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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

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4.3 from 14 reviews

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich, savory dish combining tender seared steak with cheesy tortellini enveloped in a luscious garlic cream sauce. This comforting meal comes together quickly, offering a perfect blend of flavors with a hint of spice and a creamy, velvety texture, ideal for a satisfying dinner for four.

Ingredients

For the Tortellini

  • 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)

For the Steak

  • 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
  • salt
  • black pepper
  • garlic powder
  • smoked paprika
  • 2 tbsp olive oil (Essential for searing the steak.)

For the Garlic Cream Sauce

  • 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 (Elevates the flavor.)

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
  2. Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until nicely browned. Remove the steak from the skillet and set aside to rest.
  3. Prepare the Garlic Cream Sauce: In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes until it has slightly thickened.
  5. Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
  6. Combine the Ingredients: Slice or chop the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss gently to combine all ingredients and heat through for about 2 minutes.
  7. Garnish and Serve: Sprinkle the dish with chopped parsley, additional cracked black pepper, and red pepper flakes if desired for added heat. Serve immediately for the best creamy, savory experience.

Notes

  • Use fresh or refrigerated tortellini for the best texture and flavor.
  • Sirloin steak is leaner and slightly firmer, while ribeye offers more tenderness and marbling.
  • Adjust seasoning and garnish quantities based on personal preference for spice and flavor balance.
  • Letting the steak rest after searing helps retain juices for a tender bite.
  • If desired, substitute whole milk with a lower-fat alternative for a lighter sauce, though it may reduce creaminess.
  • This dish pairs well with a simple green salad or steamed vegetables to balance the richness.

Find it online: https://lauracooks.com/cracked-garlic-steak-tortellini-in-creamhouse-sauce-bliss-recipe/