Description
Cracked Garlic Steak Tortellini in Creamhouse Sauce is a rich and flavorful pasta dish combining tender seared steak bites, cheesy tortellini, and a creamy garlic-infused parmesan sauce. Ready in 30 minutes, this recipe offers a decadent meal perfect for a hearty dinner, garnished with fresh parsley and optional red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 20 oz cheese tortellini (fresh or refrigerated)
Steak and Seasoning
- 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
Cooking Fats and Aromatics
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups shredded or freshly grated parmesan
Garnish (Optional)
- Parsley, chopped
- Red pepper flakes
- Cracked black pepper
Instructions
- Boil Tortellini: Cook the cheese tortellini according to the package instructions until tender. Drain thoroughly and set aside to keep warm.
- Season and Sear Steak: Season the cubed steak generously with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the steak cubes until browned and cooked to your desired doneness, about 3 to 5 minutes. Remove the steak from the skillet and set it aside.
- Prepare Cream Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned. Pour in the heavy cream and whole milk, allowing the mixture to simmer gently for 3 to 4 minutes to slightly reduce and thicken.
- Add Parmesan: Stir the shredded or grated parmesan cheese into the cream sauce, letting it melt completely to create a smooth, creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
- Combine Steak and Tortellini: Return the cooked steak bites and drained tortellini to the skillet. Gently toss everything together, ensuring the tortellini and steak are well coated with the creamy garlic parmesan sauce.
- Garnish and Serve: Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the dish if desired. Serve immediately to enjoy the tortellini warm and the flavors at their best.
Notes
- For a spicier version, increase the amount of red pepper flakes as desired.
- You can substitute heavy cream and whole milk with half-and-half for a slightly lighter sauce.
- Use freshly grated parmesan for better melting and flavor compared to pre-shredded cheese.
- Rest the steak cubes for a few minutes before cooking to help retain juices.
- Fresh tortellini cooks faster than refrigerated or frozen; adjust boiling time accordingly.
