Introduction

Indulge in the rich flavors of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss, a comforting dish that combines tender steak and cheesy tortellini in a luscious garlic cream sauce. Perfect for a special weeknight dinner or an impressive meal for guests, this recipe brings restaurant-quality taste to your home kitchen.

A white plate filled with a creamy beige sauce as the base layer, dotted with finely chopped green herbs throughout. On top, there is a generous layer of golden yellow tortellini pasta, each piece smooth and plump with visible folds, arranged evenly around the plate. Resting on the pasta is a layer of browned, juicy beef cubes with a seared texture and slight grill marks. The beef is coated with a glossy drizzle of the creamy sauce, adding a shiny, rich appearance. Small black pepper specks are scattered over the whole dish, enhancing its texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

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

Black pepper

Garlic powder

Smoked paprika

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.)

Parsley, chopped (optional) (Brightens the dish.)

Red pepper flakes (optional) (For a spicy kick.)

Cracked black pepper (optional garnish) (Elevates the flavor.)

Instructions

Step 1: 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.

Step 2: In a large skillet, heat olive oil over medium-high heat. Season steak 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 your liking. Remove steak from skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer for 3-4 minutes until it thickens slightly.

Step 5: Gradually whisk in the parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Slice the seared steak into bite-sized pieces, then return it to the skillet along with the drained tortellini. Toss everything gently to coat in the creamy sauce for about 2 minutes.

Step 7: Remove from heat and garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm.

Tips & Variations

Use fresh tortellini for a tender, melt-in-your-mouth texture that complements the sauce beautifully.

Try substituting ribeye for sirloin if you prefer a more tender, fattier steak.

Add sautéed mushrooms or spinach to the cream sauce for extra flavor and nutrition.

For a lighter version, substitute half-and-half for the heavy cream, but expect a less rich sauce.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just be sure to cook it according to package instructions and watch the timing closely to avoid overcooking.

What cut of steak is best for this recipe?

Sirloin and ribeye both work great. Sirloin is leaner and a bit firmer, while ribeye offers more tenderness and flavor due to its marbling.

Dinner

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe