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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This dish combines tender steak, flavorful tortellini, and a rich, creamy sauce that is hard to resist. Perfect for busy weeknights, it can be on the table in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
  • 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
  • Salt Salt To taste.
  • Black pepper Black pepper To taste.
  • 1 tsp garlic powder Adds more garlic flavor.
  • 1 tsp smoked paprika For a hint of smokiness.
  • 2 tbsp olive oil Essential for searing the steak.
  • 4 tbsp butter Creates a creamy sauce base.
  • 5 cloves garlic, minced Adds aromatic richness to the dish.
  • 1 cup heavy cream Contributes to a velvety smoothness in the sauce.
  • 3/4 cup whole milk Balances the richness of the heavy cream.
  • 1 1/4 cups parmesan, shredded or freshly grated Brings a savory flavor that enhances the sauce.
  • Parsley, chopped (optional) Parsley, chopped Brightens the dish with color and flavor.
  • Red pepper flakes (optional) Red pepper flakes For a subtle spicy kick.
  • Cracked black pepper (optional garnish) Cracked black pepper Elevates the flavor right before serving.

Method
 

Preparation
  1. Start by seasoning your steak. Sprinkle both sides with salt, black pepper, garlic powder, and smoked paprika. Make sure to coat it evenly.
Cooking Tortellini
  1. In a large pot, bring water to a boil. Add a pinch of salt, then cook the cheese tortellini according to the package instructions. It usually takes about 5 to 7 minutes. Drain and set aside.
Searing the Steak
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned steak. Cook for about 4-5 minutes on each side, depending on how well done you like your steak. Remove the steak from the pan and let it rest for a few minutes before slicing into thin strips.
Making the Sauce
  1. In the same skillet, lower the heat to medium, add 4 tablespoons of butter, and let it melt. Add the minced garlic, cooking for about 1 minute until fragrant but not burnt.
  2. Slowly pour in 1 cup of heavy cream and 3/4 cup whole milk, stirring constantly. Bring this to a gentle simmer.
  3. Gradually add 1 1/4 cups of shredded Parmesan cheese to the sauce, stirring until it's fully melted and creamy.
Combining Everything
  1. Add the cooked tortellini to the sauce and stir gently until the pasta is coated. Then, gently fold in the sliced steak.
Final Touches
  1. If you like, add chopped parsley and red pepper flakes for extra flavor. Taste the dish and adjust seasoning if needed.
  2. Serve hot and garnish with cracked black pepper if desired.

Notes

This dish is best served immediately after cooking. It pairs well with garlic bread or a side salad. For storage, refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently.