Cracked Garlic Steak Tortellini in Creamhouse Sauce
An indulgent yet easy-to-make dinner featuring tender steak and cheese tortellini cloaked in a rich garlic Parmesan cream sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder (for steak seasoning)
- Smoked paprika (optional, for steak)
- 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
- Pat the steak dry and season generously with salt, black pepper, garlic powder, and smoked paprika if using.
- Heat a large skillet over medium-high heat. Add olive oil and sear the steak for 3–4 minutes per side for medium-rare, then let it rest for 5–10 minutes.
- Boil salted water in a large pot, cook tortellini until al dente, drain, and reserve 1/2 cup pasta water.
- In the same skillet, add butter and minced garlic, cooking for 30–45 seconds until fragrant.
- Pour in heavy cream and whole milk. Bring to a gentle simmer, reducing sauce slightly for 3–4 minutes.
- Whisk in Parmesan until smooth, adding reserved pasta water if too thick.
- Slice steak against the grain and return it to the skillet. Warm for 1–2 minutes.
- Add tortellini to the skillet, tossing to coat with sauce. Adjust seasoning and garnish with parsley and cracked black pepper if desired.
Notes
For a lighter sauce, use half-and-half instead of cream. For vegetarian, substitute steak with roasted mushrooms or smoked tempeh.