Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A creamy delight blending tender steak with cheesy tortellini in a rich cream sauce, perfect for weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Carnivore
Ingredients
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- Season your steak with salt, black pepper, garlic powder, and smoked paprika.
- In a large skillet over medium-high heat, heat olive oil. Sear the steak for 4-5 minutes on each side until cooked to your desired doneness. Remove it from the pan and let rest.
- In the same skillet, melt the butter, then add the minced garlic. Cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer.
- Stir in the parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Slice the rested steak thinly and return it to the skillet along with the cooked tortellini. Toss everything together to coat in the creamy sauce.
- Serve hot, garnished with parsley, red pepper flakes, and cracked black pepper if desired.
Notes
For a lighter version, consider swapping half the cream with low-fat milk or using a leaner cut of steak. Store leftovers in an airtight container for up to three days.