Cracked Garlic Steak Tortellini - Creamy, Rich & Ready Fast!
Tender cheese tortellini coated in a silky garlic cream sauce, studded with seared sirloin and bright parsley for a hearty Italian-American pasta dish in 35 minutes.
Ingredients
- Sirloin steak, cut into bite-sized pieces 1 pound (Pat dry; substitute flank or skirt steak for budget-friendly option)
- Olive oil 2 tablespoons (Use extra-virgin for flavor; neutral oil yields less aroma)
- Salt and freshly ground black pepper To taste (Season generously to enhance steak and sauce)
- Garlic powder 1 teaspoon (Enhances crust; optional for extra garlic punch)
- Paprika 1/2 teaspoon (Provides mild smokiness; smoked paprika adds depth)
- Cheese tortellini (fresh or frozen) 20 ounces (Fresh cooks faster; frozen works well with reserved pasta water)
- Salt for pasta water To taste (Use abundant salt for seasoned pasta)
- Butter 3 tablespoons (Clarified butter tolerates higher heat; regular butter adds richness)
- Garlic, minced 6 cloves (Fresh garlic is essential for the signature cracked garlic flavor)
- Heavy cream 2 cups (Full-fat yields the creamiest sauce; half-and-half thins the texture)
- Beef broth 1 cup (Use low-sodium broth to better control salt)
- Grated Parmesan cheese 1/2 cup (Freshly grated melts more smoothly)
Instructions
- Pat steak dry and season with salt, pepper, garlic powder, and paprika
- Heat 1 tablespoon olive oil in a skillet over medium-high heat
- Sear steak in a single layer until golden crust forms, 3-4 minutes per side
- Remove steak; add 1 tablespoon butter to the pan and sauté garlic until fragrant
- Pour in remaining 2 tablespoons butter and heavy cream; whisk until emulsified
- Stir in beef broth and 3/4 of the Parmesan; simmer sauce until thickened
- Cook tortellini in salted boiling water until al dente; reserve 1/2 cup pasta water
- Add cooked tortellini and sautéed steak to the sauce; toss gently to coat
- Finish with remaining Parmesan and chopped parsley, adjusting seasoning to taste
Notes
Reserve pasta water to adjust sauce consistency if needed
For gluten-free version, use tortellini made from rice or corn
Seared steak can be substituted with pre-cooked flank steak slices
Add a splash of non-alcoholic beef stock concentrate for extra richness
For gluten-free version, use tortellini made from rice or corn
Seared steak can be substituted with pre-cooked flank steak slices
Add a splash of non-alcoholic beef stock concentrate for extra richness
Nutrition
Serving: 1gCalories: 720kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 22gCholesterol: 120mgSodium: 680mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!