Description
Garlic Steak Tortellini in Creamhouse Sauce is a rich and indulgent Italian-inspired dish featuring tender seared steak and cheese tortellini tossed in a luscious garlic cream sauce, finished with parmesan and optional fresh herbs and spices for added flavor and a beautiful presentation. Perfect for a comforting weeknight dinner that comes together in just 30 minutes.
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, to taste
- black pepper, to taste
- garlic powder, to taste
- smoked paprika, to taste
- 2 tbsp olive oil (Essential for searing the steak.)
For the Garlic 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
- 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 generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned and cooked to desired doneness. Remove from skillet and set aside to rest.
- Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring continuously to combine. Let the mixture simmer gently for 3-4 minutes, allowing it to thicken slightly.
- Incorporate the Cheese: Gradually whisk in the shredded or grated parmesan cheese 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. Return the steak and the cooked tortellini to the skillet with the cream sauce. Toss everything together for about 2 minutes to ensure the tortellini and steak are heated through and coated with the sauce.
- Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired for a little heat. Serve immediately while hot and creamy.
Notes
- Fresh or refrigerated tortellini gives a better texture compared to frozen.
- Adjust seasoning of steak and sauce to your liking.
- Use sirloin for a leaner option or ribeye for more tenderness and flavor.
- For a spicier dish, increase the red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on stovetop to avoid breaking the cream sauce.
