Description

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss features tender seared steak and cheesy tortellini enveloped in a rich, creamy garlic-parmesan sauce. The dish combines the savory flavors of garlic, smoked paprika, and fresh parsley for a decadent and comforting pasta experience perfect for dinner any night of the week.

Ingredients

Scale

For the Tortellini

20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste)

For the Steak

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)

Optional Garnishes

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, about 3-5 minutes, until al dente. Drain and set aside.
Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until well browned and cooked to your desired doneness. Remove from 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 but not browned.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Taste and season with additional salt or pepper if needed.
Combine the Ingredients: Slice the rested steak into bite-sized pieces, then return both the steak and the cooked tortellini to the skillet. Toss gently to coat everything evenly in the creamy sauce, cooking together for about 2 minutes to meld the flavors.
Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired for a spicy kick. Serve immediately while warm and creamy.

Notes

Fresh or refrigerated cheese tortellini delivers a creamier, tender texture compared to dried varieties.
Choose lean sirloin for a lighter dinner or ribeye for a more tender, flavorful steak.
Don’t overcook the steak to keep it juicy; resting after searing helps retain juices.
You can substitute parmesan with pecorino romano for a sharper flavor.
Adjust red pepper flakes to control the heat level or omit if sensitive to spice.
Use a heavy-bottom skillet to prevent sauce from scorching during simmering.
Leftovers can be refrigerated up to 2 days; reheat gently to maintain sauce consistency.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: steak tortellini, garlic cream sauce, cheese tortellini recipe, creamy pasta with steak, quick dinner recipes, Italian creamy pasta, skillet steak recipe