Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
700kcal
Ingredients
Pasta
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
Steak
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
Seasonings
- to taste salt Enhances overall flavor.
- to taste black pepper Adds zest and a touch of heat.
- 1 tsp garlic powder Provides concentrated garlic flavor.
- 1 tsp smoked paprika Adds a hint of smokiness.
Sauce Ingredients
- 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 of the cream.
- 1 1/4 cups parmesan, shredded or freshly grated Brings savory flavor.
Garnishes and Extras
- 1 tbsp parsley, chopped Optional, brightens the dish.
- to taste red pepper flakes Optional, for added spice.
- to taste cracked black pepper Optional garnish.
Method
Cooking the Tortellini
- Cook the cheese tortellini according to the package instructions until al dente; then drain and set aside.
Sear the Steak
- In a large skillet, heat the olive oil over medium-high heat.
- Season the steak with salt, black pepper, garlic powder, and smoked paprika, then add it to the skillet.
- Cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness.
- Once cooked, remove the steak from the skillet and let it rest before slicing it into bite-sized pieces.
Making the Sauce
- In the same skillet, lower the heat to medium, and add the butter and minced garlic.
- Sauté until fragrant (about 1-2 minutes).
- Pour in the heavy cream and whole milk, whisking to combine.
- Gradually stir in the shredded parmesan until melted and smooth.
Combine and Serve
- Add the cooked tortellini and sliced steak to the skillet, tossing to coat everything in the creamy sauce.
- Adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.
- Serve the dish warm, garnished with chopped parsley and cracked black pepper.
Nutrition
Serving1gCalories700kcalCarbohydrates60gProtein35gFat35gSaturated Fat20gSodium800mgFiber2gSugar5g
Notes
You can freeze the dish before adding the cream sauce. For a vegetarian version, swap the steak for sautéed mushrooms or grilled vegetables. Don’t rush the sauce; low and slow is key for creaminess.