Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A hearty dish that combines seared steak and cheese tortellini in a rich, garlicky cream sauce, perfect for special occasions or cozy weeknight dinners.
Ingredients
Main 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.)
Instructions
Preparation
- Season the steak on both sides with salt, black pepper, garlic powder, and a pinch of smoked paprika. Let it sit for 5–10 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Sear the steak 2–4 minutes per side until you get a brown crust, then remove steak and let rest on a cutting board.
- While the steak rests, bring a pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.
Cooking
- In the same skillet, lower heat to medium and add 4 tablespoons butter. When the butter melts, add minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
- Add 1 1/4 cups shredded parmesan a little at a time. Whisk until smooth. If the sauce gets too thick, add a splash of milk or reserved pasta water to loosen.
- Taste and season with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat.
- Slice the rested steak thinly across the grain.
- Add drained tortellini to the sauce and gently toss to coat. Fold in sliced steak just to warm it through.
- Plate, garnish with chopped parsley and a grind of cracked black pepper. Serve immediately.
Notes
Use fresh or refrigerated tortellini for the best texture. Let the steak rest before slicing to redistribute juices. Save a little pasta water if the sauce needs thinning.