Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
