Description

A rich and flavorful dish combining tender seared steak with cheese tortellini, all enveloped in a creamy garlic parmesan sauce. This recipe offers a perfect balance of savory, creamy, and smoky notes, enhanced with aromatic garlic and optional spicy red pepper flakes for a delightful meal.

Ingredients

Scale

For the Pasta

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 Creamhouse 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.)
Parsley, chopped (optional) (Brightens the dish.)
Red pepper flakes (optional) (For a spicy kick.)
Cracked black pepper (optional garnish) (Elevates the flavor.)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak evenly with salt, black pepper, garlic powder, and smoked paprika. Place the steak in the hot skillet and sear for about 3-5 minutes per side, or until browned and cooked to desired doneness. Remove the steak from the skillet and let it rest while you prepare the sauce.
Prepare the Garlic Cream Sauce: Using the same skillet, reduce heat to medium. Melt the butter and add the minced garlic, sautéing for about 1 minute until fragrant and golden to build a strong garlic flavor base.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter mixture. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese until fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Combine the Ingredients: Slice the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss well to coat everything evenly and warm through for about 2 minutes.
Garnish and Serve: Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the finished dish if desired. Serve immediately while warm for the best flavor and texture.

Notes

Use fresh or refrigerated tortellini for a better texture compared to frozen varieties.
Searing steak in olive oil over medium-high heat helps develop a flavorful crust.
Allow steak to rest after cooking to retain juices and ensure tenderness.
Adjust red pepper flakes to control the spiciness of the dish.
For a lighter version, substitute half-and-half for heavy cream.
Use freshly grated parmesan for best melting quality and flavor.
Serve immediately as the sauce thickens upon standing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: Steak tortellini recipe, garlic cream sauce, easy pasta dish, creamy steak pasta, seared steak dinner, parmesan cream sauce