Description
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a luxurious and comforting dish featuring tender seared steak combined with cheesy tortellini, all enveloped in a rich and creamy garlic parmesan sauce. Perfect for a quick yet indulgent meal, this recipe balances bold flavors with a velvety smooth texture.
Ingredients
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, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- Cracked black pepper for garnish (optional)
- Red pepper flakes (optional)
- Parsley, chopped (optional)
For the Sauce
- 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, approximately 3-5 minutes, until al dente. Drain well and set aside.
- Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika. Sear the steak in the hot skillet for about 3-5 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring constantly to combine. Let the sauce simmer gently for 3-4 minutes until it slightly thickens.
- Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring continuously until it melts fully into a smooth, creamy sauce. Adjust seasoning if necessary.
- Combine the Ingredients: Slice or chop the seared steak and return it to the skillet along with the cooked tortellini. Gently toss everything together in the sauce for about 2 minutes to heat through and blend flavors.
- Garnish and Serve: Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the top if using. Serve immediately while warm and creamy.
Notes
- Use fresh or high-quality refrigerated tortellini for best texture.
- Sirloin steak offers a leaner option, while ribeye provides more tenderness and flavor.
- Be careful not to overcook the tortellini to maintain a pleasant bite.
- Adjust seasoning in the cream sauce to your preference before combining with pasta and steak.
- Red pepper flakes are optional but add a nice spicy contrast to the creamy sauce.
- Leftovers can be refrigerated and gently reheated, although sauce may thicken; stir in a splash of milk when reheating if needed.
