Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A sumptuous dish featuring seasoned steak and creamy tortellini, perfect for weeknight dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: None
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Boil water in a large pot. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- Season your steak with salt, black pepper, garlic powder, and smoked paprika.
- In a large skillet, heat olive oil over medium-high heat. Add the steak and cook until it’s seared to your liking (about 4-5 minutes per side for medium rare). Remove and let it rest.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and milk, stirring to combine. Bring this mixture to a gentle simmer.
- Gradually whisk in the parmesan cheese until fully melted and the sauce is creamy.
- Slice the steak into bite-sized pieces and return to the skillet with the sauce, adding the cooked tortellini as well. Toss to coat everything evenly.
- Garnish with chopped parsley and red pepper flakes if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, separate the tortellini from the sauce before freezing.