Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe
A rich and flavorful dish featuring tender seared steak and cheese tortellini tossed in a creamy garlic parmesan sauce, enhanced with aromatic spices and optional garnishes for a comforting Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Protein and Pasta
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
Seasonings
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- Cracked black pepper (optional garnish)
- Red pepper flakes (optional)
- Parsley, chopped (optional)
Cooking Fats and Dairy
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
- 5 cloves garlic, minced (Adds aromatic richness.)
- 1 cup heavy cream (Contributes a velvety smoothness.)
- 3/4 cup whole milk (Balances the richness.)
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
- Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until browned and cooked to your preferred doneness. Remove from skillet and set aside.
- Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to burn it.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened and creamy.
- Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Combine the Ingredients: Slice or chop the seared steak into bite-sized pieces and return to the skillet along with the cooked tortellini. Toss everything together in the sauce for about 2 minutes to warm through and combine flavors.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately for the best taste and texture.
Notes
- Fresh or refrigerated tortellini is recommended for optimal taste and texture but dried tortellini can be used if needed.
- Choose sirloin for a leaner steak or ribeye if you prefer a more tender and flavorful cut.
- You can substitute whole milk with half-and-half for an even richer sauce or reduce cream slightly for a lighter version.
- For extra spice, increase red pepper flakes or add cayenne pepper.
- Leftover steak tortellini can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop.
Keywords: steak tortellini recipe, garlic cream sauce, easy Italian dinner, creamy pasta with steak, skillet tortellini
