Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A comforting dish combining rich flavors of steak, creamy sauce, and cheesy tortellini, perfect for weeknight dinners or special occasions.
Ingredients
For the Tortellini and Steak
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- to taste Salt
- to taste Black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Creamy Sauce
- 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 Brings a savory flavor.
Optional Garnishes
- to taste Parsley, chopped Brightens the dish.
- to taste Red pepper flakes For a spicy kick.
- to taste Cracked black pepper Elevates the flavor.
Instructions
Preparation
- Prepare the cheese tortellini according to the package instructions. Drain and set aside.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika.
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Add the seasoned steak to the skillet and sear it for about 4-5 minutes per side, or until cooked to your liking. Remove the steak from the skillet and let it rest.
- In the same skillet, reduce the heat to medium. Add the butter and let it melt.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and whole milk, stirring to combine.
- Add the parmesan cheese and mix until it melts and the sauce thickens.
- Cut the rested steak into bite-sized pieces and return it to the skillet with the sauce. Add the cooked tortellini and gently toss everything together.
Serving
- Serve the tortellini in bowls.
- Top with chopped parsley, red pepper flakes, and cracked black pepper as desired.
Notes
If you have leftovers, let the dish cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or microwave until heated through. For even more flavor, consider marinating the steak for a few hours before cooking. Veggies like spinach or cherry tomatoes can also be added while making the sauce.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 6g
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