Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a decadent and satisfying meal that marries tender seared steak with delicate cheese tortellini in a rich, garlicky cream sauce. This dish is perfect for a comforting dinner that feels both luxurious and approachable.

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, about 3–5 minutes, until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3–5 minutes on each side until nicely browned. Remove from the skillet and set aside.
3. Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3–4 minutes until it slightly thickens.
5. Step 5: Gradually whisk in the parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
6. Step 6: Slice the seared steak into bite-sized pieces, then return the steak and cooked tortellini to the skillet. Toss gently to coat everything evenly in the cream sauce and warm through for about 2 minutes.
7. Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm.

Tips & Variations

• Use fresh tortellini for the best texture, but refrigerated works well too.
• Swap out parmesan for pecorino romano for a sharper taste.
• For a smoky depth, finish with a sprinkle of smoked paprika or smoked sea salt before serving.
• Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
• To keep steak tender, avoid overcooking during the searing step; medium-rare to medium is ideal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, stirring frequently, or microwave with a splash of milk to restore creaminess. The sauce may thicken upon cooling—adding a little milk during reheating helps loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, other filled pastas like ravioli or even regular pasta shapes like penne or fettuccine can be used, though the texture and flavor balance will vary slightly.

What cut of steak works best for this recipe?

Sirloin is a lean option and cooks quickly, while ribeye offers more marbling and tenderness. Choose based on your preference and budget—both work well when seasoned and seared properly.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

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★★★★★

4.7 from 114 reviews

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a decadent and comforting pasta dish featuring tender seared steak pieces, velvety garlic cream sauce, and cheesy tortellini. Perfect for a hearty dinner, this recipe blends aromatic garlic, savory parmesan, and a touch of smoky paprika to create an indulgent yet approachable meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste)

Steak

• 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

• 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)

Optional Garnishes

• 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 the package instructions, about 3-5 minutes, until al dente. Drain the tortellini and set aside.
2. Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika on both sides. Sear the steak in the hot skillet for about 3-5 minutes per side until it is browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
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, stirring frequently until the garlic is fragrant but not browned.
4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
5. Incorporate the Cheese: Gradually whisk in the shredded or grated parmesan cheese until fully melted and the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
6. Combine the Ingredients: Slice or chop the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss everything together gently for about 2 minutes to allow the flavors to meld and the ingredients to warm through.
7. Garnish and Serve: Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the dish if desired. Serve immediately while hot for a rich and flavorful meal.

Notes

• Use fresh or refrigerated tortellini for the best texture; frozen may require longer cooking time.
• Adjust seasoning in the cream sauce to your taste, adding more parmesan for extra cheesiness.
• Let the seared steak rest before slicing to retain its juices.
• Red pepper flakes can be omitted or increased depending on your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: steak tortellini, garlic cream sauce, parmesan sauce, creamy pasta, seared steak recipe, quick stovetop dinner