Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
This creamy, hearty pasta dish features perfectly seasoned steak served with cheese tortellini in a rich, garlicky sauce, making it a comforting and elegant choice for weeknight dinners.
Ingredients
Main Ingredients
- 20 oz 20 oz cheese tortellini Fresh or refrigerated varieties are ideal.
- 1 lb 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- 2 tbsp 2 tbsp olive oil For searing the steak.
- 4 tbsp 4 tbsp butter For the creamy sauce.
- 5 cloves 5 cloves garlic, minced More garlic is better for flavor.
- 1 cup 1 cup heavy cream Makes the dish velvety smooth.
- 3/4 cup 3/4 cup whole milk Provides balance in richness.
- 1 1/4 cups 1 1/4 cups parmesan, shredded or freshly grated Ties the flavors together.
Seasoning and Garnishes
- 1 tsp Salt Always essential for seasoning.
- 1 tsp Black pepper Enhances overall flavors.
- 1 tsp Garlic powder Can substitute with fresh garlic.
- 1 tsp Smoked paprika Adds depth of flavor.
- 1 tbsp Parsley, chopped (optional) Optional garnishing.
- to taste Red pepper flakes (optional) For those who enjoy a bit of heat.
- to taste Cracked black pepper (optional garnish) Final touch to elevate the flavor.
Instructions
Cook Tortellini
- Cook the cheese tortellini according to package instructions until al dente; drain and set aside.
Prepare Steak
- Season both sides of the steak with salt, black pepper, garlic powder, and smoked paprika. Let it rest for a few minutes.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare.
- Remove the steak from the skillet, cover loosely with foil, and let it rest.
Make the Cream Sauce
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Pour in heavy cream and milk, stirring to combine, and let it come to a gentle simmer.
- Add Parmesan cheese, stirring until it melts into a creamy sauce. Adjust seasoning if needed.
Combine and Serve
- Slice the rested steak against the grain, then toss the cooked tortellini gently into the sauce until coated.
- Add steak slices on top and serve hot, garnishing with chopped parsley and cracked black pepper, if desired.
Notes
This dish can also be paired with sautéed greens or a light arugula salad for balance. A glass of red wine pairs well with the steak and creamy sauce. If storing leftovers, cool and transfer to an airtight container; it lasts about 3-4 days in the fridge.