Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A creamy, comforting dish featuring tender steak and luscious tortellini in a velvety garlic cream sauce, perfect for a satisfying dinner.
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.
- to taste salt
- to taste black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Cooking Ingredients
- 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.
Optional Garnishes
- to taste parsley, chopped Brightens the dish.
- to taste red pepper flakes For a spicy kick.
- to taste cracked black pepper Elevates the flavor.
Instructions
Preparation
- Sprinkle salt, black pepper, garlic powder, and smoked paprika on both sides of the steak.
- Heat olive oil in a large pan over medium-high heat. Sear the steak for about 4-5 minutes on each side until it reaches your desired doneness. Remove from the pan and let it rest.
- Melt butter in the same pan and toss in minced garlic. Sauté for about 30 seconds.
Sauce and Cooking
- Pour in the heavy cream and whole milk. Stir and bring to a gentle simmer.
- Gradually add the parmesan cheese, stirring until you have a creamy sauce.
- Add the tortellini to the sauce. Cook according to package instructions, usually about 5-7 minutes, until tender.
- While tortellini cooks, slice the rested steak. Once the tortellini is ready, mix in the sliced steak, and garnish with parsley and red pepper flakes if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat slowly on the stove or microwave with a splash of milk to maintain creaminess. Let the steak rest after cooking for more tender slices.