Description

Indulge in this delicious Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss, a rich and creamy pasta dish featuring tender seared steak, cheesy tortellini, and a luscious garlic-infused cream sauce. Perfect for a comforting weeknight dinner or a special occasion, this recipe balances savory steak with creamy parmesan sauce, accented by aromatic garlic and versatile seasonings.

Ingredients

Scale

Pasta

20 oz cheese tortellini (fresh or refrigerated varieties recommended)

Steak and Seasonings

1 lb steak (sirloin or ribeye; sirloin is leaner, ribeye more tender)
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste

Cooking Fats and Aromatics

2 tbsp olive oil (for searing)
4 tbsp butter (for sauce base)
5 cloves garlic, minced (adds aromatic richness)

Sauce Ingredients

1 cup heavy cream (for velvety sauce)
3/4 cup whole milk (balances richness)
1 1/4 cups parmesan cheese, shredded or freshly grated (savory flavor)

Optional Garnishes

Chopped parsley (brightens the dish)
Red pepper flakes (for spicy kick)
Cracked black pepper (for additional flavor)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually 3-5 minutes until al dente. Drain thoroughly and set aside to prevent overcooking.
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. Place the steak in the skillet and sear for 3-5 minutes on each side until nicely browned and cooked to your preferred doneness. Remove the steak and set aside to rest.
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 or until fragrant, careful not to burn the garlic.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring constantly to combine. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.
Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese melts fully and the sauce becomes smooth and creamy. Taste and adjust seasoning if necessary.
Combine the Ingredients: Slice or chop the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet. Toss gently but thoroughly to coat everything evenly with the cream sauce. Continue cooking together for about 2 minutes to heat through.
Garnish and Serve: Remove the skillet from heat. Garnish the dish with chopped parsley, cracked black pepper, and red pepper flakes if you like a little heat. Serve immediately to enjoy the creamy, savory flavors at their best.

Notes

For best texture, use fresh or refrigerated tortellini rather than frozen.
Sirloin steak offers a leaner option while ribeye provides more tenderness and marbling; choose based on preference.
Be careful not to overcook the garlic when sautéing to avoid bitterness.
Adjust seasoning and spice levels to taste, especially with optional red pepper flakes.
The sauce thickens as it cools, so serve immediately for optimal creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: garlic steak tortellini, cream sauce pasta, seared steak pasta, cheesy tortellini recipe, quick dinner pasta