Description
A rich and creamy Cracked Garlic Steak Tortellini dish featuring tender seared steak and cheese tortellini tossed in a velvety creamhouse sauce with garlic, parmesan, and aromatic spices, perfect for a comforting and flavorful meal.
Ingredients
Scale
For the Tortellini and Steak
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 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.)
Optional Garnishes
- 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 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. 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 used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it slightly thickens and becomes creamy.
- Incorporate the Cheese: Gradually whisk in the shredded or grated parmesan cheese, stirring continuously until the cheese melts completely and the sauce is smooth. Taste and adjust seasoning if necessary.
- Combine the Ingredients: Slice the rested steak into bite-sized pieces and return it along with the cooked tortellini to the skillet. Toss gently to coat everything evenly in the creamhouse sauce. Cook together for about 2 minutes to blend flavors.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired for an added touch of freshness and heat. Serve immediately while warm and creamy.
Notes
- For best results, use fresh or refrigerated tortellini instead of dried.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- Rest the steak after searing to maintain juiciness before slicing.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Parsley is optional but adds a fresh color and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: garlic steak tortellini, creamy garlic sauce, steak pasta recipe, easy dinner, comfort food, parmesan cream sauce, seared steak pasta
