buttery Steak Tortellini
Crisp Caesar Salad provides the perfect contrast with its crunchy romaine and tangy dressing cutting through the richness of the creamy pasta – I love how the garlic flavors echo between both dishes.
Garlic Bread or Crusty Italian Bread is essential at my table for soaking up every last drop of that buttery cream sauce – there’s nothing better than wiping your plate clean with a piece of warm, crusty bread.
Roasted Asparagus adds a fresh, slightly charred element that complements the dish beautifully, especially when tossed with a little lemon zest and olive oil for brightness. You might also try my roasted asparagus with balsamic for a different flavor profile.
Simple Arugula Salad with lemon vinaigrette offers a peppery, refreshing bite that balances the hearty steak and pasta – my family always appreciates having something light alongside this rich main course.
Roasted Cherry Tomatoes bring a burst of sweetness and acidity that cuts through the butter and cream, plus their bright color makes the whole plate look restaurant-worthy.
Sauteed Green Beans with garlic and almonds add a nice crunch and a bit of elegance to the meal – Betty always said vegetables should be just as special as the main dish. For an even easier option, try my garlic parmesan roasted broccoli.
FAQs
Can I use a different type of steak for this recipe? I recommend ribeye or tenderloin if you want an even more tender result, though sirloin offers the best balance of flavor and affordability – just avoid tougher cuts that need long cooking times.
What if I don’t have heavy cream? To prevent a thin sauce, you can use half-and-half mixed with a tablespoon of flour, though the sauce won’t be quite as rich and velvety as Betty’s original version with heavy cream.
Can I make this dish ahead of time? Many home cooks find success with preparing the components separately – cook the steak and make the sauce ahead, then combine everything with freshly cooked tortellini just before serving for the best texture.
How do I prevent the steak from becoming tough? The best approach I’ve tested is removing the steak when it’s just done (medium to medium-rare), letting it rest, then adding it back at the very end just to warm through – overcooking is the enemy of tender beef.
Can I add other vegetables to this dish? Betty’s solution is to saute mushrooms, bell peppers, or sun-dried tomatoes along with the garlic – just make sure any additions are cut small so they cook quickly and don’t water down the sauce.
What’s the best way to reheat leftovers without the sauce separating? I’ve found that adding a splash of cream or milk and reheating gently over low heat while stirring constantly keeps everything smooth and creamy – patience is key here.
