Description
Garlic Steak Tortellini in Creamy House Sauce is a decadent Italian-inspired dish featuring tender cubes of seared steak and cheese tortellini tossed in a rich, garlicky cream sauce. Perfectly balanced with smoky paprika and fresh herbs, this comforting pasta meal combines savory flavors with a velvety parmesan-infused sauce for a satisfying dinner experience.
Ingredients
Scale
For the Steak
- 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large cloves garlic, finely minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼–½ teaspoon salt (to taste)
- ½ teaspoon fresh-cracked black pepper
For the Tortellini
- 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)
- 1–2 teaspoons salt for boiling water
- 1 teaspoon olive oil (optional, for tossing)
For the Creamy House Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth (or chicken broth as substitute)
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning (basil, oregano, thyme blend)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1–2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Steak: Remove the steak from the refrigerator about 20 minutes before cooking to bring to near room temperature. Pat dry with paper towels to ensure better browning. Cut the steak into evenly sized cubes, about ¾ to 1 inch. Season the steak cubes with smoked paprika, onion powder, salt, and black pepper, tossing well to coat evenly. Set aside while heating the pan.
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and stir gently. Cook according to package instructions, typically 3–5 minutes, until the tortellini floats and is tender. Drain the tortellini and lightly drizzle with a teaspoon of olive oil to prevent sticking. Set aside.
- Sear the Steak: Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When melted and hot, add the steak cubes in a single layer without overcrowding the pan (cook in batches if necessary). Let them sear without moving for 1–2 minutes to develop a deep brown crust. Flip and sear the other side for another 1–2 minutes. Add the minced garlic during the last 30 seconds and stir quickly to avoid burning. Remove the steak from the pan and set aside, leaving the pan juices and browned bits behind for flavor.
- Make the Creamy House Sauce: Reduce the skillet heat to medium. Add 2 tablespoons butter and let melt completely. Sauté 4 cloves minced garlic for 30–45 seconds until fragrant and lightly golden. Slowly pour in 1 cup heavy cream while stirring. Add ½ cup beef broth while whisking to combine. Stir in Italian seasoning and crushed red pepper flakes, if using. Reduce heat to low and simmer gently for 3–4 minutes until the sauce thickens slightly. Add grated Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Steak and Tortellini with Sauce: Add the drained tortellini to the skillet with the sauce and gently toss to coat. Return the seared steak cubes, including any juices, to the pan. Stir gently to combine, being careful not to break the steak pieces. Let everything simmer together for 1–2 minutes to meld the flavors.
- Serve: Spoon the creamy steak tortellini into bowls or shallow plates. Drizzle with extra sauce and garnish generously with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Allow steak to rest at room temperature before cooking for even searing.
- Do not overcrowd the pan when searing steak to ensure a good crust.
- Use fresh grated Parmesan for best melting and flavor.
- Optional crushed red pepper flakes add a mild heat to the sauce.
- Use freshly chopped parsley for bright garnish and contrast.
- Chicken broth can substitute beef broth if necessary.
- Toss cooked tortellini with olive oil to prevent sticking if not serving immediately.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: Garlic steak tortellini, creamy pasta, Italian dinner, steak pasta recipe, cheese tortellini with steak, creamy garlic sauce
