Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a decadent and flavorful dish featuring tender seared steak and cheese tortellini enveloped in a rich and creamy garlic parmesan sauce. This comforting meal combines the savoriness of seasoned steak with the silky smoothness of a homemade cream sauce, perfectly balanced by aromatic garlic and subtle spice, making it an indulgent yet approachable pasta dish.
- 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, to taste
- black pepper, to taste
- garlic powder, to taste
- smoked paprika, to taste
Sauce
- 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)
Garnishes (optional)
- 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 cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
- Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak thoroughly with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until browned and cooked to desired doneness. Remove from skillet and set aside to rest.
- Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant and aromatic, being careful not to burn the garlic.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.
- Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until it melts smoothly into the sauce. Taste and adjust seasoning if necessary.
- Combine the Ingredients: Slice or chop the rested steak as desired and return it to the skillet along with the cooked tortellini. Toss everything together in the creamy sauce for about 2 minutes to ensure the flavors meld and the pasta is fully coated.
- Garnish and Serve: Remove from heat and garnish with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately for best flavor and texture.
Notes
- Fresh or refrigerated tortellini yields superior texture compared to frozen varieties.
- Adjust steak seasoning to personal preference for spice and salt levels.
- Use sirloin for a leaner steak or ribeye for a richer, more tender cut.
- Do not overcook the garlic in the sauce to avoid bitterness.
- For a thicker sauce, simmer the cream mixture a little longer before adding cheese.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of milk or cream to maintain sauciness.
Keywords: steak tortellini, garlic cream sauce, parmesan, cheesy pasta, skillet dinner, creamy steak pasta, garlic sauce pasta
