Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
This dish combines rich cream sauce, tender steak, and cheesy tortellini for a filling yet special dinner, made easy with simple steps.
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.
Notes
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.