Remember those cozy weeknights when Grandma’s kitchen smelled of garlic and butter? This Garlic Butter Steak Tips with Crunchy 3-Cheese Tortellini recipe brings back that feeling – but without the hours of slaving over a hot stove! It’s quick, easy, and so incredibly satisfying, it’s sure to become a family favorite.
Why You’ll Love This Recipe
- Fast – Ready in under 30 minutes!
- Easy – Minimal prep and simple steps.
- Giftable – Perfect for bringing to a potluck (just transport in separate containers).
- Crowd-pleasing – Everyone loves steak and cheese!
Ingredients
- 1 lb steak tips, cubed (I prefer sirloin or flank steak for this)
- 12 oz refrigerated three-cheese tortellini (any kind you like will work!)
- 4 tablespoons butter, divided (the key to that amazing flavor!)
- 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- ½ cup grated Parmesan cheese (the salty bite is essential!)
- ½ cup shredded mozzarella cheese (for that stretchy, gooey goodness)
- ½ cup shredded cheddar cheese (adds a sharp counterpoint to the other cheeses)
- Salt and pepper, to taste (don’t be shy with the seasoning!)
- 1 tablespoon olive oil (for searing the steak)
- Fresh basil or parsley, for garnish (a little freshness makes all the difference)
How to Make It
- Cook tortellini according to package directions until al dente. Drain and set aside. This is a great time to multitask – start the tortellini while you prep the steak.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Season steak tips generously with salt and pepper. Sear for 3-4 minutes per side, until browned and cooked to your desired doneness. Don’t overcrowd the pan; work in batches if needed for a good sear.
- Reduce heat to medium. Melt remaining 2 tablespoons butter in the same skillet. Add minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic – it should be fragrant, not brown.
- Stir in cooked tortellini. Sprinkle all three cheeses over the top. Stir gently until cheeses melt and create a creamy sauce. I like to use a spoon to gently toss everything together so the cheese melts evenly.
- Return steak tips to the skillet. Toss to combine and heat through. Make sure the steak is warmed up and coated in that delicious cheesy sauce.
- Garnish with fresh basil or parsley. Serve hot. A sprinkle of red pepper flakes adds a nice kick!
Substitutions & Additions
Feel free to experiment! Try different cheeses, like provolone or fontina. Add some sun-dried tomatoes or spinach for extra flavor and nutrients. For a spicier kick, add a pinch of red pepper flakes to the garlic butter.
Tips for Success
- Don’t overcrowd the pan when searing the steak. Work in batches to ensure a nice sear on all sides.
- Make sure your garlic is minced finely. This will prevent large chunks of garlic from being present in the final dish.
- For a prep-ahead option, cook the tortellini ahead of time and store it separately. Then, just sear the steak and combine everything right before serving.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
FAQs
- Can I use frozen tortellini? Yes, but you’ll need to adjust the cooking time according to the package directions.
- What kind of steak is best? Sirloin or flank steak are great choices because they hold their shape well when cubed.
- Can I make this ahead of time? You can prep the tortellini and even sear the steak ahead of time, then combine everything just before serving for the best results.
- What if I don’t have fresh herbs? Dried herbs will work, but use about 1/3 of the amount called for in the recipe.
Garlic Butter Steak Tips with Crunchy 3-Cheese Tortellini
Remember those cozy weeknights when Grandma’s kitchen smelled of garlic and butter? This Garlic Butter Steak Tips with Crunchy 3-Cheese Tortellini recipe brings back that feeling – but without the hours of slaving over a hot stove! It’s quick, easy, and so incredibly satisfying, it's sure to become a family favorite.
Ingredients
Equipment
Method
- Cook tortellini according to package directions until al dente. Drain and set aside. This is a great time to multitask – start the tortellini while you prep the steak.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Season steak tips generously with salt and pepper. Sear for 3-4 minutes per side, until browned and cooked to your desired doneness. Don't overcrowd the pan; work in batches if needed for a good sear.
- Reduce heat to medium. Melt remaining 2 tablespoons butter in the same skillet. Add minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic – it should be fragrant, not brown.
- Stir in cooked tortellini. Sprinkle all three cheeses over the top. Stir gently until cheeses melt and create a creamy sauce. I like to use a spoon to gently toss everything together so the cheese melts evenly.
- Return steak tips to the skillet. Toss to combine and heat through. Make sure the steak is warmed up and coated in that delicious cheesy sauce.
- Garnish with fresh basil or parsley. Serve hot. A sprinkle of red pepper flakes adds a nice kick!
Notes
Feel free to experiment! Try different cheeses, like provolone or fontina. Add some sun-dried tomatoes or spinach for extra flavor and nutrients. For a spicier kick, add a pinch of red pepper flakes to the garlic butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
