Print

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

A rich and comforting dish featuring tender seared steak and cheese tortellini tossed in a luscious garlic cream sauce, accented with parmesan and fragrant herbs. Perfect for a cozy weeknight dinner with a creamy, savory flavor profile and a hint of spice.

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)
  • Salt
  • Black pepper
  • Garlic powder
  • Smoked paprika
  • 2 tbsp olive oil (Essential for searing the steak)

Sauce Ingredients

  • 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)

Garnish (Optional)

  • Parsley, chopped (Brightens the dish)
  • Red pepper flakes (For a spicy kick)
  • Cracked black pepper (Elevates the flavor)

Instructions

  1. 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 and set aside.
  2. Season and Sear the Steak: In a large skillet, heat the olive oil over medium-high heat. Season the steak evenly with salt, black pepper, garlic powder, and smoked paprika. Place the steak in the hot skillet and sear for about 3-5 minutes on each side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
  3. Prepare the Garlic Cream Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
  4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it slightly thickens, stirring occasionally.
  5. Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese has melted fully and the sauce is smooth. Taste and adjust seasoning with salt and pepper as desired.
  6. Combine the Ingredients: Slice or cut the seared steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss everything gently to coat and heat through for about 2 minutes, allowing the flavors to meld.
  7. Garnish and Serve: Remove the skillet from heat. Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the dish if using. Serve immediately while warm and creamy.

Notes

  • For best results, use fresh or refrigerated tortellini rather than frozen for optimal texture.
  • Sirloin steak is leaner while ribeye provides more tenderness and marbling; choose based on preference.
  • Adjust the amount of red pepper flakes to control the heat level or omit if you prefer a milder dish.
  • To reduce richness, substitute half of the heavy cream with more whole milk or use a lighter cream alternative.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop or microwave.

Find it online: https://cookedbysarah.com/cracked-garlic-steak-tortellini-in-creamhouse-sauce-bliss-recipe/