Creamy Savory Steak Tortellini – Tender, Cheesy & Comfort in Every Bite!

Name: Creamy Savory Steak Tortellini
Total Time: 50 minutes
Active Time: 30 minutes
Intensity: Moderate
Servings: 4-6
Lasts: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over low heat with a splash of beef broth or cream to refresh the sauce. Note: The steak is best enjoyed when freshly seared.

A Decadent Dish That Turns Dinner Into a Special Occasion

This Creamy Savory Steak Tortellini elevates the classic weeknight pasta into a truly luxurious experience. Imagine perfectly seared, tender strips of steak, their rich juices mingling with plush cheese-filled tortellini, all enveloped in a velvety, deeply savory sauce punctuated with earthy mushrooms and sharp Parmesan. It’s a masterful blend of textures and robust flavors—from the satisfying bite of the steak to the pillowy softness of the pasta and the lush creaminess of the sauce. This recipe is a celebration in a skillet, perfect for date nights, milestone dinners, or any time you deserve a meal that feels extraordinarily special.

Ingredients

For the Steak & Pasta

1.5 lbs (680g) flank steak, skirt steak, or sirloin, sliced thinly against the grain into ½-inch strips
20 oz (565g) package fresh cheese tortellini
2 tablespoons high-smoke-point oil (like avocado or canola), divided
1 tablespoon unsalted butter
2 teaspoons Worcestershire sauce
Steak Seasoning:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for depth)

For the Creamy Savory Sauce

8 oz (225g) cremini or baby bella mushrooms, thinly sliced
1 small yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
⅓ cup (80ml) dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
1 ½ cups (360ml) low-sodium beef broth
1 cup (240ml) heavy cream or full-fat half-and-half
2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
1 teaspoon Dijon mustard
¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
¼ cup chopped fresh parsley, plus more for garnish
Salt and pepper to taste

Equipment

Large pot for boiling pasta
Large, heavy-bottomed skillet or cast-iron pan (12-inch minimum)
Tongs
Whisk
Measuring cups and spoons
Sharp knife for slicing steak

Step-by-Step Instructions

Step 1: Cook the Tortellini

Bring a large pot of well-salted water to a boil. Cook the fresh tortellini according to package directions until al dente. Drain and set aside. Tossing with a tiny drizzle of oil can prevent sticking.

Step 2: Season and Sear the Steak

Pat the steak strips thoroughly dry with paper towels—this is the secret to a good sear. In a bowl, toss the steak strips with the salt, pepper, garlic powder, and smoked paprika.
Heat 1 tablespoon of oil in your large skillet over medium-high heat until shimmering and very hot. Add the steak in a single layer, working in batches to avoid overcrowding (which steams the meat). Sear for 60-90 seconds per side, just until a deep brown crust forms. The steak will finish cooking in the sauce. Transfer the seared steak to a clean plate and drizzle with the Worcestershire sauce. Set aside.

Step 3: Build the Flavor Foundation

Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the butter to the skillet. Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Then, stir and cook for another 4-5 minutes until they have released their moisture and are deeply golden.
Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 4: Create the Rich, Creamy Sauce

Sprinkle the flour over the mushroom and onion mixture. Cook, stirring constantly, for 1-2 minutes to create a roux and cook off the raw flour taste.
Pour in the red wine to deglaze the pan, using your whisk to scrape up all the flavorful browned bits (the fond) from the bottom. This is essential for the sauce’s deep flavor. Let it simmer for 2-3 minutes until reduced by about half.
Gradually whisk in the beef broth, then the heavy cream. Add the thyme. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens to a gravy-like consistency that can coat the back of a spoon.

Step 5: Finish the Sauce and Combine

Reduce the heat to low. Whisk in the Dijon mustard and the grated Parmesan cheese until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
Add the cooked, drained tortellini and the seared steak (with all its accumulated juices) to the skillet. Gently fold everything together until the pasta and steak are beautifully coated. Heat for 2-3 minutes, just until everything is warmed through—be careful not to overcook the steak. Stir in the chopped parsley.

Step 6: Plate with Elegance

Divide the creamy steak tortellini among warm, shallow bowls. Garnish generously with additional fresh parsley, a final snowfall of Parmesan cheese, and a crack of black pepper. Serve immediately.

Chef’s Notes & Expert Variations

Steak Selection: Flank or skirt steak offers great flavor and tenderness when sliced correctly (against the grain). For a more luxurious option, use ribeye or filet mignon.
Wine Note: The red wine adds a wonderful complexity. If you prefer not to cook with alcohol, substitute with an equal amount of additional beef broth and add 1 teaspoon of balsamic vinegar at the end for acidity.
Cream Alternative: Full-fat half-and-half works very well for a slightly lighter sauce. Do not use milk, as it may curdle when combined with the acidic wine and reduced.
Mushroom-Free Version: Simply omit the mushrooms. The steak and rich sauce are still the stars of the show.
Spinach Add-In: For a pop of color and nutrients, stir in 2 cups of fresh baby spinach just before adding the pasta and steak, letting it wilt into the sauce.
Cooking Ahead: You can prepare the sauce (through Step 4) and sear the steak ahead of time. Combine and reheat gently just before serving to preserve the texture of the steak.

Nutrition Information (Per Serving, based on 5 servings)