There’s something incredibly comforting about tender slices of juicy steak mingling with pillowy cheese tortellini, all drenched in a luscious garlic butter sauce. This Buttery Steak Tortellini is the kind of dish that turns an ordinary weeknight into a memorable dinner without spending hours over the stove. With an intermediate difficulty level and a total time investment of just 40 minutes (15 minutes prep, 25 minutes cooking), you’ll have a restaurant-quality meal ready before you know it. Each serving clocks in at around 650 calories, making it a satisfyingly rich option whether you’re cooking for family or hosting friends.
As the name suggests, butter plays a starring role here, delivering a silky sauce that clings to every nook and cranny of the cheese-filled pasta. I love how the flavorful flank steak—perfectly seasoned with Italian herbs—adds both texture and depth. Toss in freshly grated Parmesan and bright parsley, and you’ve got a dish that’s equal parts hearty and elegant. Whether you’re craving a cozy solo dinner or feeding a small crowd, this recipe is versatile enough to shine on any table and leave everyone asking for seconds.
KEY INGREDIENTS IN BUTTERY STEAK TORTELLINI
Before diving into the cooking steps, let’s get to know the key players that bring this dish to life. Each ingredient plays a special role, whether it’s building layers of flavor or adding that perfect mouthfeel.
- Flank steak
A lean yet flavorful cut that sears beautifully, giving you juicy, tender slices. It provides a meaty foundation and robust texture to balance the soft tortellini.
- Cheese tortellini
Pillowy pasta pockets stuffed with creamy cheese. These bite-sized treasures soak up the garlic butter sauce, ensuring every bite is rich and satisfying.
- Olive oil
Used for searing the steak and sautéing aromatics. It brings a fruity note and helps achieve a perfect brown crust on the meat.
- Unsalted butter
Divided into two portions, it forms the base of our sauce. Butter adds that irresistible, silky richness and helps carry the garlic and Parmesan flavors.
- Garlic
Minced cloves infuse the butter with a pungent, aromatic kick. Garlic is the cornerstone of the sauce’s savory profile.
- Italian seasoning
A blend of dried herbs like oregano, basil, and thyme. It adds herbal complexity and a touch of warmth to both the steak and the sauce.
- Salt and pepper
Simple seasonings that enhance and balance all the other flavors. Proper seasoning is crucial for bringing out the best in each ingredient.
- Parmesan cheese
Freshly grated for maximum flavor and creaminess. Parmesan enriches the sauce and adds a nutty, sharp finish.
- Fresh parsley
Chopped and sprinkled at the end, it lends a burst of color and a fresh, herbaceous note that brightens every bite.
HOW TO MAKE BUTTERY STEAK TORTELLINI
Let’s walk through how to transform these wonderful ingredients into a mouthwatering dinner. Follow each step carefully, and you’ll be rewarded with perfectly cooked steak, tender tortellini, and a silky garlic butter sauce that ties it all together.
1. Cook the cheese tortellini according to the package instructions. Bring a large pot of well-salted water to a rolling boil, add the tortellini, and cook until al dente. Once done, drain thoroughly and set aside, making sure no excess water dilutes the sauce later.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. While the oil warms, season the sliced flank steak generously with salt, pepper, and half of the Italian seasoning to ensure even flavor distribution.
3. Add the seasoned steak to the skillet in a single layer. Let each side sear without moving it for about 2–3 minutes, creating a beautiful brown crust. Flip and cook the other side to your desired doneness. Once cooked, transfer the steak to a plate and set aside to rest briefly.
4. In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. When the butter melts and begins to foam, stir in the minced garlic and cook until it becomes fragrant, about 1 minute—don’t let it burn.
5. Add the cooked tortellini back into the skillet along with the remaining Italian seasoning. Toss gently but thoroughly to coat each piece of pasta in the shimmering garlic butter sauce.
6. Return the cooked steak slices to the skillet and give everything a quick toss, allowing the steak to warm through and meld its juices with the pasta.
7. Add the remaining 2 tablespoons of butter, freshly grated Parmesan cheese, and chopped parsley. Toss until the butter melts completely and the cheese forms a creamy coating that clings to both tortellini and steak.
8. Serve the Buttery Steak Tortellini immediately, garnishing with extra Parmesan and parsley if desired for an eye-catching finish.
SERVING SUGGESTIONS FOR BUTTERY STEAK TORTELLINI
Once your Buttery Steak Tortellini is ready, the way you present and pair it can elevate this dish from delicious to truly unforgettable. Whether you’re hosting a casual dinner or looking for a special weeknight meal, thoughtful serving touches can make all the difference.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to cut through the richness of the butter and cheese and refresh the palate between bites.
- Offer a simple arugula salad dressed in lemon vinaigrette on the side. The peppery greens and bright acidity create a lovely contrast to the savory pasta, keeping the meal balanced.
- Serve in warm, shallow bowls to showcase the steak slices atop the tortellini. Warm dishes maintain temperature longer and create an inviting presentation that feels cozy and homey.
- Add a squeeze of fresh lemon juice over the top just before serving. The citrus brightness will accentuate the garlic butter sauce and lift all the flavors for a more dynamic taste.
HOW TO STORE BUTTERY STEAK TORTELLINI
Proper storage ensures you can enjoy the deliciousness of this Buttery Steak Tortellini beyond the first dinner and retain its full flavor and texture. Follow these tips to keep leftovers tasting as fresh as possible.
Storing creamy pasta can be tricky, but with the right approach you’ll avoid watery or clumpy results. Always let the dish cool slightly before packing, and use airtight containers to lock in moisture and keep out additional air.
- Refrigerator: Transfer cooled tortellini and steak to an airtight container and store in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to revive the sauce.
- Freezer: For longer storage, place portions in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to ensure even warmth.
- Separate the sauce: If you know you’ll have leftovers, consider storing the tortellini with steak in one container and the garlic butter sauce in another. Combine and reheat when ready to eat for a fresher taste.
- Reheating: Use a nonstick skillet over medium-low heat, stirring frequently to prevent sticking. Add a small pat of butter or splash of milk to help the sauce regain its creamy texture without drying out the pasta.
CONCLUSION
This Buttery Steak Tortellini recipe is the ultimate comfort food mash-up—juicy, well-seasoned steak paired with cheesy tortellini in a velvety garlic butter sauce. Throughout this article, we’ve covered everything from the key ingredients, like flank steak and fresh herbs, to detailed cooking steps and expert tips for serving, storing, and reheating. Whether you’re preparing dinner for a busy weeknight or impressing guests on the weekend, this dish offers that perfect balance of simplicity and indulgence. Don’t forget the prep time of just 15 minutes and 25 minutes of cook time, making it both delicious and practical for any home cook’s repertoire. Feel free to print this article and save it in your recipe binder—having a trusted guide on hand means you can recreate this tantalizing meal anytime.
Below, you’ll find a handy FAQ section to answer common questions about substitutions, storage hacks, and flavor variations—so you’re fully equipped to make this recipe your own. If you give this Buttery Steak Tortellini a try, I’d love to hear how it turns out! Leave a comment with your feedback, share any tweaks you made, or ask any questions you have. Your cooking adventures and insights help our community grow and inspire others to enjoy the magic of homemade pasta dishes just like this one. Happy cooking!
Buttery Steak Tortellini
Description
This Buttery Steak Tortellini features tender slices of flank steak tossed with cheesy tortellini in a garlic butter sauce, creating a deliciously satisfying meal.
Ingredients
Instructions
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Cook the cheese tortellini according to the package instructions. Once cooked, drain and set aside.
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In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season the sliced flank steak with salt, pepper, and half of the Italian seasoning.
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Add the seasoned steak to the skillet in a single layer. Allow it to sear and cook for about 2-3 minutes on each side until nicely browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
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In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute.
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Add the cooked tortellini to the skillet, along with the remaining Italian seasoning. Toss to coat the tortellini in the buttery garlic sauce.
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Return the cooked steak to the skillet and mix once more to combine the steak with the tortellini, allowing everything to heat through.
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Add the remaining 2 tablespoons of butter, grated Parmesan cheese, and parsley. Toss everything together, ensuring the butter has melted completely and all ingredients are well combined.
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Serve the Buttery Steak Tortellini immediately, garnishing with additional Parmesan and parsley if desired.
Note
- You can substitute flank steak with sirloin or rib-eye for extra tenderness.
- Fresh tortellini can be used instead of refrigerated for a more delicate bite.
- Feel free to add a splash of white wine or lemon juice for a touch of acidity.
- Sautéed mushrooms or spinach can be added for an extra layer of flavor and nutrition.
