Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Welcome to a culinary experience that will elevate your dinner table, featuring the delightful Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. This dish harmoniously combines tender steak, savory tortellini, and a creamy, aromatic sauce that truly highlights the richness of its ingredients. Perfect for family gatherings, cozy date nights, or simply when you want to indulge in something extraordinary, this recipe will impress any palate.
What makes this dish special is its luscious balance of flavors — the robust garlic and seasoning on the steak perfectly complement the creamy, decadent sauce enveloping the delicate cheese tortellini. Your loved ones will relish each bite, savoring both the comforting textures and the satisfying aromas wafting from the kitchen. It’s a true comfort food that warms both the heart and the belly, making it an unforgettable meal for any occasion.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 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.)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 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.)
- Parsley, chopped (optional) (Brightens the dish.)
- Red pepper flakes (optional) (For a spicy kick.)
- Cracked black pepper (optional garnish) (Elevates the flavor.)
Here’s a glimpse of the ingredients ready for preparation.
Directions
-
Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
-
Prepare the Steak: Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika.
-
Sear the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Remove the steak from the pan and let it rest before slicing it into thin strips.
-
Make the Sauce: In the same skillet, reduce the heat to medium, add the butter, and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant.
-
Combine Ingredients: Pour in the heavy cream and whole milk, stirring well. Gradually sprinkle in the parmesan cheese, stirring continuously until the sauce is smooth and thickened.
-
Toss Everything Together: Add the cooked tortellini to the skillet, along with the sliced steak. Toss gently until everything is well-coated with the sauce.
-
Serve: Garnish with chopped parsley, red pepper flakes, and cracked black pepper, if desired. Serve immediately and enjoy!
Tips & Variations
-
Ingredient Substitutions: You can use chicken or shrimp instead of steak for a different protein option. Additionally, use spinach or mushrooms to enhance the vegetable content.
-
Optional Variations: For a touch of freshness, consider adding sun-dried tomatoes or steamed broccoli to the dish. A splash of white wine can also add depth to the sauce.
-
Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce consistency.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
This template is offered as a reference for ingredient presentation or additional imagery.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
- 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.
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 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.
- Parsley, chopped (optional) Brightens the dish.
- Red pepper flakes (optional) For a spicy kick.
- Cracked black pepper (optional garnish) Elevates the flavor.
Method
- In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika.
- In a large skillet, heat the olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Remove the steak from the pan and let it rest before slicing it into thin strips.
- In the same skillet, reduce the heat to medium, add the butter, and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and whole milk, stirring well. Gradually sprinkle in the parmesan cheese, stirring continuously until the sauce is smooth and thickened.
- Add the cooked tortellini to the skillet, along with the sliced steak. Toss gently until everything is well-coated with the sauce.
- Garnish with chopped parsley, red pepper flakes, and cracked black pepper, if desired. Serve immediately and enjoy!