Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A delightful and comforting dish featuring tender cheese tortellini enveloped in a rich, creamy sauce, paired with perfectly seasoned steak for a satisfying meal.
Ingredients
Pasta
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- Salt and black pepper To taste
- Garlic powder To taste
- Smoked paprika To taste
Cooking Essentials
- 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.
Sauce Enhancers
- 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
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente, usually about 3-5 minutes. Drain and set aside.
- Pat the steak dry with paper towels and season both sides generously with salt, black pepper, garlic powder, and smoked paprika.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steak and sear for about 5-7 minutes on each side, or until the internal temperature reaches your desired doneness (130°F for medium-rare). Remove the steak from the skillet and let it rest for a few minutes before slicing into thin strips.
- In the same skillet, reduce the heat to medium and add 4 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Slowly pour in the heavy cream and whole milk, stirring constantly. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which should take about 2-3 minutes.
- Gradually add the shredded parmesan cheese into the sauce, stirring until fully melted and combined, typically around 3-5 minutes.
- Fold the cooked tortellini into the creamy sauce, gently stirring to coat each piece. Add the sliced steak, tossing to ensure everything is well combined.
Serving
- Sprinkle with chopped parsley and red pepper flakes if desired, then serve immediately, plated in a shallow bowl with a drizzle of remaining sauce, a sprinkle of cracked black pepper or red pepper flakes.
Notes
Store leftovers in an airtight container for up to 4 days. For freezing, let cool before placing in a freezer-safe container for up to three months. Reheat gently on the stovetop to maintain creamy consistency.