Why Make This Recipe
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a delicious and comforting dish that combines tender steak with cheesy tortellini in a rich and velvety sauce. This recipe is perfect for a weeknight dinner or any gathering with friends and family. It’s simple to prepare, and the flavors will have everyone asking for seconds!
How to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients:
- 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.)
- 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.)
Directions:
- Start by cooking the tortellini according to the package instructions. Drain and set aside.
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare. Remove the steak from the pan and let it rest before slicing.
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream and milk, stirring well. Bring to a gentle simmer.
- Add the parmesan cheese to the sauce, mixing until melted and smooth.
- Add the cooked tortellini to the sauce, tossing to coat.
- Slice the steak and place it on top of the tortellini. If using, sprinkle with chopped parsley and red pepper flakes.
- Serve hot, garnished with cracked black pepper if desired.
How to Serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve this dish warm in large bowls. The creamy sauce and cheesy tortellini pair beautifully with the tender steak on top. Offer extra parmesan and red pepper flakes on the side for those who love a bit more flavor.
How to Store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through.
Tips to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Feel free to adjust the seasonings to your taste. You can add more garlic or herbs for extra flavor.
- If you want to make this dish lighter, consider using half milk and half broth instead of heavy cream.
- To save time, prepare the tortellini and sauce simultaneously.
Make-Ahead & Reheating Tips for Cracked Garlic Steak Tortellini
One of the best things about Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is that you can prep parts of it ahead, which makes weeknights and gatherings so much easier.
Prep the steak in advance:
Season and cook the steak up to 1 day ahead. Let it cool, slice it, and store it in an airtight container in the fridge. Rewarm it gently in the pan or directly on top of the hot pasta and sauce right before serving so it doesn’t dry out.Cook the tortellini just before serving (if possible):
For the best texture, boil the tortellini close to serving time. If you need to cook it earlier, toss it with a little olive oil so it doesn’t stick together.Make the sauce ahead:
You can prepare the cream sauce a few hours in advance, then reheat it gently over low heat, whisking and adding a splash of milk or cream if it thickens too much.Reheat leftovers gently:
When reheating, use low heat on the stove with a splash of milk, cream, or broth to loosen the sauce. This keeps the tortellini from getting mushy and the steak from becoming tough.
Variation (If Any)
For a vegetarian twist, replace the steak with grilled vegetables such as zucchini, bell peppers, and mushrooms. Use vegetable broth instead of cream for a lighter sauce.
FAQs
- Can I use frozen tortellini in this recipe?
Yes, frozen tortellini works well too! Just cook it according to the package instructions. - What type of steak is best for this recipe?
Sirloin is a good choice for a leaner option, while ribeye offers more tenderness and flavor. - Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the tortellini ahead of time, then combine them right before serving for the best texture.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Main ingredients
- 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.)
- 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
Preparation
- Start by cooking the tortellini according to the package instructions. Drain and set aside.
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare. Remove the steak from the pan and let it rest before slicing.
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream and milk, stirring well. Bring to a gentle simmer.
- Add the parmesan cheese to the sauce, mixing until melted and smooth.
- Add the cooked tortellini to the sauce, tossing to coat.
- Slice the steak and place it on top of the tortellini. If using, sprinkle with chopped parsley and red pepper flakes.
- Serve hot, garnished with cracked black pepper if desired.