Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A delicious blend of cheese tortellini enveloped in a creamy sauce filled with garlic and seasoned steak, perfect for a cozy dinner or a show-stopping meal with friends.
Ingredients
For the Tortellini
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
For the Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- 2 tbsp olive oil Essential for searing the steak.
- Salt Salt Essential for seasoning.
- Black pepper Black pepper Essential for seasoning.
- Garlic powder Garlic powder Adding layers of flavor.
- Smoked paprika Smoked paprika Adding layers of flavor.
For the Cream Sauce
- 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.
For Garnishing
- Parsley, chopped Optional for brightness.
- Red pepper flakes Optional for a spicy kick.
- Cracked black pepper Optional garnish to elevate flavor.
Instructions
Cooking the Tortellini
- Boil salted water in a large pot. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes until tender. Drain, reserving a cup of pasta water.
Searing the Steak
- Season the steak with salt, black pepper, garlic powder, and smoked paprika. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes per side for medium-rare, or longer if desired. Let it rest.
Making the Cream Sauce
- In the same skillet, lower heat to medium and melt 4 tablespoons of butter. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and whole milk, stirring continuously until smooth and bubbly, about 2 minutes.
Combining Everything
- Gradually add parmesan cheese, whisking until melted. If too thick, add reserved pasta water as needed. Toss tortellini in the sauce to coat evenly. Slice rested steak and place on top.
Finishing Touches
- Sprinkle with chopped parsley and red pepper flakes if desired. Serve immediately with cracked black pepper.
Notes
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat gently over low heat, adding a splash of milk or cream.