Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A delicious and comforting dish that combines tender steak with cheesy tortellini in a rich and velvety sauce, perfect for weeknight dinners and gatherings.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. You can adjust seasonings to taste or make a lighter version using half milk and half broth instead of heavy cream.