Description

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss features tender seared steak paired with cheesy tortellini, all tossed in a rich and creamy garlic-infused sauce. Perfect for a comforting yet elegant meal, this dish combines bold seasonings with a velvety parmesan cream sauce for a satisfying dinner that’s quick to prepare and sure to impress.

Ingredients

Scale

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 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)

Garnishes (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, 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 generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until browned and cooked to your preferred doneness. Remove the steak from the 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, and stir to combine. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring continuously until it melts into a smooth, creamy sauce. Taste and adjust seasoning as desired.
Combine the Ingredients: Slice the rested steak into thin strips. Return the steak strips and cooked tortellini to the skillet with the cream sauce. Toss gently 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 top, if using. Serve immediately while hot and creamy.

Notes

Use fresh or refrigerated tortellini for the best texture; frozen varieties may require longer cooking.
Adjust seasoning and spice level with red pepper flakes according to your preference.
Allow the steak to rest after searing to keep it juicy.
For a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

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

Keywords: steak tortellini, garlic cream sauce, creamy pasta, quick dinner, Italian comfort food