When the week feels long and your appetite calls for something hearty, this one pot garlic parmesan steak and tortellini answers the craving without any fuss. It’s the kind of meal that fills the kitchen with garlicky warmth and invites everyone to gather around the table, even on the busiest evenings.
I remember one evening, I was halfway through a pile of emails and realized dinner had to be quick but satisfying. The aroma of garlic sizzling in olive oil distracted me just enough to forget the clock for a moment. The steak browned beautifully, edges caramelizing with a little crisp I didn’t expect. Stirring in the cream and parmesan, the sauce thickened slowly, coating the pillowy tortellini. I might have overcooked the steak by a minute or two—but honestly, that added a little extra flavor, and no one minded. It was cozy, comforting, and exactly what I needed after an unpredictable day.
- Everything comes together in one pot, which means less cleanup and more time to relax.
- The creamy garlic parmesan sauce is rich but not too heavy—just right for a midweek treat.
- Steak strips add a satisfying texture, though cooking times might need a quick tweak depending on your stove.
- It’s simple—and that’s kind of the point. No complicated steps, just good ingredients making a delicious meal.
If you’re worried about the sauce being too thick or thin, it’s easy to adjust with a splash of broth or cream as you cook. And the steak, well, you might want to keep an eye on it if you like it more or less done. This recipe feels forgiving enough for a little improvisation.
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One Pot Garlic Parmesan Steak and Tortellini
- Total Time: 30 minutes
- Yield: 4 1x
Description
A delicious and easy one-pot meal featuring tender steak, cheese tortellini, and a creamy garlic parmesan sauce. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
1 pound sirloin steak, cut into 1-inch strips
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef broth
1 cup heavy cream
9 ounces refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet or pot over medium-high heat.
Add the steak strips to the skillet and season with salt, black pepper, and Italian seasoning.
Cook the steak for 3-4 minutes, stirring occasionally, until browned but not fully cooked. Remove steak from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Pour in the beef broth and heavy cream, stirring to combine.
Add the refrigerated cheese tortellini to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and most of the liquid is absorbed.
Return the steak strips to the skillet and cook for an additional 3-4 minutes until the steak is cooked through and the sauce has thickened slightly.
Stir in the unsalted butter and grated Parmesan cheese until melted and well combined.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
The pot you use doesn’t need to be fancy—just big enough to hold all your ingredients comfortably. A sturdy skillet or a deep sauté pan works just fine. I usually serve this with a crisp green salad or some roasted veggies, but sometimes I skip the sides entirely because the meal itself is so filling. Variations? You could swap out the sirloin for chicken or even mushrooms if you’re feeling adventurous, though I haven’t tested those swaps thoroughly. Adding a pinch of red pepper flakes can give the dish a subtle kick, but that’s really up to your mood.
FAQ:
Q: Can I use frozen tortellini?
A: Yes, just add a few extra minutes to the cooking time and make sure it’s fully heated through.
Q: What if I don’t have fresh parsley?
A: Dried parsley or even a sprinkle of basil can work in a pinch.
Q: Is this recipe freezer-friendly?
A: It’s best enjoyed fresh or refrigerated; freezing might change the texture of the sauce and tortellini.
Q: Can I make this dairy-free?
A: You could try substituting the cream and parmesan with non-dairy alternatives, but the flavor and texture will be different.
Give this one pot garlic parmesan steak and tortellini a try tonight. It’s a quick way to turn simple ingredients into comfort that feels like a warm hug, minus the mess.