Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring until fully melted and smooth. Taste and adjust seasoning if needed.
- 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.
- 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
