The Best One-Pan Steak Bite Tortellini Recipe

Introduction

Quick, tasty, and done in about half an hour, this one pan steak bite tortellini is the kind of weeknight hero you want on repeat. Steak cubes sear fast while cheese tortellini cooks in minutes, then everything finishes in a garlicky butter sauce for a creamy finish. If you enjoy simple skillet dinners, try pairing this style with other fast classics like fast weeknight fried chicken for a rotating dinner plan. Minimal cleanup and big flavor make this a go to when time is tight.

Why This Recipe Works

Sear the steak in a single hot skillet to lock in juices and get those flavorful browned bits to lift into the sauce. Cooking tortellini separately keeps it tender and prevents overcooking while the steak finishes. The garlic butter and a splash of beef broth create a quick pan sauce that coats every bite without needing cream. Parmesan folded in at the end melts into the sauce for richness without heaviness. This method keeps steps simple and the timing tight so you can serve a satisfying meal in under an hour. It is flexible too, letting you swap steak cuts or use fresh or frozen tortellini with no fuss. Cleanup is straightforward since the main work happens in one skillet.

Flavor and Texture

Bold seared steak bites give savory depth while cheese tortellini adds softness and melty pockets of flavor. Garlic and butter build a warm aromatic base and beef broth lifts the pan fond into a light glossy sauce. Parmesan gives a salty, nutty finish that binds the sauce to the pasta. Fresh parsley brightens the dish and optional red pepper flakes add a quick kick. The result is balanced textures from tender pasta and caramelized steak with a saucy finish that clings to every piece.

Ingredients

• 12 oz cheese tortellini (fresh or frozen)
• 1.25 lb sirloin or ribeye steak, cut into bite-size pieces
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup beef broth (or reserved pasta water)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• Optional: red pepper flakes for heat

Step by Step Instructions

1. Bring a large pot of salted water to a boil.
2. Cook tortellini according to package directions until tender.
3. Drain and set aside, reserving a small amount of pasta water if desired.
4. Pat steak cubes dry with paper towels.
5. Season generously with salt, black pepper, and Italian seasoning.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add steak bites in a single layer and sear for 1–2 minutes per side until golden brown and cooked to your preference.
8. Remove from skillet and set aside.
9. In the same skillet, reduce heat to medium.
10. Melt butter, then add minced garlic.
11. Cook until fragrant, about 1 minute, being careful not to burn.
12. Stir in beef broth or reserved pasta water, scraping up any browned bits from the pan to build flavor.
13. Simmer for 1–2 minutes.
14. Add the cooked tortellini and steak bites back into the skillet.
15. Toss to coat everything in the garlic butter sauce.
16. Sprinkle in Parmesan cheese and stir until melted and creamy.
17. Adjust seasoning with more salt and pepper if needed.
18. Remove from heat, garnish with fresh parsley and optional red pepper flakes, and serve hot.

Quick Tips and Shortcuts

Use frozen tortellini straight from the bag to save prep time and still get a tender result. Dry the steak well before searing to speed browning and avoid steaming. If you want a thicker sauce, reserve and add a few tablespoons of pasta water as you toss the tortellini into the pan. For a shortcut, premince garlic or use a garlic press to shave seconds at the stove. For more comfort skillet ideas that cook up quick, check this Amish hamburger steak bake recipe to borrow techniques and sides.

Storage and Meal Prep

Cool leftovers to room temperature before refrigerating in an airtight container for up to three days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. For meal prep, portion into containers with a little extra parsley on top and reheat for lunches or quick dinners. Avoid freezing if you want to keep the tortellini texture optimal, though frozen storage is possible in a pinch.

Short Closing Note

This skillet recipe is fast, forgiving, and built for busy nights when you still want something satisfying. Keep the pantry staples on hand and it becomes a go to in your weekly rotation.

Conclusion

For another take on cheesy beef and tortellini in one skillet, see this similar recipe at Cheesy Beef Tortellini Skillet – Pumpkin ‘N Spice which offers extra ideas for flavor variations.

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One-Pan Steak Bite Tortellini

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A quick and delicious one-pan recipe featuring steak bite tortellini in a garlic butter sauce, perfect for weeknight dinners.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 12 oz cheese tortellini (fresh or frozen)
• 1.25 lb sirloin or ribeye steak, cut into bite-size pieces
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup beef broth (or reserved pasta water)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• Optional: red pepper flakes for heat

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Instructions

1. Bring a large pot of salted water to a boil.
2. Cook tortellini according to package directions until tender. Drain and set aside, reserving a small amount of pasta water if desired.
3. Pat steak cubes dry with paper towels. Season generously with salt, black pepper, and Italian seasoning.
4. Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until golden brown and cooked to your preference. Remove from skillet and set aside.
5. In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Cook until fragrant, about 1 minute, being careful not to burn.
6. Stir in beef broth or reserved pasta water, scraping up any browned bits from the pan to build flavor. Simmer for 1–2 minutes.
7. Add the cooked tortellini and steak bites back into the skillet. Toss to coat everything in the garlic butter sauce.
8. Sprinkle in Parmesan cheese and stir until melted and creamy. Adjust seasoning with more salt and pepper if needed.
9. Remove from heat, garnish with fresh parsley and optional red pepper flakes, and serve hot.

Notes

Use frozen tortellini to save prep time. Dry the steak well before searing for better browning. Avoid freezing for optimal tortellini texture, but it is possible if necessary.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg