Why You’ll Love This Recipe

This creamy roasted mushroom and steak bites tortellini is the ultimate comfort-meets-elegance dinner. Juicy, perfectly seared steak bites bring bold, savory flavor, while oven-roasted mushrooms add deep, caramelized richness. Everything is wrapped in a silky garlic-Parmesan cream sauce that clings beautifully to tender cheese tortellini. It tastes like a restaurant-quality dish but is simple enough for a weeknight and impressive enough for guests.

Preparation and Cooking Time

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients Overview

This recipe uses straightforward ingredients with big payoff. Cheese tortellini provides a hearty base, steak adds richness and protein, and roasted mushrooms deliver umami depth. The sauce combines butter, garlic, cream, beef broth, and Parmesan for a smooth, flavorful finish that ties everything together.

Ingredients

Pasta and Protein

12 oz cheese tortellini (fresh or frozen)
1 ¼ lbs sirloin or ribeye steak, cut into bite-sized cubes

Vegetables

2 cups cremini or button mushrooms, halved

Sauce and Seasoning

3 tbsp olive oil, divided
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and black pepper, to taste

Garnish

1 tbsp fresh parsley or thyme, chopped

Step-by-Step Instructions

Roast the Mushrooms

Preheat the oven to 425°F (220°C).
Toss the mushrooms with 1 tablespoon olive oil, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for about 15 minutes, until golden, tender, and slightly caramelized. Set aside.

Cook the Tortellini

Bring a large pot of salted water to a boil.
Cook the tortellini according to the package instructions until tender.
Drain well and set aside.

Sear the Steak Bites

Season the steak cubes with salt, black pepper, and a pinch of garlic powder if desired.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the steak bites in a single layer and sear for 1–2 minutes per side, until nicely browned but still juicy inside.
Remove the steak from the skillet and set aside.

Build the Creamy Sauce

Reduce the heat to medium and add the butter to the same skillet.
Once melted, add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and beef broth, stirring to combine.
Let the sauce simmer gently for 2–3 minutes.

Add the Cheese

Whisk in the Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
Taste and adjust seasoning with salt and black pepper as needed.

Combine Everything

Add the roasted mushrooms, cooked tortellini, and steak bites back into the skillet.
Gently toss until everything is evenly coated in the creamy sauce and warmed through.

Serving Suggestions

Serve hot, garnished with fresh parsley or thyme for a pop of color and freshness. This dish pairs wonderfully with crusty bread, garlic bread, or a simple green salad to balance the richness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

This creamy roasted mushroom and steak bites tortellini is a cozy, indulgent meal that delivers big flavor with minimal effort—perfect for busy nights when you still want something special.