Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
This creamy pasta dish combines tender steak and cheese tortellini in a rich, garlicky cream sauce that's perfect for both weeknight dinners and special occasions.
Ingredients
For the Base
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
- Salt To taste.
- Black pepper To taste.
For the Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- Garlic powder To taste.
- Smoked paprika Light dusting.
- 2 tbsp olive oil Essential for searing the steak.
- Salt To taste.
- Black pepper To taste.
For the 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.
- Cracked black pepper Elevates the flavor.
- Red pepper flakes For a spicy kick.
To Serve
- Parsley, chopped Brightens the dish.
- Additional cracked black pepper and parmesan If desired.
Instructions
Cook the tortellini
- Bring a large pot of salted water to a rolling boil.
- Add the cheese tortellini and cook until al dente according to package directions.
- Reserve 1/2 to 1 cup of pasta cooking water before draining. Drain the tortellini and set aside.
Season and sear the steak
- Pat the steak dry. Season both sides with salt, black pepper, garlic powder to taste, and a light dusting of smoked paprika.
- Heat a large skillet over high heat. Add olive oil and let it shimmer.
- Sear the steak for 3–4 minutes per side for medium-rare. Do not move the steak while searing.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
Make the creamhouse sauce
- In the same skillet over medium heat, reduce heat to medium-low and add butter. Scrape up any brown bits left from the steak.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in heavy cream and whole milk. Stir and bring to a gentle simmer.
- Gradually add parmesan while stirring to melt into the sauce. If the sauce seems too thick, add a splash of reserved pasta water.
- Season with cracked black pepper and red pepper flakes to taste. Taste and add salt if needed.
Combine steak and tortellini
- Add the drained tortellini to the skillet and gently fold to coat with sauce.
- Nestle sliced steak into the pasta and toss briefly to combine.
- Finish with chopped parsley, extra cracked black pepper, and more parmesan if desired.
Notes
For a lighter version, swap heavy cream for half-and-half, but the sauce will be thinner. Optional variations include adding spinach, peas, or mustard for extra flavor.