Description
This Cracked Garlic Steak Tortellini in Creamhouse Sauce is a quick and comforting skillet dinner perfect for busy weeknights, featuring tender steak and cheese tortellini bathed in a rich garlic cream sauce.
Ingredients
For the Tortellini
- 20 oz cheese tortellini (fresh or refrigerated)
For the Steak
- 1 lb steak (sirloin or ribeye)
For the Seasoning
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
For the Creamy Sauce
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
For Garnishing
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional)
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 with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned and cooked to desired doneness. Remove the steak from the skillet and set aside.
- Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 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. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
- Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth. Taste and season with additional salt or pepper if desired.
- Combine the Ingredients: Slice or dice the seared steak and add it back to the skillet along with the cooked tortellini. Toss everything together gently and cook for about 2 minutes to heat through and meld the flavors.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately for the best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat over low heat with a splash of milk to restore creaminess and prevent the sauce from separating.
- Use fresh or refrigerated tortellini for the best texture and taste.
- Sirloin steak offers a leaner profile, while ribeye provides more tenderness and flavor.
