Description
Cracked Garlic Steak Tortellini is a savory and creamy pasta dish featuring tender seared steak, aromatic garlic, and a rich parmesan cream sauce tossed with cheese-filled tortellini. Ready in just 30 minutes, this recipe balances bold flavors and a comforting texture for a delicious, satisfying meal perfect for any night of the week.
Ingredients
Pasta
- 20 oz cheese tortellini (fresh or refrigerated for best texture and taste)
Steak & Seasoning
- 1 lb steak (sirloin or ribeye) – sirloin is leaner; ribeye is more tender
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
Sauce
- 2 tbsp olive oil (for searing steak)
- 4 tbsp butter (for creamy sauce base)
- 5 cloves garlic, minced (adds aromatic richness)
- 1 cup heavy cream (contributes velvety smoothness)
- 3/4 cup whole milk (balances richness)
- 1 1/4 cups parmesan, shredded or freshly grated (brings savory flavor)
Garnish (Optional)
- Parsley, chopped (brightens the dish)
- Red pepper flakes (for a spicy kick)
- Cracked black pepper (elevates flavor)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the 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. Sear the steak for approximately 3-5 minutes per side or until browned to your liking. Remove the steak from the skillet and set aside to rest.
- Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to burn.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Let the mixture simmer gently for 3-4 minutes, allowing it to slightly thicken and develop flavor.
- Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth and creamy. Taste and adjust seasoning if needed.
- Combine the Ingredients: Slice or chop the rested steak into bite-sized pieces. Return the steak and the cooked tortellini to the skillet with the cream sauce. Toss everything together gently for about 2 minutes until well coated and heated through.
- Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm for the best flavor experience.
Notes
- Using fresh or refrigerated tortellini improves texture over frozen varieties.
- Searing the steak well adds a flavorful crust; rest the meat before slicing to retain juices.
- Adjust the cream sauce thickness by simmering longer for a thicker sauce or adding a splash more milk for a thinner consistency.
- Red pepper flakes are optional; omit for a milder dish.
- Parsley adds a fresh color and brightness but can be skipped if unavailable.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
