Cracked Garlic Steak Tortellini in Creamhouse Sauce
A cozy, creamy pasta dish featuring cheese-filled tortellini and tender steak in a garlic-rich sauce.
Ingredients
For the Tortellini and Sauce
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
- 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 of the cream.
- 1 1/4 cups parmesan, shredded or freshly grated Brings a savory flavor.
For the Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- 2 tbsp olive oil Essential for searing the steak.
- 1 tbsp salt Enhances flavors.
- 1 tbsp black pepper Adds depth.
- 1 tbsp garlic powder Brings a nice garlicky kick.
- 1 tbsp smoked paprika Offers a subtle smokiness.
Optional Garnishes
- 1 parsley, chopped Brightens the dish.
- 1 pinch red pepper flakes For a spicy kick.
- 1 cracked black pepper Elevates the flavor.
Instructions
Preparation
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Season the steak generously with salt, pepper, garlic powder, and smoked paprika.
Cooking
- In a large pan, heat olive oil over medium-high heat.
- Add the steak and sear for about 3-4 minutes on each side until browned and cooked to your liking. Remove and let it rest before slicing.
- In the same pan, melt butter, and add minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and whole milk, stirring well. Gradually add parmesan until the sauce thickens.
- Toss the cooked tortellini in the sauce, and mix gently to coat.
Serving
- Slice the steak and arrange on top of the tortellini.
- Garnish with fresh parsley and optional red pepper flakes.
- Serve warm and enjoy your creamy masterpiece!
Notes
Use fresh tortellini for the best texture and flavor. Let the steak rest after cooking to trap in juices, and add more cream for extra creaminess if desired. Leftovers can be stored in the fridge for up to 3 days and are great for meal prep.