why make this recipe
This dish gives rich cream sauce, tender steak, and cheesy tortellini in one pan. It cooks fast. You get a filling dinner that feels special but uses simple steps.
introduction
This recipe mixes cracked garlic steak with cheese tortellini in a creamy, cheesy sauce. You cook the steak, make a quick cream sauce, and toss it with tortellini. It works for weeknights or a cozy weekend meal. For another easy creamy pasta idea, try Creamy Garlic Butter Chicken Rotini.
how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Follow the steps below. Read all steps first. Prepare ingredients and tools before you start.
Ingredients :
- 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.)
- salt
- black pepper
- garlic powder
- smoked paprika
- 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.)
- parsley, chopped (optional) (Brightens the dish.)
- red pepper flakes (optional) (For a spicy kick.)
- cracked black pepper (optional garnish) (Elevates the flavor.)
Directions :
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
- Pat the steak dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add the steak. Sear 3-4 minutes per side for medium-rare, or longer to your preferred doneness.
- Remove steak to a plate and let rest 5 minutes. Slice thin against the grain.
- In the same skillet, reduce heat to medium. Add 4 tbsp butter. When melted, add minced garlic and cook 30-60 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer. Do not boil hard.
- Whisk in 1 1/4 cups parmesan until sauce is smooth. Taste and add salt and cracked black pepper if needed.
- Add cooked tortellini to the sauce. Toss gently to coat. If sauce seems too thick, add a splash of milk to loosen.
- Add sliced steak and warm through for 1-2 minutes.
- Serve immediately. Garnish with chopped parsley, red pepper flakes, and cracked black pepper if you like.
how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve hot on plates or in a shallow bowl. Add a green salad or steamed vegetables on the side. For a garlic bread match, serve slices of warm bread to soak the sauce. This dish pairs well with a simple red or white wine. For another crowd-pleasing pasta side idea, see Cheesy Spaghetti and Garlic Bread.
how to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce. Do not overcook when reheating or the cream may separate. Freezing cream sauces can change texture, so freezing is not recommended.
tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Use fresh or refrigerated tortellini for best texture.
- Let the steak rest before slicing to keep juices inside.
- Grate parmesan fresh for better melt and flavor.
- Heat the sauce gently; high heat can make it break.
- Add reserved pasta water or a splash of milk if sauce gets too thick.
- For a seafood twist or side idea, you can also try this butter-baked crab legs for a surf-and-turf meal.
variation (if any)
- Replace steak with cooked chicken breasts or shrimp.
- Stir in sautéed mushrooms or spinach for more veggies.
- Use smoked gouda or fontina with parmesan for a different cheese note.
- Add sun-dried tomatoes for acid and color.
FAQs
Q: Can I use dried tortellini?
A: Yes. Cook dried tortellini per package. Fresh gives the best texture, but dried works fine.
Q: Can I make this ahead?
A: You can cook components ahead. Store sauce and cooked tortellini separately. Reheat and combine just before serving.
Q: What if my sauce is too thin?
A: Simmer it a few minutes to reduce and thicken. Add extra grated parmesan to help thicken.
Q: Can I use low-fat milk instead of whole milk?
A: You can, but the sauce will be less rich. Keep heavy cream for the main creaminess.
Q: How do I know steak is done?
A: Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Conclusion
Try this recipe and reach out if you have questions. For more recipe ideas or to contact a recipe site, visit Contact Us – Recipes By Cora. For everyday easy meals and more pasta ideas, check Yummyy Recipe | Easy & Tasty Recipes for Every Day. For family-focused recipe ideas and tips, see MealsMama – Family Recipes & Emotional Learning with Kids.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
For the Tortellini
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
For the Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- salt
- black pepper
- garlic powder
- smoked paprika Essential for flavor.
- 2 tbsp olive oil Essential for searing the steak.
For the Cream Sauce
- 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.
For Garnish (optional)
- parsley, chopped Brightens the dish.
- red pepper flakes For a spicy kick.
- cracked black pepper Elevates the flavor.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
- Pat the steak dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Cooking
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add the steak. Sear 3-4 minutes per side for medium-rare, or longer to your preferred doneness.
- Remove steak to a plate and let rest for 5 minutes. Slice thin against the grain.
- In the same skillet, reduce heat to medium. Add 4 tbsp butter. When melted, add minced garlic and cook 30-60 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer. Do not boil hard.
- Whisk in 1 1/4 cups parmesan until sauce is smooth. Taste and add salt and cracked black pepper if needed.
- Add cooked tortellini to the sauce. Toss gently to coat. If sauce seems too thick, add a splash of milk to loosen.
- Add sliced steak and warm through for 1-2 minutes.
- Serve immediately. Garnish with chopped parsley, red pepper flakes, and cracked black pepper if you like.
