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Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich and indulgent pasta dish combining tender seared steak with creamy garlic parmesan sauce enveloping delicate cheese tortellini. Perfect for a comforting yet elegant meal ready in just 30 minutes.

Ingredients

Pasta

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

Steak and Seasoning

  • 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Smoked paprika, to taste

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 or freshly grated (Brings a savory flavor.)

Garnishes (Optional)

  • 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 in the hot oil for about 3-5 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
  3. Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Let the mixture simmer gently for 3-4 minutes, allowing it to thicken slightly.
  5. Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.
  6. Combine the Ingredients: Slice the rested steak into thin strips. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss everything together gently over low heat for about 2 minutes to combine flavors and warm through.
  7. Garnish and Serve: Remove from heat and sprinkle the dish with optional chopped parsley, cracked black pepper, and red pepper flakes as desired. Serve immediately to enjoy the creamy, garlicky steak tortellini at its best.

Notes

  • Use fresh or refrigerated cheese tortellini for best texture; frozen may be less tender.
  • Choose sirloin for a leaner steak or ribeye for extra tenderness and flavor.
  • Don’t overcook the tortellini; al dente ensures perfect bite and texture.
  • Let the steak rest after searing to retain its juices and tenderness.
  • If sauce is too thick, thin with a splash of milk or pasta cooking water.
  • Adjust garlic and red pepper flakes to your flavor preference for more or less intensity.
  • Leftover sauce can be stored separately and gently reheated with additional milk if needed.

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