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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A delightful blend of tender steak and cheesy tortellini in a rich, creamy sauce, perfect for cozy dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Method Notes

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.
  • salt and black pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
For the Creamhouse 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.
For Garnishing
  • parsley, chopped (optional) Brightens the dish.
  • red pepper flakes (optional) For a spicy kick.
  • cracked black pepper (optional garnish) Elevates the flavor.

Method
 

Preparation
  1. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Let it sit to absorb the flavors for about 10-15 minutes.
  2. In a large pot, bring water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
Cooking
  1. In a large skillet over medium-high heat, add the olive oil. Once hot, place the steak in the skillet. Sear each side for about 3-4 minutes or until the desired doneness is achieved. Remove the steak from the skillet and let it rest before slicing.
  2. In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking until the garlic is fragrant, about 1 minute. Next, stir in the heavy cream and whole milk. Bring to a gentle simmer.
  3. Gradually whisk in the shredded parmesan cheese until the sauce is smooth and creamy. Season the sauce to taste with salt and pepper.
  4. Add the cooked tortellini to the sauce, tossing to coat. Slice the rested steak and place it on top of the tortellini.
  5. If desired, sprinkle chopped parsley and red pepper flakes for an extra flavor punch.
Serving
  1. Enjoy this dish warm, with cracked black pepper for an extra kick.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to bring back the creamy consistency. This dish is not suitable for freezing, as the dairy sauce may separate upon thawing.