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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A delightful dish combining tender steak, cheesy tortellini, and a rich, creamy sauce that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
Steak
  • 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
  • Salt
  • Black pepper
  • Garlic powder
  • Smoked paprika
Sauce Ingredients
  • 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.
Optional Garnishes
  • Parsley, chopped Brightens the dish.
  • Red pepper flakes For a spicy kick.
  • Cracked black pepper Optional garnish to elevate flavor.

Method
 

Cooking the Tortellini
  1. In a large pot, bring water to a boil. Add salt to taste.
  2. Once boiling, add the cheese tortellini, cooking according to the package instructions until they are al dente. Drain and set aside.
Preparing the Steak
  1. While the tortellini is cooking, take your steak and season both sides with salt, black pepper, garlic powder, and smoked paprika.
  2. In a skillet over medium-high heat, add olive oil. Once hot, carefully add the seasoned steak. Sear for about 3-4 minutes on each side for medium-rare, or longer if you prefer it well done.
  3. Remove the steak from the skillet and let it rest for a few minutes before slicing.
Making the Sauce
  1. In the same skillet, reduce the heat to medium-low and add the butter. Once it melts, add the minced garlic and sauté for about 1-2 minutes until fragrant.
  2. Pour in the heavy cream and whole milk, stirring well. Bring the sauce to a gentle simmer.
  3. Slowly add the shredded or grated Parmesan cheese to the sauce, stirring continuously until melted and creamy. If it becomes too thick, add more milk to reach desired consistency.
Combining and Serving
  1. Add the cooked tortellini to the sauce, stirring gently to coat.
  2. Slice the steak into strips or bite-sized pieces and add to the tortellini and sauce mixture. Stir gently to combine.
  3. Serve hot, garnished with chopped parsley and a sprinkle of red pepper flakes, if desired.

Notes

For best taste, serve warm and consider pairing with garlic bread or a fresh salad. Store leftovers in an airtight container and consume within 2-3 days.