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Cracked Garlic Steak Tortellini in Creamhouse Sauce served in a bowl

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A delightful dish combining tender steak, creamy sauce, and cheesy tortellini, perfect for cozy dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

Tortellini and Seasoning
  • 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.
  • to taste salt
  • to taste black pepper
  • to taste garlic powder
  • to taste smoked paprika
Sauce Ingredients
  • 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)
  • to taste parsley, chopped Brightens the dish.
  • to taste red pepper flakes For a spicy kick.
  • to taste cracked black pepper Elevates the flavor.

Method
 

Cooking the Tortellini
  1. In a large pot, boil water and cook the cheese tortellini according to the package instructions. Drain and set aside.
Preparing and Cooking the Steak
  1. Season the steak with salt, black pepper, garlic powder, and smoked paprika on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the steak and cook for about 4-5 minutes on each side or until it reaches your desired doneness.
  3. Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly.
Making the Creamhouse Sauce
  1. In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Sauté until the garlic is fragrant, about 1-2 minutes.
  2. Pour in the heavy cream and whole milk, stirring well.
  3. Gradually mix in the parmesan cheese until it melts and forms a creamy sauce. Season with more salt and black pepper if needed.
Combining and Serving
  1. Add the cooked tortellini and sliced steak into the sauce and gently toss to coat.
  2. Plate the dish and top with chopped parsley, red pepper flakes, and cracked black pepper if you like.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place the tortellini in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. For more flavor, marinate the steak before cooking. Adjust the sauce thickness with more cream or milk if desired.