Description
This Cracked Garlic Steak Tortellini in Creamhouse Sauce is a luxurious, creamy pasta dish featuring tender seared steak and cheese tortellini coated in a rich garlic cream sauce. Perfect for a comforting yet elegant meal, it balances the robust flavors of smoked paprika and garlic with the velvety smoothness of heavy cream and parmesan cheese.
Ingredients
Scale
For the Tortellini and Steak:
- 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, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tbsp olive oil (Essential for searing the steak.)
For the Creamhouse Sauce:
- 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.)
For Garnish (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 the cheese tortellini and cook according to package instructions, typically about 3-5 minutes, until al dente. Drain the tortellini and set aside.
- Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for approximately 3-5 minutes on each side until it develops a brown crust. Remove the steak from the skillet and set aside to rest.
- Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes until it starts to thicken slightly.
- Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese melts completely into a smooth sauce. Adjust seasoning with salt and pepper if desired.
- Combine the Ingredients: Slice the rested steak into bite-sized pieces or strips. Return the steak and cooked tortellini to the skillet with the sauce. Toss gently to coat everything evenly in the cream sauce, cooking together for about 2 minutes to warm through.
- Garnish and Serve: Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if you like a spicy kick. Serve the dish immediately for the best flavor and texture.
Notes
- Fresh or refrigerated tortellini provides the best texture but frozen can also be used.
- Sirloin steak is leaner and healthier, while ribeye offers more tenderness and flavor.
- Adjust the amount of garlic and red pepper flakes according to your heat preference.
- For a lighter dish, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Cook steak to your preferred doneness; resting the steak after searing helps retain juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: steak tortellini, garlic cream sauce, cheese tortellini, creamy pasta, steak pasta recipe, easy dinner, stovetop pasta
