The Best Steakhouse Tortellini with Seared Steak Bites Recipe

There’s something deeply satisfying about the sizzle of steak hitting a hot pan, the aroma of garlic melting into butter, and the rich, creamy sauce that ties everything together. Steakhouse Tortellini with Seared Steak Bites captures the spirit of your favorite steakhouse dinner and brings it right to your kitchen—no reservations required.

This recipe was inspired by a cozy winter night at a local steakhouse, where comfort met elegance on a single plate. The pairing of seared steak with cheese-stuffed tortellini and a velvety Parmesan cream sauce creates a decadent yet approachable dish that’s perfect for date nights, family dinners, or impressing friends over the weekend. It’s hearty, flavorful, and surprisingly easy to make at home, giving you all the luxury of a steakhouse meal without the price tag or the dress code.

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Why You’ll Love This Recipe

• Steakhouse flavor at home: Rich, seared steak bites bring bold flavor to every bite.

• Creamy, cheesy comfort: A luscious Parmesan cream sauce coats every tortellini perfectly.

• Quick yet impressive: Ready in under 40 minutes but feels like a restaurant-quality meal.

• Flexible: Swap in different cuts of steak or adjust seasonings to make it your own.

• One-pan meal: Easy cleanup with everything cooked in a single skillet.

Whether you’re cooking for two or feeding a hungry crowd, this recipe satisfies cravings and creates memories around the table.

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Ingredients

To bring this savory masterpiece to life, here’s what you’ll need:

• 1 lb steak (sirloin, ribeye, or New York strip), cut into bite-sized cubes

• 1 tbsp olive oil

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 package (9–12 oz) refrigerated cheese tortellini

• 1 cup beef broth

• ¾ cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp black pepper

• ½ tsp onion powder

• Salt, to taste

• Fresh parsley or chives, for garnish

These ingredients work in harmony to balance rich, savory flavors with creamy, cheesy indulgence. Using refrigerated tortellini speeds up the cooking process without compromising on taste.

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Directions

Follow these step-by-step instructions to bring this flavorful Steakhouse Tortellini with Seared Steak Bites to life. Each step builds layers of savory richness and texture, creating a dish that tastes like it came from your favorite upscale steakhouse—but it’s made right in your kitchen.

1. Sear the Steak

Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. A cast iron pan works great here because it retains heat and creates that beautiful crust on the steak.

While the pan heats up, season your steak bites generously with salt and freshly cracked black pepper. Don’t be shy—this step helps lock in flavor during the searing process.

Once the oil is shimmering (but not smoking), carefully add a single layer of steak bites to the pan. Avoid overcrowding—if you place too many at once, they’ll steam instead of sear. Depending on the size of your skillet, work in two or three batches. Let each piece cook undisturbed for 2–3 minutes per side until a rich golden-brown crust forms and the centers reach your desired doneness.

Transfer the cooked steak bites to a plate and cover loosely with foil to keep warm. Do not wipe the skillet—the browned bits at the bottom (called “fond”) are full of concentrated flavor and will form the base of your sauce.

2. Build the Sauce

Reduce the heat to medium to prevent burning.

Add 1 tablespoon of butter to the same skillet. As it melts, scrape up the flavorful browned bits from the bottom of the pan with a wooden spoon or spatula. This infuses the butter with rich, meaty notes.

Toss in the minced garlic and sauté for 30–60 seconds, stirring constantly. You’re looking for a fragrant aroma, not browned garlic, which can taste bitter.

Next, pour in 1 cup of beef broth followed by ¾ cup of heavy cream, stirring to combine. Let the mixture come to a gentle simmer—you should see small bubbles forming around the edges. This step is essential for thickening and blending the sauce.

Season the sauce with ½ teaspoon of black pepper, ½ teaspoon of onion powder, and a light pinch of salt. Taste and adjust the seasoning to your liking.

3. Cook the Tortellini

Add the cheese tortellini directly to the simmering sauce. Stir gently to ensure each piece is coated in the creamy broth.

Simmer uncovered for about 5–6 minutes, stirring occasionally to prevent sticking. The tortellini will soak up the flavorful sauce while softening to a perfect al dente texture. Keep an eye on the thickness of the sauce—if it becomes too thick, add a splash more beef broth.

4. Finish with Flavor

Once the tortellini are tender, reduce the heat to low and stir in ½ cup of grated Parmesan cheese. As it melts, the sauce will become incredibly rich and velvety.

Now, return the seared steak bites (and any collected juices) to the skillet. Gently toss everything together to ensure the steak is coated in the sauce and warmed through—this should take about 1–2 minutes.

5. Serve It Up

Spoon the creamy tortellini and juicy steak bites into warm shallow bowls for an elegant presentation.

Finish with a generous sprinkle of fresh parsley or chopped chives for color and freshness. Add a little extra Parmesan on top if desired—it enhances the creaminess and brings a nutty, savory finish to the dish.

Serve immediately while hot, creamy, and full of steakhouse soul. This is comfort food done right, and it’s meant to be enjoyed fresh out of the skillet.

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Tips for the Perfect Steakhouse Tortellini

• Choose the right steak: Sirloin is affordable and flavorful, ribeye adds richness, and NY strip brings that classic steakhouse texture.

• Sear in batches: Crowding the skillet will steam the steak instead of searing it. Work in batches for a good crust.

• Use refrigerated tortellini: It cooks faster and absorbs flavor from the sauce.

• Simmer, don’t boil: Keep the sauce at a gentle simmer to avoid curdling the cream.

• Let the steak rest: Briefly resting the steak before returning it to the skillet helps retain juices and tenderness.

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Pairing Suggestions

To make your Steakhouse Tortellini with Seared Steak Bites feel like a complete, restaurant-quality meal, thoughtful pairings can elevate the experience from satisfying to unforgettable. The creamy, savory richness of the dish begs for contrast—something light, crisp, or refreshing on the side to balance every indulgent bite.

1. Crisp Side Salad

A light, vibrant salad offers the perfect contrast to the heavy cream sauce and rich steak. A classic Caesar salad with crunchy romaine, tangy Parmesan, and garlicky croutons is a natural fit. If you prefer something even brighter, try arugula tossed in lemon vinaigrette. The peppery bite of arugula and the acidity of citrus cut through the creaminess of the tortellini beautifully, refreshing your palate between bites.

2. Garlic Bread or Baguette Slices

You won’t want to waste a drop of that luscious Parmesan cream sauce. Serve a side of warm garlic bread, crusty Italian bread, or sliced baguette to scoop, dip, or mop up every bit. You can also toast the bread lightly and rub it with fresh garlic for an extra flavor boost without overpowering the dish.

3. Roasted Vegetables

Adding a side of oven-roasted vegetables is a great way to incorporate more texture and nutrition. Asparagus, Brussels sprouts, or baby carrots roast up sweet and slightly crispy, making them the perfect earthy balance to the creamy pasta and steak. Roast them with a drizzle of olive oil, a sprinkle of salt, and maybe a little grated Parmesan for a cohesive flavor match.

4. Sparkling Water with Lemon

For a refreshing, alcohol-free drink pairing, a chilled glass of sparkling water with lemon works wonders. It cleanses the palate and offers a crisp, citrusy note that complements the richness of the dish without overwhelming the flavors.

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Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well in this recipe, but it needs a small adjustment. Because frozen tortellini takes longer to cook and can release excess moisture, it’s best to boil it separately according to the package instructions until just al dente. Then, drain and add it to the sauce in step 3 as you would with refrigerated tortellini. Keep an eye on the sauce’s consistency—if it becomes too thin due to the extra moisture, simmer a bit longer to thicken it back up or add a small handful of Parmesan cheese.

What cuts of beef can I use besides sirloin, ribeye, or NY strip?

You have several great alternatives depending on your budget and preferences. For a more affordable option, top sirloin, flank steak, or flat iron steak all work well. Be sure to slice against the grain to maximize tenderness, especially with leaner cuts. If you’re looking to elevate this dish into something truly indulgent, filet mignon will deliver an ultra-tender, melt-in-your-mouth experience. Just remember that leaner cuts may cook faster, so adjust your searing time accordingly.

Can I make the sauce without heavy cream?

Yes, but with some caveats. If you want a lighter version, half-and-half can be used in place of heavy cream, though the sauce won’t be quite as rich or thick. For a dairy-free alternative, unsweetened full-fat coconut milk can work, but it will slightly alter the flavor. Avoid using regular milk, as it tends to curdle when simmered with acidic or salty ingredients and lacks the fat content to produce a creamy sauce.

Is this recipe suitable for kids?

Absolutely. Kids tend to love cheese tortellini, and the creamy sauce makes it extra appealing. To make it even more child-friendly, consider cutting the steak bites smaller and reducing the garlic if your little ones are sensitive to bold flavors. It’s a well-balanced dish that both adults and children can enjoy.

How do I store and reheat leftovers?

To store, place any leftover steak tortellini in an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of beef broth or cream to help loosen the sauce and restore its creamy texture. Avoid using the microwave if possible, as it can overcook the steak.

Can I prepare this meal ahead of time?

Yes, you can! To save time, you can sear the steak bites and make the sauce a few hours in advance. Store them separately in the refrigerator. When you’re ready to serve, simply reheat the sauce, add the tortellini to cook through, then stir in the steak just before serving. This method helps preserve the best texture and flavor without compromising quality.

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