Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A rich and flavorful dish combining tender steak, cheesy tortellini, and a creamy garlic sauce for a satisfying meal.
Ingredients
Pasta
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
Meat
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
Seasonings
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste smoked paprika
Cooking oils and fats
- 2 tbsp olive oil Essential for searing the steak.
- 4 tbsp butter Creates a creamy sauce base.
Aromatics
- 5 cloves garlic, minced Adds aromatic richness.
Dairy
- 1 cup heavy cream Contributes a velvety smoothness.
- 3/4 cup whole milk Balances the richness.
Cheese
- 1 1/4 cups parmesan, shredded or freshly grated Brings a savory flavor.
Garnishes and optional toppings
- to taste parsley, chopped Brightens the dish.
- to taste red pepper flakes For a spicy kick.
- to taste cracked black pepper Optional garnish that elevates the flavor.
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- Season and sear the steak in olive oil until cooked to desired doneness; let rest, then slice.
- In the same pan, melt butter, add minced garlic, and cook until fragrant.
- Pour in heavy cream and milk, bring to a simmer, then stir in parmesan until melted and smooth.
- Add sliced steak and cooked tortellini to the sauce; toss to coat. Garnish with parsley, red pepper flakes, and black pepper as desired.
Notes
For extra flavor, let the steak rest before slicing to retain juices.