Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce is a rich and comforting dish that combines tender steak, cheesy tortellini, and a luscious garlic cream sauce. Ready in just 30 minutes, this flavorful meal is perfect for a satisfying weeknight dinner or a special occasion.

Ingredients

• 20 oz cheese tortellini (fresh or refrigerated varieties)
• 1 lb steak (sirloin or ribeye)
• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• 2 tbsp olive oil
• 4 tbsp butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups parmesan, shredded or freshly grated
• Parsley, chopped (optional)
• Red pepper flakes (optional)
• Cracked black pepper (optional garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, about 3-5 minutes, until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until browned and cooked to your desired doneness. Remove from skillet and set aside.
3. Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it slightly thickens.
5. Step 5: Gradually whisk in the parmesan cheese, stirring until melted and smooth. Taste and adjust seasoning if needed.
6. Step 6: Return the seared steak and cooked tortellini to the skillet. Toss everything together gently for 2 minutes so the flavors meld.
7. Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately while warm.

Tips & Variations

• Use ribeye for a richer, more tender steak or sirloin for a leaner option.
• Fresh tortellini adds a delicate texture, but refrigerated works well too.
• Add sautéed mushrooms or spinach for extra veggies and flavor.
• For a lighter sauce, substitute half the cream with extra milk or chicken broth.
• If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the sauce if it has thickened. Avoid microwaving at high heat to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute tortellini with other filled pastas like ravioli or even regular pasta such as penne or fettuccine, but cooking times may vary.

How do I know when the steak is properly cooked?

Cooking time depends on thickness and preferred doneness. Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium. Let the steak rest a few minutes before slicing.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

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★★★★★

4.9 from 51 reviews

A rich and comforting dish featuring tender seared steak and cheese tortellini tossed in a creamy garlic parmesan sauce, finished with a touch of fresh parsley and red pepper flakes for a subtle kick. Perfect for a cozy weeknight dinner.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein and Pasta

• 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.)

Spices and Seasonings

• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• Red pepper flakes (optional)
• Cracked black pepper (optional garnish)
• Parsley, chopped (optional)

Cooking Fats and Dairy

• 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.)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
2. Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear steak for about 3-5 minutes per side until browned and cooked to your preferred doneness. Remove from skillet and set aside to rest.
3. Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
5. Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring until fully melted and smooth. Taste and adjust seasoning if needed.
6. Combine the Ingredients: Slice the rested steak into bite-sized strips. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss gently to coat and heat through, about 2 minutes.
7. Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm.

Notes

• For best results, use fresh or refrigerated tortellini as they hold their texture better than dried.
• Sirloin steak is leaner and firmer, while ribeye offers more tenderness and marbling — choose based on preference.
• Adjust the amount of red pepper flakes for desired spice level or omit for a milder dish.
• Allowing the steak to rest after searing helps retain juices and improves tenderness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Keywords: Garlic steak tortellini, creamy tortellini, parmesan cream sauce, seared steak pasta, quick dinner recipe