Luxurious, comforting, and weeknight-friendly, this Seared Steak Bites with Crispy-Broiled Three-Cheese Tortelloni delivers the best of two worlds: buttery caramelized beef and plush cheese-filled pasta cloaked in a silky tomato-vodka cream. We finish part of the tortelloni under a hot broiler so some edges turn golden and audibly crisp while the rest stays saucy and tender—just like the photo. Think steakhouse energy meets Italian comfort, finished with a shower of parsley and black pepper.

The method is straight to the point and builds flavor at every step: quick dry-brined steak cubes for deep browning, a classic vodka reduction to pull up every fond scrap from the pan, and a Parmesan-enriched cream sauce that coats tortelloni without feeling heavy. If you love steak pasta dinners, vodka sauce, or cheese tortellini recipes that eat like a special-occasion meal, this is your new signature.

Why This Recipe Works

• Dry-brined steak bites (salted 15–30 minutes ahead) brown faster and stay juicier.
• Vodka deglaze dissolves browned bits and rounds the tomatoes’ acidity for a velvety, restaurant-style sauce.
• Two-texture pasta: most tortelloni stays creamy while a portion is broiled for golden, lacy tops—visual drama and crunch.
• Smart make-ahead: sauce can be prepared a day ahead; steak sears in minutes right before serving.
• Balanced seasoning: a hint of crushed red pepper, sweet tomato, and nutty Parmesan keeps richness in check.

Ingredients (Serves 4–6)

Steak Bites

• 1½ pounds top sirloin, New York strip, or ribeye, trimmed and cut into 1½-inch cubes
• 1½ teaspoons kosher salt (Diamond Crystal; use 1 teaspoon if using Morton)
• 1 teaspoon freshly cracked black pepper, plus more for serving
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley (for finishing)

Vodka Cream Sauce & Tortelloni

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• ¼ to ½ teaspoon crushed red pepper flakes (to taste)
• ½ cup vodka
• 1 cup tomato puree or passata (or crushed tomatoes, lightly blended)
• 1 cup heavy cream
• ¾ cup finely grated Parmesan cheese, plus more for topping
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound fresh three-cheese tortellini or tortelloni (refrigerated or frozen)
• 2 tablespoons butter (to finish the sauce)
• 2 tablespoons chopped parsley or chives, for garnish

For the Crispy-Broiled Finish

• ½ cup shredded low-moisture mozzarella or fontina
• ¼ cup finely grated Parmesan
• Olive oil spray or 1 teaspoon olive oil

Equipment

• 12-inch cast-iron or heavy stainless skillet
• Large pot for boiling pasta
• Sheet pan or broiler-safe shallow dish
• Tongs, whisk, and a heatproof spatula

Step-by-Step Instructions

1) Season the Steak

Pat the steak cubes very dry with paper towels. Toss with salt, pepper, garlic powder, and smoked paprika. Spread on a plate in a single layer and refrigerate uncovered 15–30 minutes (or up to 2 hours). This quick dry-brine seasons the beef throughout and helps build a deep crust.

2) Start the Sauce

In your skillet over medium heat, warm 2 tablespoons olive oil. Add the diced onion with a pinch of salt and cook, stirring, until translucent and sweet, 4–6 minutes. Stir in the minced garlic and red pepper flakes; cook 30 seconds until fragrant.

Carefully pour in the vodka. It should sizzle. Scrape up browned bits (if using the same pan later for steak, you can make the sauce first and rewarm). Simmer 2–3 minutes to reduce by about half and cook off the sharp alcohol edge.

Stir in the tomato puree, then the heavy cream. Bring to a gentle simmer and cook 5–8 minutes, whisking occasionally, until slightly thickened and uniformly rosy. Whisk in ¾ cup Parmesan, then season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Turn heat to low. The sauce should coat the back of a spoon; it will thicken a touch more when tossed with pasta.

3) Boil the Tortelloni

Bring a large pot of salted water to a boil (the water should taste lightly salty). Cook tortelloni according to package directions until just al dente; fresh usually takes 2–3 minutes, frozen about 4–5 minutes. Reserve ¾ cup pasta water, then drain.

4) Sear the Steak Bites

Heat a clean cast-iron skillet over medium-high until hot (a drop of water should dance and evaporate). Add olive oil; when shimmering, add half the steak cubes in a single layer, spacing them out. Sear without moving for 2–3 minutes to develop a dark crust, then flip and sear 1–2 minutes more for medium-rare to medium. Add 1 tablespoon butter and half the minced garlic; toss for 30 seconds to baste. Transfer to a warm plate. Repeat with remaining steak, butter, and garlic. Tent loosely with foil.

5) Marry Pasta & Sauce

Add drained tortelloni to the warm vodka cream sauce. Toss gently over low heat, adding a splash of reserved pasta water if needed to loosen. Stir in 2 tablespoons butter for sheen. Taste and adjust salt and pepper.

6) Broil a Portion for Crunch (Signature Look)

Heat broiler to high. Transfer about one-third to one-half of the sauced tortelloni to a broiler-safe dish or a rimmed sheet pan. Mist with olive oil, then sprinkle with mozzarella and a tablespoon or two of Parmesan. Broil 1–3 minutes, watching closely, until cheese is deeply golden and little frico edges form. Leave the remaining tortelloni creamy in the skillet. This split approach gives you both textures the photo shows—crispy-topped and luscious.

7) Plate and Finish

Spoon the creamy tortelloni onto warm plates, nestle the crispy-broiled portion alongside, and arrange steak bites over or beside the pasta. Scatter with chopped parsley, extra Parmesan, and more cracked pepper. Serve immediately.

Flavor Notes & Texture

The steak’s exterior is crusty and seasoned; its interior stays tender and pink. The sauce is balanced—tomato for brightness, cream for body, vodka for that polished, rounded depth. Parmesan ties everything together with savoriness, and the broiled tortelloni provides a faint crunch that wakes up the palate with every bite. It’s the exact contrast that makes restaurant pasta feel memorable.

Chef’s Tips for Success

• Dry surfaces brown; pat steak cubes dry before seasoning and searing.
• Work in batches. Crowding cools the pan and steams the meat—space equals crust.
• Mind the heat. Keep the sauce at a gentle simmer to prevent breaking; whisk in cheese off the direct boil.
• Salt thoughtfully. Parmesan is salty—season in layers and taste at the end.
• Broiler vigilance. Cheese goes from golden to scorched quickly; don’t walk away.
• Right cut of beef. Top sirloin offers a great cost-to-tenderness ratio; ribeye is richer; strip is the neatest cube.

Make-Ahead, Storage & Reheating

• Sauce ahead: Cook the vodka cream (without cheese) up to 2 days in advance. Rewarm gently and whisk in Parmesan just before serving for the silkiest finish.
• Steak ahead: Cube and season up to 24 hours ahead; keep covered in the fridge. Sear right before dinner.
• Leftovers: Refrigerate 3 days. Rewarm pasta gently with a splash of cream or milk. Reheat steak briefly in a hot pan with butter to restore the crust.
• Freezing: Not ideal for cream sauces; enjoy fresh whenever possible.

Variations

• Mushroom addition: Sauté 8 ounces sliced cremini after the onions; their earthiness loves the vodka cream.
• Peppercorn twist: Crush 1 teaspoon green peppercorns and warm in butter with the garlic for a steakhouse vibe.
• Truffle finish: A few drops of white truffle oil stirred into the sauce off heat adds a luxe aroma.
• Herb swap: Basil is classic with tomato; chives add a fresh onion note; thyme complements the beef.
• Spice level: Increase red pepper flakes to ¾ teaspoon for a punchier arrabbiata-leaning finish.
• Protein swap: Try shrimp or chicken if you’re not in a beef mood; sear the same way and fold in at the end.

What to Serve With Steak Tortelloni

Keep sides simple: a lemon-dressed arugula salad, blistered asparagus, or roasted broccolini all cut through the cream. Warm garlic bread or a baguette makes excellent use of extra sauce. For wine, a Chianti Classico, Barbera, or a bold Cabernet works beautifully; if you prefer white, try an oaked Chardonnay.

Troubleshooting

• Sauce too thick? Add warm pasta water or a splash of cream and whisk until glossy.
• Sauce looks broken? Take off the heat and whisk in a tablespoon of cold cream or butter to emulsify.
• Steak not browning? Pan not hot enough or it’s crowded. Wipe pan, heat until smoking lightly, and cook in smaller batches.
• Too salty? Add a few tablespoons unsalted cream, then a squeeze of lemon to brighten.

Quick Recipe Card

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Serves: 4–6

1. Season steak cubes; chill 15–30 minutes.
2. Make vodka cream: sauté onion/garlic, reduce vodka, add tomatoes, cream, and Parmesan.
3. Boil tortelloni; reserve pasta water.
4. Sear steak in two batches with butter and garlic.
5. Toss tortelloni with sauce; broil a portion with cheese until golden.
6. Plate with steak bites; garnish with parsley, Parmesan, and black pepper.

SEO Notes (for readers & search)

If you’re searching for steak pasta recipes, vodka cream tortellini, or an indulgent cheese tortellini with steak dinner, bookmark this one. It’s an easy date-night meal with elevated technique, a real “wow” plate that stays approachable: one skillet for the steak, one pot for the pasta, and a sauce you’ll make on repeat.

Final Thoughts

There’s a reason steak and creamy pasta remain a classic pairing: bold, savory meat plays beautifully against rich, velvety sauce and tender noodles. By searing bite-sized cubes for maximum crust and giving part of the tortelloni a broiled crown, you get layers of texture that keep every forkful exciting. Serve hot, with extra Parmesan and pepper, and prepare for clean plates.