Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A rich and flavorful pasta dish featuring tender steak, cheesy tortellini, and a creamy garlic sauce, perfect for a satisfying meal.
Ingredients
Pasta
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
Meat
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
Seasonings
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste smoked paprika
Cooking oils and fats
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
Aromatics
- 5 cloves garlic, minced (Adds aromatic richness.)
Dairy
- 1 cup heavy cream (Contributes a velvety smoothness.)
- 3/4 cup whole milk (Balances the richness.)
Cheese
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
Garnishes and optional toppings
- to taste parsley, chopped (Brightens the dish.)
- to taste red pepper flakes (For a spicy kick.)
- to taste cracked black pepper (Optional garnish that elevates the flavor.)
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- Season and sear the steak in olive oil until cooked to desired doneness; let rest, then slice.
- In the same pan, melt butter, add minced garlic, and cook until fragrant.
- Pour in heavy cream and milk, then stir in parmesan until melted and smooth.
- Add sliced steak and cooked tortellini to the sauce; toss to combine. Garnish with parsley, red pepper flakes, and cracked black pepper as desired.
Notes
For extra flavor, let the steak rest before slicing to retain juices.