Description
A sumptuous and creamy Cracked Garlic Steak Tortellini recipe that combines tender seared steak with cheese tortellini in a rich, velvety creamhouse sauce infused with garlic, Parmesan, and a hint of spice. Ready in just 30 minutes, this dish offers a perfect balance of hearty proteins and indulgent flavors ideal for a comforting dinner.
Ingredients
For the Tortellini and Steak
- 20 oz cheese tortellini (Fresh or refrigerated)
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tbsp olive oil
For the Creamhouse Sauce
- 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
For Garnish (Optional)
- Chopped parsley
- Red pepper flakes
- Cracked black pepper
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 well and set aside.
- Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Place it in the skillet and sear for 3-5 minutes, until browned on all sides but cooked to your preferred doneness. Remove steak from skillet and set aside.
- Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- 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 grated Parmesan cheese, stirring until melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Combine the Ingredients: Return the seared steak (sliced or chopped as desired) and the cooked tortellini to the skillet. Toss everything together gently to coat in the creamy sauce and warm through for about 2 minutes.
- Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes to taste if desired. Serve immediately while hot for maximum flavor and creaminess.
Notes
- Use fresh or refrigerated tortellini for the best texture and flavor.
- Sirloin steak provides a leaner option, while ribeye offers extra tenderness and richness.
- Adjust red pepper flakes to control the heat level.
- The sauce thickens as it cools; reheat gently with a splash of milk if needed.
- For a lighter version, substitute half-and-half for heavy cream and whole milk, though the sauce will be less rich.
