Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A rich and satisfying dish combining tender steak and creamy tortellini with flavors of garlic, cream, and Parmesan, perfect for family dinners and special occasions.
Ingredients
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 Salt
- Black pepper Black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
Creamhouse 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.
- ¾ cup whole milk Balances the richness.
- 1 ¼ cups Parmesan, shredded or freshly grated Brings a savory flavor.
Optional Garnishes
- Parsley, chopped Brightens the dish.
- Red pepper flakes For a spicy kick.
- Cracked black pepper Optional garnish, elevates the flavor.
Instructions
Preparation
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- Season the steak generously with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the steak and cook to your desired doneness, about 4-5 minutes per side for medium-rare.
- Remove the steak from the skillet and let it rest for a few minutes before slicing.
Making the Creamhouse Sauce
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant.
- Slowly pour in the heavy cream and milk, stirring continuously to combine.
- Stir in the Parmesan cheese, and cook until the sauce is thickened.
Combining and Serving
- Add the cooked tortellini to the sauce, tossing until well-coated.
- Slice the steak and arrange on top of the tortellini, sprinkling with parsley and red pepper flakes if desired.
Notes
For best results, serve warm and consider pairing with a side salad or garlic bread.
